Gluten-Free Coconut Cream Pie

For the crust:
Preheat oven to 350ºF.

In a stand mixer, combine flour, butter, salt, and brown sugar. Mix until sandy in consistency, then add water. Stop mixer and grab a handful of dough. It should just barely come together when squeezed.

Divide dough between two small tart pans and use fingers to push the dough into shape. Try to make the dough 1/4 inch thick throughout. Once shaped, pierce the dough several times with a fork. Cut parchment to fit inside the tart shells and weigh the parchment down with dried beans. Bake for 30 minutes and allow to completely cool.

For the custard:
In a large bowl, mix egg yolks, sugar, half-and-half, and coconut milk. Set this aside.

Place a large skillet on a medium-high burner and add cornstarch and butter. Allow this to melt together then add the bowl of wet ingredients and whisk until thickened.

Add the pinch of salt and flaked coconut. Remove from the burner once the custard is as thick as pudding and allow to cool.

For the topping:
In a stand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Keep chilled and set aside.

Combine coconut flakes and maple syrup and bake in a 350ºF oven until light golden brown, 5–7 minutes. Set aside and allow to cool.

Once the crusts and custard are at room temperature, you can begin assembling the pies. Divide custard between crusts and use the back of a spoon or pastry blade to spread the filling around and smooth out the top. Divide the whipping cream between the pies and smooth it out to the edges of the crust. Sprinkle with toasted maple coconut flakes and chill for 20 minutes. The pies are ready to serve once they are chilled.