Gluten-Free Coconut Cream Pie

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 tsp xanthan gum
• 1 tbsp powdered sugar
• 1/4 tsp salt
• 1/4 cup cold butter
• 1 egg yolk
• 2 large egg yolks
• 3/4 cup granulated sugar
• 3/4 cup half and half
• 1 1/2 cup coconut milk
• 1/4 cup cornstarch
• 1 tsp butter
• 1/4 tsp salt
• 1/2 cup Heavy Whipping cream
• 1 tsp Powdered Sugar
• 1 tsp vanilla extract
• 1/2 cup desiccated coconut
• 2/3 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat oven to 350°F. Prepare a 7-inch pie...: Preheat oven to 350°F. Prepare a 7-inch pie pan and grease it with butter.

2. 2

   In a large mixing bowl, mix gluten-free flour,...: In a large mixing bowl, mix gluten-free flour, xanthan gum, powdered sugar, and salt. Mix well.

3. 3

   Add butter and make the flour-butter mixture into...: Add butter and make the flour-butter mixture into crumbles using your hand.

4. 4

   After it crumbled, add the egg yolk and...: After it crumbled, add the egg yolk and knead several times. If the dough is too dry, you may add cold water to it.

5. 5

   On a flat surface, add parchment paper and...: On a flat surface, add parchment paper and put the dough on it. Add another parchment paper and roll the dough into an 8-inch disk.

6. 6

   Put the dough carefully on the pan and...: Put the dough carefully on the pan and press carefully to make it fit into the pan.

7. 7

   Bake for 25 minutes or until golden brown....: Bake for 25 minutes or until golden brown. Take it off the oven and let it cool.

8. 8

   In a large mixing bowl, mix egg yolks,...: In a large mixing bowl, mix egg yolks, granulated sugar, half and half, coconut milk, and cornstarch. Mix until incorporated.

9. 9

   Strain the filling into a saucepan. Cook over...: Strain the filling into a saucepan. Cook over low heat until it thickens.

10. 10

    Add butter and salt, and mix well again....: Add butter and salt, and mix well again. Take off from the heat.

11. 11

    Pour the pie custard into a bowl and...: Pour the pie custard into a bowl and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the custard.

12. 12

    Refrigerate for 1 hour.

13. 13

    After 1 hour, in a large mixing bowl,...: After 1 hour, in a large mixing bowl, mix heavy cream, powdered sugar, and vanilla extract using a hand mixer until stiff.

14. 14

    Fold in refrigerated custard to the whipped cream,...: Fold in refrigerated custard to the whipped cream, and mix using a spatula.

15. 15

    Add desiccated coconut to the cream mixture and...: Add desiccated coconut to the cream mixture and mix well.

16. 16

    Pour into the cooled pie crust and refrigerate...: Pour into the cooled pie crust and refrigerate for at least 1 hour.

17. 17

    Whip the heavy cream, powdered sugar, and vanilla...: Whip the heavy cream, powdered sugar, and vanilla extract using a hand mixer until stiff.

18. 18

    Pour into a pipping bag with a star...: Pour into a pipping bag with a star pastry tip. Squeeze onto the cooled pie. Decorate your pie as you like.

19. 19

    Serve with toasted coconut flakes, and enjoy.