Posts Tagged ‘betty crocker cookbook’

No Cream Coconut Cream Pie Filling- Gluten Free

This fork is for you… open up to taste some No Cream Coconut Cream Pie Filling… It is Gluten Free:

Good old Sunny South Florida has been in the chilly 50’s all week; so, I wanted to make something that reminded me that I live in a subtropic region. Something that made me feel like I was nestling my toes in the warm sand on the ocean… something that made me want to put on my bathing suit and big sun hat. I think you get the idea.
I though COCONUT… suntan lotion, big icy cold glasses with umbrella rum drinks, coconut trees.
Well… tada!!!! Coconut Cream Pie ūüôā
Here is the recipe for the filling with some pie crust hints. You can use your favorite pie crust for this recipe just follow the pie crust hints. It so happens that I used a gluten free crust….but use whatever is your favorite pie crust:) Enjoy:)

No Cream Coconut Cream Pie Filling (Gluten Free Recipe)
Adapted from my Grandma Baylis’s old ¬†Betty Crocker Cookbook

First things first. ¬†The pie crust…. In order to make a fantastic pie, you have to have a fantastic pie crust. ¬†Here are a few hints. ¬†First, make sure that your pie crust is cold. ¬†Then roll it out on a very lightly flour dusted surface. ¬†Roll quickly. ¬†Do not mess around or your crust will become warm and it will start sticking to everything, which in turn will cause you to use more flour, which will cause the crust to become tough. ¬†So hurry up! ¬†Once your crust is rolled out, carefully put it into your pie pan. ¬†Then push, NOT pull the crust to form it. ¬†If you pull the crust to make it fit, it will shrink during the cooking process. ¬†Then once the pie crust is in the pan, shape the edges, once again NO pulling the dough. ¬†Once the pie crust is in the pan and the edges are shaped, brush the bottom ¬†and sides lightly with a lightly beaten egg white ( this keeps the pie crust from getting soggy- KEEP the egg white for the meringue). ¬†Then place in the refrigerator for at least 30 minutes to let the pie crust rest. ¬†Keep it in the refrigerator until ¬†the oven is preheated and you are ready to fill your pie crust.

NOW … we are ready to make the pie filling:) Well, almost you have to toast the coconut flakes first and let them cool…

  • 1 cup toasted coconut (these are just sweetened coconut flakes that have been toasted in a 350 oven on a sheet pan for about 12 minutes- stirring after 6 minutes -keep an eye on them as soon as they start to color they color very fast, you want them a nice golden brown- cool before using in this recipe)
  • 2 cups canned coconut milk ¬†not coconut cream¬†(really it is just under two cups.. I used a 13.5 oz can – the most popular size)
  • 1/4 teaspoon fine pink Himalayan Sea Salt
  • 1/3 cup organic cane sugar
  • 2 cage free eggs
  • 1 cage free egg yolk ( left from the egg white that you brushed the pie dough with – keep the white aside for the meringue)
  • Now you are ready to make the No Cream Coconut Cream Pie Filling:)

    Ready for the oven:)

    Ready for the oven!!

Preheat your oven to 450 F.  In a large bowl, mix the coconut milk, salt, cane sugar, whole eggs, egg yolk and all the toasted coconut except a tablespoon- set this aside to use on the top of the pie.  Whisk this mixture until thoroughly combined.  Then take your prepared pie crust out of the refrigerator.  Pour the filling into the uncooked pie crust.  ( you might want to put this on top of a sheet pan before placing it in the oven just in case .)  Then place in the oven at 450 F for 15 minutes.  Then lower the oven to 350 F for about 25 minutes.   After pie has finished cooking, let it cool completely before topping it with the  meringue.  Once the pie is completely cooled, start making the meringue.

Meringue ( some people just like their pie topped with whipped coconut cream and some like it plain with out any topping… and some like me like it with a little meringue)


  • 1 cage free egg white (save the yolk for another day)
  • 1 cage free egg white left over from brushing the pie crust
  • 3 Tablespoons of organic cane sugar

In a grease free bowl, with grease free beaters beat the egg whites on low until they start to foam, then gradually turn up the speed while adding the sugar.  Then continue to beat on high until stiff peaks form.  Then you are ready to put your meringue on your pie!!

Put meringue on pie making sure that the meringue touches all the edges of the inside of the pie crust first.  Then spoon the rest of the meringue onto the pie top you can swirl with your spoon or use a decorating bag (make sure it is grease free).  I like to torch my pie with my culinary touch or you could place your pie in the oven under the broiler for a FEW minutes, very careful not to burn it:)  Then top the browned meringue with the tablespoon of toasted coconut you kept aside.

Then place your pie in the refrigerator. ¬† Let it chill completely, as this allows the flavors to marry very well:) ¬†I suggest that you make this pie the day before you plan on serving it. ¬†This pie would be an excellent addition to any elegant dinner or picnic…Believe me it is well worth the effort after this pie you will feel like you are in the tropics!! ¬†Beware… this pie will make you feel like putting your bathing suit on, yep it is that tropical tasting!!!

Next piece is for you, I promise, sorry, I just couldn't help myself

Next piece is for you, I promise, sorry, I just couldn’t help myself

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