Not too sweet, gluten-free, and sweetened with mostly glucose and very little sucrose. Thank you, Robyn at addapinch.com, for the original recipe from which this gf, low-sucrose version was created. We first enjoyed this pie Thanksgiving 2013.
Coconut Custard
- 1½ cups coconut milk
- 1½ cups half-and-half
- 5 egg yolks
- ¾ cup powdered dextrose (order at iherb.com)
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon butter
- 1½ cups flaked, unsweetened coconut
- 2 tablespoons Mexican or Dominican Republic vanilla
- 2 tablespoons almond extract
For the Crust
- 100 grams gluten-free graham crackers (e.g., *Smoreables)
- 100 grams nutmeal (e.g., walnuts, pecans, cashews, almonds)
- 3 tablespoons melted salted butter
- 2 tablespoons powdered dextrose
- 1/4 teaspoon salt if not using salted butter
For the Meringue
- 5 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons cornstarch dissolved in:
- 1 tablespoon water
- 1/4 cup powdered dextrose
For the Whipped Topping
- 2 cups heavy whipping cream
- ¼ cup powdered dextrose
Instructions
For the Pie Crust Grind graham crackers and nuts into a fine meal. Stir in dextrose and melted butter. Press into a pie pan.
For the Toasted Coconut Topping Spread 1/4 cup unsweetened coconut flakes evenly on a rimmed baking sheet. Place in 350º F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.
For the Meringue Topping Beat room temperature egg yolks with extracts and cream of tartar until soft peaks form. Add dissolved cornstarch and dextrose slowly. Continuing whipping until stiff peaks form.
For the Coconut Custard Combine coconut milk, half-and-half, egg yolks, dextrose, cornstarch and salt in pan. Bring to a boil over medium heat, stirring slowly but steadily to prevent lumps from forming and the bottom of the pan from scalding. Boil one minute, still stirring. Remove from heat and add butter, coconut, vanilla and salt. Pour hot custard into pie crust. Immediately spread with meringue, ensuring meringue and crust attach. Bake at 350º F for 8 to 10 minutes, until meringue is golden brown.
For the Whipped Topping Place sugar and heavy whipping cream in a large bowl. Whisk with an electric mixer just until stiff peaks form.
For a Slice of Heaven Serve each pie slice with a generous dollop of cream. Sprinkle with toasted coconut.
*S’moreables graham crackers contain cane sugar (sucrose), but each pie slice contains very little sucrose on the whole.Note: I tried to make a nondairy pie with margarine for butter and almond milk for half-and-half. It was not tasty. I will need to try again.
Family story note:
Thanksgiving 2013 was held at Aunt Delores’ lovely new house in Sandy. In attendance were: Karen, David, Sasha, Ben and Petey Wheeler; Helen, Scott, Anna, Katie and Maddie McCarty; Aunt Delores Peterson; Alana, Elle and Scarlett Svay (Deboro was sick); Uncle Michael Peterson; Mat, Ashley, Meredith and baby Bailey; Aunt Nicole Ewing; Aunt Ann Salas; Grandma Maria Salas; Grandma Julie Vandegrift; and new friends Altannur and Ainur Jyekyei.
Little cousins Meredith, Scarlett and Elle were heartily entertained by cousin Petey, and sweet Bailey came as an elf. Big cousins Anna, Katie, Maddie, Ben, Sasha, Michael and friends Altannur and Ainur hung out together. Lana won the prize for “Come as a Work of Art.” Aunt Nicole won Best Auntie award, and Ashley and Nicole’s apple-juice sweetened pie won “Best Pie.” Mat and Meredith won the prize for “Best Dark Chocolate Cream Pie Ever.” Michael won “Best Eco-friendly Dish” for the blueberry pie he purchased from his friend, the Cake Peddler, who literally peddles her pies around town.