Gluten Free Crustless Coconut Pie Recipes

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GLUTEN-FREE IMPOSSIBLY EASY COCONUT PIE



Gluten-Free Impossibly Easy Coconut Pie image

Enjoy this impossibly easy pie made using Bisquick™ Gluten Free Pancake & Baking Mix that can be ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 7

3 eggs
1 3/4 cups milk
1/4 cup butter, melted
1 1/2 teaspoons pure vanilla extract
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Gluten Free Pancake & Baking mix

Steps:

  • Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
  • In large bowl, stir together all ingredients until blended. Pour into pie plate.
  • Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 27 g, TransFat 0 g

GLUTEN FREE CRUSTLESS PUMPKIN PIE



Gluten Free Crustless Pumpkin Pie image

Gluten-free crustless pumpkin pie. Delicious and easy to make.

Provided by Anita Schoeb

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 8

Number Of Ingredients 10

2 eggs
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
1 ¼ cups evaporated milk
1 (15 ounce) can pumpkin puree
¼ cup chopped pecans

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
  • Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g

GLUTEN FREE COCONUT PIE



Gluten Free Coconut Pie image

The best gluten-free coconut pie you can sink your teeth into.

Provided by Gina Brown

Categories     Gluten-free

Time 1h

Number Of Ingredients 11

2 cups unsweetened desiccated coconut
½ cup almond flour
½ cup coconut flour
2 large eggs
1 tbs sugar
1 tbs vanilla extract
3 eggs, beaten
1 ½ cups sugar
1 tbs lemon juice
½ cup melted butter
1 cup sweetened coconut, shredded

Steps:

  • Preheat the oven to 325°F.
  • Grease a pie pan with coconut oil or butter, and set aside.
  • Add all of the pie crust ingredients into a food processor. Blend on high for 1 to 2 minutes. Stop when a dough ball begins to form.
  • Press the dough into the pan until it has formed a smooth pie crust.
  • Add the pie ingredients into a mixing bowl, and stir until well-combined.
  • Pour the ingredients into the pie shell. Bake for 45 minutes.
  • Allow to cool and serve with whipped topping.

Nutrition Facts : Calories 702 calories, Carbohydrate 83 grams carbohydrates, Cholesterol 196 milligrams cholesterol, Fat 38 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 6, Sodium 309 milligrams sodium, Sugar 70 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

GLUTEN AND DAIRY-FREE COCONUT CUSTARD PIE



Gluten and Dairy-Free Coconut Custard Pie image

This delicious gluten and dairy-free coconut custard pie is a great recipe for busy cooks that will make you feel nostalgic for simpler days.

Provided by Teri Gruss, MS

Categories     Dessert     Pie

Time 55m

Yield 8

Number Of Ingredients 10

3 large eggs
2 egg yolks
1 cup sugar
2 tablespoon sweet rice flour
2 tablespoon tapioca starch (or 1/4 cup of your preferred gluten-free flour blend )
1 teaspoon gluten-free vanilla extract (or paste)
1 1/2 cups canned light coconut milk
2 tablespoons softened dairy-free butter substitute (Such as Earth Balance Vegan Sticks)
1/2 teaspoon kosher salt
1 1/4 cup flaked sweetened coconut

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Beat eggs with sugar in a large mixing bowl.
  • Add gluten-free flours , vanilla, coconut milk, softened dairy-free butter substitute, salt, and flaked coconut. Beat just until ingredients are combined.
  • Pour pie mixture into an ungreased 9-inch pie plate .
  • Bake until custard is set and coconut turns golden brown, about 45 minutes. Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Nutrition Facts : Calories 261 kcal, Carbohydrate 38 g, Cholesterol 139 mg, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, Sodium 165 mg, Sugar 30 g, Fat 10 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g

GLUTEN-FREE CRUSTLESS COCONUT PIE



GLUTEN-FREE CRUSTLESS COCONUT PIE image

Categories     Egg

Yield 10

Number Of Ingredients 9

4 eggs
1/4 cup butter, softened
1 cup granulated sugar
1/4 cup gluten-free all-purpose flour
1/4 teaspoon baking powder
2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees. Grease a 10-inch pie pan or baking dish. Combine all ingredients in a blender jar. Blend until smooth. Pour into pan. Bake 1 hour. Let cool before serving.

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