Bakers Square Coconut Cream Pie [0000497]

Ingredients:

1 gluten-free pie crust (store-bought or homemade)
2 cups full-fat coconut milk
1 cup sweetened shredded coconut
3/4 cup granulated sugar
1/4 cup gluten-free cornstarch
4 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
Whipped cream for topping (optional)

Instructions:

Preheat your oven to 375°F (190°C).

If using a store-bought gluten-free pie crust, follow the instructions on the package for pre-baking or use a homemade crust that's been pre-baked and cooled.

In a medium saucepan, combine the coconut milk and sweetened shredded coconut. Heat over medium heat until it's just about to simmer. Remove from heat and let it sit for about 5 minutes to infuse the coconut flavor.

In a separate mixing bowl, whisk together the granulated sugar and cornstarch.

In another bowl, whisk the egg yolks until they are well beaten.

Gradually whisk the sugar-cornstarch mixture into the egg yolks until it's well combined and forms a smooth paste.

Gradually pour the infused coconut milk into the egg mixture, whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.

Remove the saucepan from heat and stir in the pure vanilla extract and unsalted butter until the mixture is smooth.

Pour the coconut cream filling into the pre-baked gluten-free pie crust.

Let the pie cool to room temperature, then refrigerate it for at least 2-3 hours, or until the filling is set.

If desired, top your gluten-free Bakers Square Coconut Cream Pie with whipped cream and a sprinkle of toasted coconut before serving.

Enjoy your homemade gluten-free Coconut Cream Pie that captures the essence of Bakers Square's delicious dessert!