Silky coconut pastry cream, thickened to a spoonable custard with cornstarch and egg yolks, gets its deep tropical flavor from a can of full-fat coconut milk and a full cup of shredded coconut folded right in. It sets into a cool, sliceable filling inside a crisp, golden-baked crust, then gets crowned with billowy vanilla whipped cream and a generous scatter of toasted coconut for crunch. Every component here is made from scratch in your own kitchen, so you know exactly what's going into that crust and filling. The result is a showstopper pie with a creamy, custardy center and a light, cloud-like topping that slices clean every time. It's an easy one to trust for a gluten free dessert table, no second-guessing required.
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Goldbaum's All Natural Original Pie Crust, 6 oz
Sweet Loren's Pie Crust, 8.1 oz
Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans, pressing them into the corners and up the sides.
Bake the weighted crust for 15 minutes, until the edges are set and just beginning to turn golden. Remove the parchment and weights, then return the crust to the oven and bake for another 8–10 minutes, until the bottom is dry and pale golden throughout. Transfer to a wire rack and let cool completely.
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