Coconut Cream Pie gluten free substitutions

Coconut Cream Pie gluten free substitutions

Ingredients

  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour (GF use Domata)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked (GF use Grandma Fradones)
  • 1 cup frozen whipped topping, thawed (or your own homemade whipped topping)

Directions

  1. Preheat oven to 350 degrees
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
  4. Bring to a boil over low heat, stirring constantly.
  5. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
  6. Reserve the remaining coconut to top the pie.
  7. Pour the filling into the pie shell and chill until firm, about 4 hours.
  8. Top with whipped topping and with the reserved coconut.