Goodness, where do I begin? I have been on this kick lately and craving cream pies, donuts, cobblers, ย muffins, oh gheesh I could go on and on. ย With my current diet restrictions Iโm not able to have dairy, wheat, or eggs. ย So Delicious Dairy Freeย has me covered though with the their fantastic products! I was able to mimic a traditional Coconut Cream Pie to make a Gluten Free, Vegan, Coconut Cream Pie that is to die for!! My family was going ga-ga for this pie, as a matter of factly our youngest daughter asked if I could make this pie for her birthday coming up in November, now thatโs quite the compliment and the hubby was a little upset when he thought I didnโt save him a second piece.
Vegan Gluten-Free Coconut Cream Pie
Ingredients
FOR THE CRUST:
- 1-ยฝ cups Gluten free All Purpose Flour (Any all purpose gluten free flour will work)
- 5 Tablespoons Chilled Vegan Butter
- 3 Tablespoons Non Hydrogenated Shortening
- 1 Tablespoon Organic Cane Sugar
- 6-7 Tablespoons Cold Water
- ยฝ teaspoon Sea Salt
FOR THE FILLING:
- 3 Cups SO Delicious Unsweetened Coconut Milk
- 1 Cup So Delicious French Vanilla Coconut Creamer (Not Barista Style)
- 3-4 Tablespoons Cornstarch or All Purpose Gluten free Flour
- ยผ teaspoon Sea Salt
- 2 teaspoons Pure Vanilla Extract
- 2 Tablespoons Vegan Butter
- 1 cup Shredded Sweetened Coconut Flakes, Toasted
- 1 Container So Delicious CocoWhip
Instructions
- Preheat oven to 375 degrees F.
- In a medium sized bowl add gluten free flour, butter, shortening, sugar, and sea salt.
- Using a pastry cutter or two knives cut butter and shortening into mixture until it resembles small pebbles.
- Add water 1 tablespoon at a time, depending on the day it may take more or less water.
- Roll out crust and cook until just golden brown, 15-18 minutes.
- When finished cooking remove from oven and set aside.
- Place coconut flakes on a cookie sheet and bake 5-7 minutes or until golden brown.
- In a medium sized sauce pan add unsweetened coconut milk, coffee creamer, cornstarch and salt.
- Whisk until smooth removing any lumps prior to turning on the burner.
- Turn burner on to medium high heat and whisk mixture until thick making sure it comes to a boil. Boil mixture for at least 5 minutes stirring constantly.
- Remove from heat and add vanilla, butter, and ยพ cup of the toasted coconut flakes.
- Pour filling into pie shell and place into refrigerator for 3-4 hours.
- After about two hours place the entire container of CocoWhip on the top of the pie spreading over the pie evenly.
- Garnish with remaining ยผ cup of toasted coconut.
- Enjoy.
Recipe byย Rachelle Himmelman,ย Gluten Free Baking By Rachelle
Let Us Know What You Think