Coconut Pie

Coconut Pie, grain-free

Around here when the week goes to hell in a hand basket, our favorite comfort food follows. Like coconut pie. Grain-free or gluten-free, a coconut pie is one of the easiest and tastiest pies around.

Grain-free, dairy-free and big on the coconut flavor this recipe is for those eating grain-free. But if you enjoy a nice gluten-free flour crust, hop to the link at the bottom of the post and use that recipe (for the crust).

We spent plenty of years eating the regular gluten version of this pie. It was our go-to comfort food, easy to prepare pie. The custard bakes along with the pie so it was a no-fuss deal. It still works that way but I like to blind-bake the gluten-free or grain-free crust a little to keep it from getting soggy. Also, while the gluten-free blind-baked crust will stay crispy-ish when refrigerated overnight, the grain-free crust will not. It’s best eaten the same day it is prepared and baked.

This pie filling is light on the sugar. Feel free to bump it up a little and use the larger amount in the recipe.  Alternatively, leave the sugar on the light side and add a little bit of nondairy whipped topping to each piece of pie right before serving which would do the trick and pop up the sweetness.

Use unsweetened shredded coconut because the sweetened coconut stuff tastes awful – like something someone left open in a cupboard for 65 years right along with the candy corn. It is not edible. Nor good for you. The unsweetened stuff is not hard to find anymore at most grocery stores. When my local (ten years behind everyone else) Safeway starts carrying stuff, you know it is pretty mainstream. My favorite brand is Let’s Do Organic but any unsweetened shredded stuff will work.

Want to buy a premade GF pie crust and the store has a brand you enjoy? Absolutely do that. No one said slaving over making pie crust means it’s a better pie. Pie is pie. I like to buy ready-made crusts once in a while, especially when I don’t have any in the freezer or I just feel like it.

It’s also a nice touch to toast the shredded coconut lightly before using it but it isn’t necessary for good pie. It adds some flavor. Don’t skimp on the vanilla – it balances all that coconut flavor.

I’m pretty sure it took longer to read this than it does to make the pie. Unless of course, you speed read. Does anyone speed read anymore?

Whatever. Let’s go have pie. And coffee.

For a regular gluten-free flour crust go here. Be sure to blind-bake that gluten-free pie crust following the directions in the recipe below.

Coconut Pie, grain-free

Coconut Pie
  • 200 grams blanched almond flour (2 cups)
  • 80 grams tapioca flour (1/2 cup)
  • 10 grams coconut flour (1 tablespoon)
  • 2 tablespoons coconut sugar
  • ½ teaspoon salt
  • 140 grams Spectrum solid shortening (10 tablespoons)
  • 30-40 grams cold water (about 2-3 tablespoons)
  • 40 grams shredded unsweetened coconut (1/2 cup)
  • 3 extra large eggs
  • 160 grams canned full fat coconut milk (2/3 cup)
  • 480 grams almond or other nondairy milk (2 cups)
  • 50-70 grams coconut sugar (1/4 to ⅓ cup)
  • 2 teaspoons vanilla extract
  • 80 grams shredded unsweetened coconut (1 cup)
  • 8 tablespoons nondairy whipped topping (optional)
  1. In a medium bowl whisk together almond flour, tapioca starch and coconut flour with coconut sugar and salt until combined. Add shortening and blend until the mixture forms small coarse crumbs/clumps. Add the cold water, a little at a time and stir just until the mixture comes away from the sides of the bowl. Don't add more water. Stir in the coconut.
  2. Form dough into two even pieces and roll them into a ball. Place between two sheets of plastic wrap and roll just until the dough is slightly larger than the pie pan (8 to 9 inch only). Remove top piece and flip the plastic so the crust falls into the pan. It might crack but just move it around with your fingers and press to fit. Make a crimped edge. Refrigerate or freeze for 30 minutes while you prepare the filling and preheat the oven. Wrap the 2nd dough ball and refrigerate for another time or double the filling and make two pies.
  1. Preheat oven to 350°F. In a medium sized bowl whisk together eggs with coconut milk, almond milk, coconut sugar and vanilla until frothy. Stir in most of the coconut reserving a couple of tablespoons. When the crust is chilled, place it on a baking sheet and bake for 12-15 minutes until it begins to turn golden.
  2. Stir the filling once more and gently pour it into the crust (careful not to break the crust - fragile while warm). Sprinkle remaining coconut on top. Place it back in the oven and bake 45-50 minutes or until the top is crusted over and the filling jiggles slightly in the center - it sets as it cools. Cool on a rack until room temperature. Refrigerate leftovers. Best served the same day. Add whipped topping right before serving, if you want.


Coconut Pie, grain-free



  1. Coconut pie is definitely one of my favorites! Comfort food indeed! 🙂 I still can’t get unsweetened coconut locally. We don’t have Whole Foods or Safeway and neither the basic nor the upscale stores we do have carry it. So I have to order it. And I “sort of” speed read without the benefit of the famous Evelyn Woods’ course from back in the day. 😉