Not only is it gluten-free, it’s also free from: dairy/casein, soy, peanuts, tree nuts, and eggs! It can be corn-free, too. That makes this tasty holiday pie something almost everyone can enjoy! Not to mention, it makes a pretty addition to the dessert table.
GF Jeweled Coconut Cream Pie w/ Gingersnap Crust
Author: Gluten Free Gigi
Recipe type: dessert, pie
Topping:
- 1 cup crushed pineapple, well drained
- 1 cup dried cranberries
- 1/4 cup freshly squeezed orange juice
- 1 Tablespoon cornstarch (substitute potato starch or tapioca starch)
- 1/2 cup sugar (I recommend regular granulated sugar, as coconut sugar doesn’t dissolve well enough for this recipe; however, you’re free to experiment as you like.)
Crust:
- 2 cups gluten-free gingersnap crumbs (See my notes in the intro above; for my homemade gingersnaps, I use about 1 dozen 2-inch cookies.)
- 4 Tablespoons dairy-free butter substitute, melted (or real butter if you’re not dairy-free)
Filling:
- 1/2 cup sugar (Again, I recommend granulated sugar; however, experiment as you like to substitute.)
- 1/3 cup cornstarch (or potato starch or tapioca starch)
- 1/4 teaspoon salt
- 1 cup dairy-free milk of your choice (or use an equal amount of dairy milk, if you eat dairy)
- 1 (13.5 ounce) can coconut milk (or 1 small carton So Delicious Dairy-Free Culinary Coconut Milk, which I really like using in recipes!)
- 1 1/2 Tablespoons powdered egg replacer (not prepared, i.e., not mixed with water)
- 1/2 cup grated or flaked unsweetened dried organic coconut (You could substitute sweetened flaked coconut, but I find it too sweet and oily. Unsweetened dried coconut has a much better flavor and texture.)
- 1 Tablespoon dairy-free butter substitute
- 1 teaspoon pure vanilla extract
- First, prepare the topping:
- In a small saucepan, combine all topping ingredients and stir.
- Cook the mixture over medium heat, stirring to prevent sticking, until it begins to thicken and bubble.
- Remove from heat and set aside to cool while preparing the crust.
- Next, prepare the crust:
- Preheat oven to 350F.
- Pour gingersnap crumbs into a medium mixing bowl and drizzle with melted butter.
- Stir until crumbs are thoroughly moistened, then press them evenly into the bottom and up sides of a 9-inch pie plate.
- Bake the crumb crust 10 minutes.
- Remove from oven and set aside to cool while you prepare the filling.
- Finally, prepare the coconut filling:
- In a medium saucepan, combine sugar, cornstarch, salt, milks, egg replacer powder, and coconut; stir to combine.
- Cook mixture over medium heat, stirring to prevent sticking, until it begins to thicken and comes to a boil.
- Remove filling from heat and add butter and vanilla.
- Stir and transfer to a glass bowl.
- Cover filling with clear plastic wrap, placing wrap directly on top of the custard filling to prevent skim from forming.
- Allow to cool to room temperature.
- To assemble the pie:
- Spoon custard filling evenly into cooled crust.
- Carefully spoon the fruit topping over the filling, within 2 inches of the edge of the pie, leaving a ring of white filling visible.
- Cover and chill 1 hour, or until ready to serve.
- Serve chilled, and store leftovers in the refrigerator.
A note about the crust…
For the gingersnap crust, use homemade gingersnaps (If you have my Bakers Dozen of Gluten Free Cookies eBook, you have my recipe!), store bought gluten-free gingersnaps or try Kinnikinnick Gluten-Free Graham Style Crumbs and add 1/2 teaspoon ground ginger plus 1/2 teaspoon ground cinnamon.
If using whole gingersnaps, pulse those a few times in your food processor to make the crumbs quickly.
No food processor? No problem! Simply place the cookies in a large zipper bag, remove air, seal and crush the cookies with a rolling pin until they are reduced to crumbs. It’s a great way to release tension! 😉
