Gluten-Free Coconut Lemon Custard Pie

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Easiest Gluten-Free Coconut Lemon Custard Pie. There is no crust, only a layer of heavenly coconut lemon custard. This dessert recipe is probably one of the easiest you can make. All you need is a blender to make this most delicious custard pie. The coconut custard is creamy, not too sweet, with a hint of fresh lemon flavour. This gluten-free dessert recipe is for one of those times when you don’t have a lot of time for baking. 

For this recipe you will need a blender and 10 minutes of prep time, then bake and chill. I can’t tell you how delicious this pie is and with almost no effort at all. I love the custard pie just the way it is so that I can enjoy the pure flavours of coconut and fresh lemon. But feel free to add whipping cream or fresh fruit, especially when the company is coming. This dessert recipe is a must have, especially when you are looking for something fast and easy. Did I mention the cleanup? Only a blender isn’t that just the best! Love pies? Check out these gluten-free pie recipes

Ingredients

  • 4 large eggs, at room temperature
  • 1/2 cup pure maple syrup
  • 1/2 cup salted butter, melted
  • 2 Tbsp. Fresh lemon juice with zest from 1 lemon
  • 1/2 cup gluten-free all-purpose flour blend (incl. xanthan gum)
  • 2 cups whole milk or non-dairy milk (I used cashew milk), at room temperature
  • Instructions

  • Preheat oven to 350 F and spray a 9-inch round pie dish with cooking oil or brush with melted butter
  • Add eggs, maple syrup, butter and lemon juice to a blender. Blend until combined
  • Add flours and baking powder and blend. Add milk and blend
  • Add coconut and pulse 5 times until the coconut is mixed in the batter. Do not liquify the coconut
  • Pour the mixture in the prepared pie dish and bake for 55 minutes. The edges of the pie should be firm, and the middle should not jiggle.
  • Cool in the pie dish. The pie will deflate a little, this is normal
  • Refrigerate for 2 hours or until the pie is chilled.


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