Ingredients
Method
- Preheat oven to 350°F (175°C).
- Spray a 9-inch deep dish pie plate with non-stick cooking spray. Set aside.
- In a large bowl, combine granulated sugar, brown sugar, melted butter, eggs, and egg yolk. Whisk gently to combine, avoiding overmixing.
- Whisk milk, heavy cream, and vanilla extract into the batter until just combined.
- Whisk gluten-free flour and baking powder into the batter until just combined.
- Pour the batter into the prepared pie plate.
- Place the pie plate onto a large baking tray and bake for 55-60 minutes, or until the internal temperature reaches 180°F and the center is slightly jiggly.
Notes
- For an even richer coconut flavor, toast the shredded coconut lightly before adding it to the batter.
- Ensure all wet ingredients (eggs, milk, cream) are at room temperature for a smooth, cohesive batter.
- Don't overmix the batter once the flour is added to keep the pie light and tender.
- The pie is ready when the edges are set and the center is slightly jiggly; it will continue to set as it cools. Allergens: Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure all wet ingredients (eggs, milk, cream) are at room temperature for a smooth, cohesive batter.
- Don't overmix the batter once the flour is added to keep the pie light and tender.
- The pie is ready when the edges are set and the center is slightly jiggly; it will continue to set as it cools. Allergens: Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.