In honor of my Dad’s birthday I am posting his favorite, nostalgic dairy free coconut cream pie, which I make for him (almost) every year. You can make this on a regular pie crust or on a gluten free crust. I use the Wholly frozen gluten free pie shell, which can be found at Superstore in the natural isle frozen section. It’s super simple to prepare and has a great texture.
Dairy Free Coconut Cream Pie (Gluten Free)
- 1 Wholly Gluten Free 9" Pie Shell (purchase frozen in the natural isle of Superstore), or whatever pie shell you prefer (homemade or bought)
- 1 (175g) box Dr. Oetker Shirriff Coconut Cream Pudding and Pie Filling (you can also use another brand if preferred)
- 2 cans (2 x 400 mL) room temperature full fat canned coconut milk (I use the Aroy-D Brand)
- 1/4 cup unsweetened shredded coconut
Bake pie shell according to instructions. Shell should be light brown once cooked. Remove from oven and allow to cool to room temperature.
Once the pie shell is cool, prepare your filling according to the pie filling instructions. For the Dr. Oetker coconut pie filling, simply pour the two cans of coconut milk and filling powder into a large pot. Whisk together and bring to a boil while continuously stirring. Boil for one minute until thick. Remove from heat and set aside for 5 minutes, stirring twice within that time frame.
Pour the stirred pudding into the cooked pie shell. Transfer to the fridge to set.
Toast the shredded coconut by sprinkling coconut onto a cookie sheet. Bake at 300F for approximately 12 minutes or until brown. Keep an eye on the coconut to make sure it does not burn.
Sprinkle toasted coconut onto the top of the pie. Place plastic wrap over the pie and chill until serving. Serve with coconut whipped cream if desired.