I’m a sucker for a delicious and simple pie! This Coconut Cream Pie is just amazing; it’s a recipe from my great-grandmother that she passed on to me and I use it all the time. This Old-Fashioned Coconut Cream Pie is also a perfect Easter dessert! I love Easter Desserts that can be made a day or two ahead, and then pulled out of the fridge for a smooth and stress-free day of celebration.Jump to Recipe
Gluten-Free Coconut Cream Pie Video Tutorial and Printable Recipe
This Coconut Custard Pie is a natural, from-scratch alternative to pre-made pies and will wow your guests with its old-fashioned flavor that will remind them of Grandma’s pies! And nothing is better than reminding people of a lovely food memory.
My Granny’s Coconut Cream Pie
- 1/4 C. Cornstarch or 1/2 C. Flour
- 2 Eggs
- 1 C. Sugar
- 1/4 tsp. Salt
- 2 C. Milk
- 1 tsp. Vanilla
- 1 1/2 C. Unsweetened Shredded Coconut
Mix cornstarch, sugar and salt in a medium-sized saucepan, add the eggs and milk while stirring over medium heat on your stovetop. Cook until thick, whisking it until smooth.
Cream Pies take some time to thicken, so stir for (10-15 min) using a heavy bottom pan helps. Just keep it up until it thickens, add vanilla and shredded coconut after you take the pan off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream and garnish with flakes of toasted coconut.
*If using sweetened coconut, reduce the sugar to 3/4 cup
I’ve adapted this recipe to be a Gluten-Free Pie as my daughter, Natasha has become increasingly sensitive to gluten, and this recipe was an easy switch. For the filling: I merely use cornstarch in place of flour for a thickener.
Pie Crust Recipe/Video Tutorial
For the pie crust, I used my regular pie crust recipe but switched the flour for an equal amount of Bob’s Red Mill Gluten-Free Flour mixture. It worked exceptionally well, and everyone loved it as a Gluten-Free Pie Crust! Even if you’re not gluten-free, it’s always handy to have a few Easy Gluten-Free Desserts to make for that unexpected guest that needs to eat gluten-free.
Summer Pies are a fantastic way to enjoy the warm weather, I blind-bake my pie crusts the night before or in the cool morning and then fill them with delicious custard and let them cool in the fridge and voila! Dessert is ready whenever you are.
More amazing pie recipes…
You can find more recipes for pies below, and I have even more in my Cookbook “Cozy Christmas Baking” on Amazon. It’s full of old-fashioned baking you can use any time of the year. Even though I tend to do most of my heavy baking through Thanksgiving, and Christmas!