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–+ servings

Gluten-Free Coconut Cream Pie (Cottage Cheese Filling)

Gentle Tummy
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Ingredients
  

Almond Flour Pie Crust:

Coconut Filling:

  • 1 can coconut milk
  • 1/4 cup cornstarch
  • 1 cup cottage cheese
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup shredded coconut

Whipped Cream Topping:

Instructions
 

  • Preheat your oven to 350°F (175°C). Spray a pie pan with nonstick spray.
  • In a small mixing bowl, combine 2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt and whisk until combined. Add 1 egg, 1/3 cup room-temperature butter, and 1 teaspoon vanilla extract. Stir until the mixture is soft and cookie dough-like.
  • Press the dough evenly into the prepared pie pan, pushing it high onto the sides and shape flutes. Poke several holes in the bottom with a fork. Bake for 22-25 minutes, until the crust is golden brown. Let it cool completely.
  • In a saucepan over medium heat, combine 1 can of full-fat coconut milk and 1/4 cup cornstarch. Stir constantly for 3-4 minutes until it begins to simmer and thicken. Remove from heat and pour into a chilled bowl to help it cool.
  • In a blender or food processor, add 1 cup cottage cheese, 1/3 cup maple syrup, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Blend on high until smooth. Add 2/3 cup shredded coconut and the cooled, thickened coconut milk. Blend again on medium until combined. Spread into the cooled pie crust and place in the freezer to chill.
  • In a small skillet over medium heat, melt 1/2 teaspoon butter. Add 1/4 cup shredded coconut and 2 pinches of salt. Stir until the coconut is golden brown and toasted. Transfer to a plate to cool.
  • In a mixing bowl, whip 1-1/2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe over the chilled pie and sprinkle with toasted coconut. Keep refrigerated until ready to serve.
  • Chill for at least 2 hours before serving.

Video

Notes

Don’t skip the fork holes: They help steam escape so the crust doesn’t puff up.
Use room-temp butter: Cold butter makes it harder to mix and press in.
Chill before slicing: Freezing helps the filling set faster so it slices cleanly.
Toast the coconut: Adds flavor and crunch to the topping.
Taste before pouring: If you want it sweeter, add 1-2 more tablespoons of maple syrup or a little powdered sugar.
Did you make this recipe?Please let me know in the comments below how it turned out :)