For the pie crust: 1-1/4 cup gf flour 6 Tablespoons cold unsalted butter, cut into small pieces 2 Tablespoons cold vegetable shortening 1/4 teaspoon salt 4 Tablespoons ice water, or more as needed
For the filling: 1 cup sugar 1 Tablespoon gf flour 3 large eggs, lightly beaten 1 cup sweetened flaked coconut 1/2 cup evaporated milk 1/3 cup unsalted butter, melted 1 teaspoon vanilla extract Fresh whipped cream for topping (optional)
Make the pie crust: Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.
Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp - just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes.
Preheat the oven to 400°F.
Line pastry with aluminum foil and fill with dried beans or pie weights. Bake for 8-10 minutes or until lightly browned. Remove weights and foil.
Combine the sugar and gf flour in a large bowl; whisk in the eggs. Add coconut, evaporated milk, butter and vanilla; whisk well. Pour filling into prepared pie crust.
Bake at 325°F for 40 minutes or until pie is just set (center will be slightly jiggly). Cool completely on a wire rack. Store in the refrigerator.
Spoon fresh whipped cream over pie slices if desired just before serving.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.