Imagine a dessert that transports you to a sun-drenched beach with every single bite - our Gluten-Free Coconut Pistachio Pie is that magical culinary escape! This decadent pie combines the creamy richness of coconut milk, the delicate crunch of pistachios, and a perfectly crafted gluten-free crust that will make your taste buds dance with joy. Whether you're catering to gluten-sensitive guests or simply craving a unique dessert experience, this pie promises to be the show-stopping finale to any meal that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Gluten-Free
Serves: 8 servings
Ingredients
- 1 gluten-free pie crust
- 1 cup shredded coconut
- 1/2 cup pistachios, chopped
- 1 cup coconut milk
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch gluten-free pie crust by placing it in a pie dish, crimping the edges if desired.
- In a large mixing bowl, whisk together coconut milk, sugar, eggs, and vanilla extract until smooth and well combined. Ensure there are no lumps in the mixture.
- Sprinkle half of the shredded coconut evenly across the bottom of the prepared pie crust.
- Scatter chopped pistachios over the shredded coconut layer, reserving a small amount for garnish.
- Carefully pour the coconut milk and egg mixture over the coconut and pistachio base, ensuring an even distribution.
- Sprinkle the remaining shredded coconut and reserved chopped pistachios on top of the filling.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
- Remove from the oven and let the pie cool completely at room temperature for about 1 hour.
- Refrigerate for at least 2 hours to allow the pie to set fully before serving.
- Slice into 8 equal portions and serve chilled. Optional: Garnish with additional toasted coconut or chopped pistachios.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free filling.
- Toast your pistachios and coconut briefly before adding to the pie for enhanced flavor depth.
- Use a pie shield or aluminum foil edges to prevent over-browning of the crust.
- For the most precise set, use a digital kitchen thermometer to check that the filling reaches 160°F.
- Allow ample cooling and chilling time - patience is key to achieving the perfect pie texture.
- For a dairy-free version, use full-fat coconut milk and ensure your pie crust is also dairy-free.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 7g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
