• If making a Gluten Free pie shell, prebake your crust. Allow it to cool before proceeding with making the pie.
• Add the eggs, sugar, and coconut creams to a bowl and whisk together.
• Pour the egg and coconut cream mixture into a medium stockpot over medium heat.
• Whisk together the cornstarch and water to form a slurry.
• Pour the cornstarch slurry into the egg mixture and continually whisk over medium heat until it thickens. It should coat the back of a spoon.
• Once thickened stir in your coconut flakes and vanilla.
• Pour the coconut custard into the prepared crust.
• Cover with plastic wrap and allow the pie to refrigerator for at least 6 hours.
• To serve top with Dairy Free whipped cream and extra coconut flakes.
• Enjoy!

Gluten Free Graham Cracker Crust

• Add your graham crackers to a food processor and blend until they form a fine sand.
• Melt your Dairy Free butter.
• Add the graham cracker crumbs, sugar, and melted butter to a bowl and stir to combine. It should resemble wet sand.
• Pour the crumb mixture into an 8" or 9" deep pie pan. Press down to form the crust. The bottom of a measuring cup works well for this.