Gluten-Free Coconut Cream Pie (Southern-Style!)

Ingredients

• 4 large egg yolks
• 1/3 cup (43g) cornstarch
• 1 1/4 cups (300ml) whole milk (divided)
• 1 13.5-ounce can (400ml) full-fat unsweetened coconut milk
• 2/3 cup (133g) granulated sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons butter (at room temperature)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/4 cups (100g) sweetened shredded coconut (toasted, divided)
• 1 Gluten-Free Pie Crust (fully baked and cooled )
• 1 cup (240ml) heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   In a medium bowl, whisk together the egg yolks, cornstarch and ¼ cup of milk.

2. 2

   In a medium heavy-bottomed saucepan, combine the remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set the mixture over medium heat and bring to a simmer, stirring occasionally.

3. 3

   While whisking constantly, slowly drizzle some of the hot milk into the egg yolks. Do this slowly so you don’t accidentally cook the eggs. Continue whisking until you’ve added about ½ of the hot milk.

4. 4

   Pour the egg-milk mixture into the saucepan over medium-low heat and continue to cook, whisking constantly, until the mixture has thickened and coats the back of a spoon, about 2-3 minutes.

5. 5

   Remove from the heat and mix in the butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie). Refrigerate the coconut filling for 10 minutes, stirring often.

6. 6

   Pour the coconut filling into the cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or up to 2 days.

7. 7

   --- For the whipped cream topping: ---

8. 8

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy cream, powdered sugar and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.