Want to enjoy a treat without feeling guilty? Try coconut cream pie with a nut-free crust. This recipe will not only become your favorite dessert but also a healthy choice. Whether you want to enjoy it at a tea party or with your family, this recipe is sure to become your go-to indulgence. So, without further ado, let’s get started with this delicious and mouth-watering recipe.
Ingredients:
For the Nut-Free Crust:
- 1 ½ cups of gluten-free all-purpose flour (make sure it’s a blend that doesn’t include nuts)
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter (cut into small cubes)
- 2-3 tablespoons ice water (adjust as needed)
For the Coconut Cream Filling:
- 1 ½ cups full-fat coconut milk (canned)
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 ½ cups sweetened shredded coconut (divided, some for topping)
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup toasted shredded coconut (for garnish)
Recipe(Procedure):
1. Prepare the Nut-Free Crust:
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the gluten-free flour and salt together.
- Add in the cold butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
- Press the dough into the bottom and up the sides of a 9-inch pie dish.
- Prick the crust with a fork to prevent bubbling during baking.
- Bake for 12-15 minutes, or until golden and firm. Remove from the oven and allow it to cool completely.
2. Make the Coconut Cream Filling:
- In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- Bring the mixture to a simmer, whisking constantly, until it thickens (about 5-7 minutes).
- Once the mixture has thickened, remove it from the heat.
- In a separate bowl, whisk the egg yolks. Gradually add a little bit of the hot cream mixture into the egg yolks (tempering them) before pouring the egg yolk mixture back into the saucepan.
- Cook the custard over low heat for another 2-3 minutes, whisking constantly, until the custard is smooth and thick.
- Remove the saucepan from heat and stir in the vanilla extract and 1 cup of shredded coconut.
- Pour the coconut filling into the cooled crust and spread it evenly.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to allow the filling to set.
3. Make the Whipped Cream Topping:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream on top of the chilled coconut cream filling.
4. Garnish and Serve:
- Sprinkle the remaining ½ cup of shredded coconut over the whipped cream.
- If desired, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes for extra flavor and texture.
- Serve chilled and enjoy!
Conclusion:
This recipe combines healthy ingredients with a sweet treat, allowing you to enjoy something that’s both delicious and good for your taste buds. Try this scrumptious coconut cream pie with a nut-free crust, and it’s sure to become a favorite at every occasion. Be sure to share your kind reviews in the comment section below.
MM Khan
MM Khan is a storyteller at heart, blending his love for food and travel into engaging blog posts. With a knack for breaking down complex recipes into simple steps, he makes cooking fun for everyone. Whether he’s exploring street food or fine dining, his honest reviews and practical tips bring flavors to life. Follow him for tasty inspiration.
