Coconut Cream Pie is the epitome of coconut desserts. Flaky pie crust, coconut custard filled with toasted coconut, fresh whipped cream and topped with more toasted coconut. It’s a dream come true.
So guess what. I kind of suck at making pies. BUT this easy coconut cream pie is pretty freaking awesome. It’s like a Pi Day miracle. That’s right, we’re crashing Pi day and turning it into PIE day. Because math sucks too. Just kidding if you like math. If you don’t know what I’m talking about, Pi is a math thing. It’s 3.1415blahblahblah. It goes on forever. The math teachers go crazy for it and dress up with Pi shirts, it’s like a holiday for them. But it’s not really a holiday because holiday’s are fun and math isn’t. Just kidding, again.
So enough with the Pi, I’m bored already. (I was a stellar math student… heavy sarcasm)
Pie crusts have always been hard for me. Even before I started baking gluten-free, they were a struggle. They never, ever, ever came out like my mom’s perfectly flaky pie crust that everyone loved. Mine came out ugly, too dark and too chewy. A fellow blogger once described their crusts as “squeaky”, that’s exactly what mine were.
Since I only work with pie crust a few times a year, I don’t really get that much practice. But finally after years of mediocre pie crusts, I’ve finally gotten the rolling, transferring to the pie dish and crimping thing down. Yes, people. It’s taken me this long to get those little basics down. I just don’t have the patience for dough. Also, I use a pre-made pie dough. Pillsbury makes an awesome one in the refrigerated section, it’s available at one of the grocery stores I shop at. My mom uses the Bob’s Red Mill pie crust mix for her gluten-free pies. That one is good too.
Edit 12/2015 – I now use my own gluten free pie crust recipe.
If you’re like me and kind of struggle with pies, this recipe for coconut cream pie is a great place to start. Since you’re only baking the pie shell, you don’t need to worry about baking a crust and a filling together like with a fruit pie. Baby steps, right?
But the star of this pie is the coconut because after all, it is a coconut cream pie. The coconut custard is made with coconut milk and flavored with coconut extract and toasted coconut. The whipped cream is also topped with additional toasted coconut. It’s a coconut lovers dream. It is one of my all time favorite flavors. I would be happy with coconut flavored anything and everything. But I guess I could settle for the best coconut cream pie…
My piece didn’t come out as pretty as I’d like, I lost the lovely layered look to the whipped cream. I pretty much struggle with slicing pie as much as I do making it. Thankfully, it’s so much more delicious than it looks! You can still see the lovely layers in the full pie though. For some reason that didn’t smear, just the part I wanted to get a nice picture of. Whatever. And don’t you just want to give a high five to that little piece of coconut waving from the top of the slice? It’s all like, “heeeey, it’s Pi day, what’s up?!”. Happy
Pi Pie Day! Enjoy!
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Looking for more Pi(e) Day inspiration?
Check out these other great pie recipes:
Gluten-Free Peanut Butter Pie from Flippin’ Delicious
Grain Free White Chocolate Matcha Pie from The Joyful Foodie
4 Gluten-Free Pies from Ivy’s Garden Food
Gluten-Free Lemon Meringue and Gluten-Free Tomato Bacon Quiche from Gluten-Free Mama
Deep Dish Gluten-Free Apple Pie from Raia’s Recipes
Gluten-Free Pink Lemonade Pie from The Baking Beauties12