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Gluten-Free Coconut Turmeric Pie

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine Indian
Servings 8 servings


Crust and topping

  • 1 1/4 cups shredded unsweetened coconut
  • 1/2 cup slivered or sliced almonds
  • 1/4 cup old fashioned oats
  • 2 tablespoons light brown sugar
  • 1 large egg white
  • Pinch of kosher salt
  • 1/4 cup unsweetened coconut flakes
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground turmeric


  • 2 15 ounce cans unsweetened coconut milk
  • 16 cardamom pods, lightly crushed
  • 2 3 inch cinnamon sticks, lightly crushed
  • 1 1 inch piece ginger, peeled, finely grated
  • 1 large pinch of freshly ground black pepper
  • 1 1/2 teaspoons plus 1/2 teaspoon ground turmeric, divided
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 1 teaspoon pure maple syrup, divided
  • 3 tablespoons virgin coconut oil


  • Equipment: A 9-inch pie pan

For the crust and topping

  • Preheat oven to 325°F. Process shredded coconut, almonds, oats, and brown sugar in a food processor until very finely chopped, about 2 minutes. Add egg white and salt and pulse until dough begins to form a ball.
  • Using damp fingers, press dough into bottom and 1" up sides of pie pan; smooth with a flat-bottomed measuring cup.
  • Bake crust until evenly browned and toasty-smelling, 20–25 minutes. Let cool.
  • Meanwhile, toss coconut flakes, maple syrup, and turmeric on a small rimmed baking sheet until coated. Bake coconut topping until golden brown, about 5 minutes. Let cool. Do Ahead: Topping can be made 1 day ahead. Store in an airtight container at room temperature.

For the filling

  • Bring coconut milk, cardamom, cinnamon sticks, ginger, pepper, and 1½ tsp. turmeric to a simmer in a large saucepan over medium heat. Remove from heat, cover, and let infuse 20 minutes.
  • Combine egg yolks, cornstarch, salt, and ½ cup maple syrup in a large bowl. Whisk until very smooth. Stir together remaining ½ tsp. turmeric and 1 tsp. maple syrup in a small bowl; set aside.
  • Whisking constantly, strain infused coconut milk through a fine-mesh sieve into egg yolk mixture; discard solids. Return custard to saucepan. Heat over medium and cook, whisking constantly, until custard is thick and bubbling, 3–4 minutes.
  • Remove from heat and, working quickly, add coconut oil and stir until smooth. Immediately pour custard into crust, filling as high as the crust allows without spilling over. Drizzle maple-turmeric syrup over and swirl decoratively by dragging the handle of a small spoon or chopstick through filling several times
  • Press a large piece of plastic wrap onto surface of pie and cool until set, at least 2 hours. Top with coconut flake mixture before serving.
  • Do Ahead: Pie can be made 3 days ahead. Keep chilled.


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