Crustless Gluten-Free Coconut Pie Recipe
Introduction
This crustless gluten-free coconut pie is a rich, creamy dessert that’s both simple and satisfying. With a naturally sweet coconut flavor and a tender, custard-like texture, it’s perfect for anyone avoiding gluten or looking for a unique twist on traditional pies.
Ingredients
- 3 large (or extra large) eggs
- 1 ½ cups granulated sugar
- ¼ cup plus 1 tbsp gluten-free all-purpose flour mix
- 1 cup milk (dairy-free milk works fine; full-fat coconut milk preferred)
- ½ cup butter, melted (or 1/3 cup liquefied coconut oil)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 ½ cup coconut flakes or shredded coconut
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, beat the eggs and sugar together until well combined. Add the gluten-free flour, milk, melted butter, vanilla extract, and apple cider vinegar, then mix thoroughly.
- Step 3: Stir in the coconut flakes, then pour the mixture into a greased pie pan.
- Step 4: Bake for about 45 minutes, or until the top is golden brown and the filling is set in the center.
- Step 5: Let the pie cool and serve at room temperature.
Tips & Variations
- For a dairy-free option, use full-fat coconut milk and coconut oil instead of butter and regular milk.
- Try adding a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
- Use unsweetened shredded coconut if you prefer a less sweet pie.
- Ensure your gluten-free flour mix includes xanthan gum or a similar binder to help the pie set properly.
Storage
Store leftover pie covered in the refrigerator for up to 4 days. To reheat, warm individual slices gently in the microwave for 15–20 seconds or enjoy cold straight from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of gluten-free?
Yes, you can substitute regular all-purpose flour if gluten is not a concern. The texture may be slightly different, but the pie will still turn out delicious.
Why is apple cider vinegar included in the recipe?
Apple cider vinegar reacts with the baking ingredients to help tenderize the pie and improve its texture. It also adds a subtle depth of flavor without being noticeable.
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Crustless Gluten-Free Coconut Pie Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Crustless Gluten-Free Coconut Pie is a delightful, naturally grain-free dessert that combines the rich flavors of coconut with a tender, custard-like filling. Perfect for those avoiding gluten, this pie features a moist, golden top and a creamy coconut-infused center, all baked to perfection without a crust. Ideal for serving at room temperature, it’s a simple yet indulgent treat for any occasion.
Ingredients
Pie Filling
- 3 large eggs (or extra large)
- 1 ½ cups granulated sugar
- ¼ cup plus 1 tbsp gluten-free all-purpose flour mix (such as a Two-Ingredient Gluten-Free Flour Mix)
- 1 cup milk (dairy-free milk like full-fat coconut milk can be used)
- ½ cup butter, melted (or 1/3 cup liquefied coconut oil)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 ½ cups coconut flakes or shredded coconut
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature before you prepare the pie mixture.
- Mix the wet ingredients and sugar: In a large bowl, vigorously beat the eggs together with the granulated sugar until the mixture is smooth and slightly thickened. This step is crucial for a light and cohesive filling.
- Add the dry ingredients and flavorings: Incorporate the gluten-free flour, milk, melted butter (or coconut oil), vanilla extract, and apple cider vinegar into the egg and sugar mixture. Stir well until all ingredients are fully combined to create a uniform batter.
- Fold in the coconut: Gently stir in the shredded coconut flakes, distributing them evenly throughout the batter to provide texture and coconut flavor in every bite.
- Prepare the pie pan and pour batter: Grease a pie pan thoroughly to prevent sticking. Pour the batter into the pan, smoothing the top for even baking.
- Bake the pie: Place the pie pan in the preheated oven and bake for approximately 45 minutes. Bake until the top turns golden brown and the filling is set and no longer jiggly in the center.
- Cool and serve: Remove the pie from the oven and allow it to cool to room temperature. Serve as is, or chill and refrigerate any leftovers for up to several days.
Notes
- You can use dairy-free milk such as coconut milk or almond milk to keep the pie dairy-free.
- If you don’t have a gluten-free flour mix, you can substitute with almond flour or oat flour for a similar texture.
- For a richer coconut flavor, use full-fat coconut milk and coconut oil.
- Store leftovers in an airtight container in the refrigerator to maintain freshness for up to 3-4 days.
- This pie is best served at room temperature but can also be enjoyed chilled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: crustless coconut pie, gluten-free dessert, coconut pie, dairy-free coconut pie, easy gluten-free pie
