If you like coconut, you’ll love this light and creamy, delicious pie made with coconut milk and topped with toasted coconut. This pie keeps well without weeping or separating, and you’ll love the textural contrast between the nutty, chewy texture of the toasted coconut and the smooth, silky feel of the filling. This pie should be served at room temperature for best taste and texture.

1/2 recipe prepared Pate Sucree
1/2 c granulated sugar
1/4 cup Better Batter Gluten Free Flour
1 15oz can full fat coconut milk
4 egg yolks
3 tablespoons non dairy margarine
1 cup sweetened angel flake coconut
1 teaspoon vanilla extract
2 cups (1 pint) non dairy whipped cream topping (we recommend Rich Whip)

Garnish: toasted coconut

Preheat oven to 400 degrees.

Roll out pie crust and place into a 9 inch pie pan, rolling/folding and crimping the edges as desired. Pierce the crust thoroughly all over the surface with a fork, to ensure that the crust doesn’t puff or shrink during baking. Line the crust with aluminum foil or parchment paper and fill the liner entirely with pie weights or dried beans. Place the filled pie shell on a cookie sheet and slip into the preheated oven. Bake about 12 minutes. Remove the cookie sheet from the oven and carefully remove the beans and liner from the parbaked crust. Return the unlined crust to the oven and continue to cook until golden brown, about 15 minutes. Remove the cooked crust from the oven and set aside to cool.

Make filling:
In a small saucepan, combine the sugar and Better Batter flour, stirring until evenly mixed. In a small bowl, whisk together the coconut milk and egg yolks until evenly combined and slightly thickened, then whisk this mixture into the sugar and flour in the saucepan. Place the pan on medium heat and stir constantly, until the mixture comes to a boil. Boil for one minute, whisking constantly, then immediately remove from the heat.

Beat in the non dairy margarine and vanilla extract, until the mixture is completely smooth, then stir in the sweetened coconut. Place plastic wrap or parchment paper directly on the surface of the cream, while it is still in the pan, and set aside to cool. Allow to cool 30 minutes, then pour into cooled crust. Place fresh plastic wrap or parchment paper on the surface of the filled pie and set aside to cool until room temperature (you may place in the fridge for 30 minutes or set aside on the counter for a longer period of time).

Whip the non dairy whipped topping as per directions.

test the surface of the pie to ensure it is room temperature, so that it does not melt the whipped topping, then spoon the whipped topping onto the surface of the pie, and top the pie with toasted coconut. Serve immediately or set aside for later. Once your meal is done, this should be stored in the fridge.