Classic Gluten Free

Coconut Cream Pie Recipe

Easy Coconut Cream Pie features a flaky pie crust, coconut custard, toasted coconut, and fresh whipped cream. It’s a coconut-lovers dream come true. Make it with a regular or gluten free pie crust.

If you’re like the old 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 crust, you don’t need to worry about baking a crust and a filling together like with a fruit pie. Baby steps, right?

The star of this coconut cream pie is clearly 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.

How To Make Coconut Cream Pie 


– 1 9-inch pie crust (see notes) – 1 14 oz. can full-fat coconut milk (1 3/4 C) – 1 1/4 cups half & half (see notes for dairy free) – 2 large eggs – 3/4 cup granulated sugar – 1/3 cup cornstarch – 1/4 teaspoon fine sea salt – 1 cup coconut flakes (sweetened or unsweetened) – 1 teaspoon coconut extract – 1 cup heavy whipping cream – 1 teaspoon pure vanilla extract – 2 tablespoons powdered sugar

Roll out your chilled pie crust, place in pan and poke the bottom and sides several times with a fork. Cover with parchment paper and fill with pie weights or dried beans for blind baking.



Bake pie crust for 20 minutes then remove the crust from the oven and carefully remove the pie weights and parchment paper.

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