Gluten-Free Coconut Custard Pie

Name: Gluten-Free Coconut Custard Pie
Total time: 580 min
Ingredients: 1 3⁄4 cups coconut milk; 2 tsp. vanilla extract; 3 large eggs; 1⁄4 cup butter, melted; 1 cup sugar, divided; 1⁄2 cup sorghum flour; 1 1⁄4 cups unsweetened shredded coconut, divided; 1 unbaked gluten-free pie shell; 1 cup fresh strawberries, hulled; 1 pint fresh blueberries

Shop Ingredients

This gluten-free coconut custard pie is simple to make, but does need ample time to chill before serving. Serve with fresh fruit and shredded coconut.

Serves: 8Hands-on: 20 minutesTotal: 9 hours 40 minutesDifficulty: Easy

Serves: 8

Ingredients

1 3⁄4 cups coconut milk
2 tsp. vanilla extract
3 large eggs
1⁄4 cup butter, melted
1 cup sugar, divided
1⁄2 cup sorghum flour
1 1⁄4 cups unsweetened shredded coconut, divided
1 unbaked gluten-free pie shell
1 cup fresh strawberries, hulled
1 pint fresh blueberries

Directions

Step 1
Preheat oven to 350°F.
Step 2
In a large bowl, whisk together coconut milk, vanilla, eggs, melted butter, 3⁄4 cup sugar. and sorghum flour until well-combined. Whisk in 1 cup shredded coconut. Pour mixture into pie shell.
Step 3
Place pie on a baking sheet and bake for 40 to 50 minutes, until top and crust are golden-brown. Place pie on a wire rack and cool for 30 minutes. Chill 8 hours before serving.
Step 4
Just before serving, in a small bowl, toss blueberries with the remaining 1⁄4 cup sugar. Transfer pie to a wide-rimmed serving platter. Scatter strawberries, blueberries, and remaining coconut around the pie.