Triple Coconut Cream Pie (Gluten Free)

This Triple Coconut Cream Pie recipe has elements of coconut from the crust, to the custard and ending with the cream, toasted coconut and caramel and is the perfect dessert any time of year.

Triple Coconut Cream Pie
Yields 6-8 slices


Ingredients
For Coconut Flour Pie Crust
1/2 cup grass fed butter, melted
2 eggs
1/4 teaspoon sea salt
3/4 cup coconut flour
1-3 Tablespoons raw honey
1 Tablespoon toasted coconut
For the Coconut Custard
1 can (13 1/2 oz) coconut milk, shaken well
1 cup whole milk
5 egg yolks
2/3 cup sugar
1/4 cup cornstarch
2 Tablespoons unsalted butter, cut into four pieces
¼ teaspoon salt
1 cup shredded or flaked coconut
1 teaspoons vanilla
1/2 teaspoon coconut extract
For the Whipped Topping
1 1/2 cups heavy whipping cream, well chilled
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon coconut
For the Toasted Coconut Topping
1/4 cup unsweetened shredded or flaked coconut, toasted
1 oz. shaved white chocolate, for garnish (optional)
For the Coconut Caramel Sauce
3/4 cup unsalted butter
1 1/2 cups light brown sugar, firmly packed
2 tablespoons water
1/4 teaspoon salt
1/2 cup full fat coconut milk, plus more as needed 
1/2 teaspoon coconut extract
1 Tablespoon vanilla extract

Directions
For Coconut Flour Pie Crust 
Preheat oven to 400°F.  Grease pie pan and set aside.
In a medium bowl beat butter, eggs, honey and salt together with a fork.
Then add coconut flour. Stir until dough holds together.
Sprinkle 1/2 Tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.  Sprinkle the other 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.

For the Coconut Custard
Pour coconut milk and milk into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.


Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.


Bring custard mixture to a boil. Using a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.


Remove from heat and add butter, shredded coconut, vanilla & coconut extracts and salt.


Spread custard into cooled pie crust. Place a piece of plastic wrap on the surface of the filling.  Refrigerate until filling is cold and set, at least 2 hours (or overnight).  


Once custard as set.  Spread whipped cream on top of coconut custard. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top.  Drizzle coconut caramel sauce.  Refrigerate until ready to serve.

For the Whipped Topping
Beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the vanilla and coconut extracts and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. 

For the Toasted Coconut Topping
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.  Set aside to cool.

For the Coconut Caramel Sauce
Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.  Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.

Remove from heat and stir in 1/2 cup coconut milk, vanilla and coconut extracts. Let rest 10 minutes to thicken then taste and add additional coconut extract if desired. Caramel will continue to thicken upon standing. If you would like the Coconut Caramel Sauce thinner, simply stir in more coconut milk to reach desired consistency.