Gluten-Free Chocolate Custard Pie with Coconut Whipped Cream

Preheat the oven to 400ºF. Flour a surface with gluten-free flour and roll out the pie dough into a circle 1/8 inch thick and at least 12 inches in diameter. Roll the dough onto the rolling pin and transfer to a 9-inch pie plate. Trim the dough edge to a 1-inch overhang, then tuck the ends under themselves to create an even edge all around. Using the tines of a fork, crimp a decorative edge, then prick holes all over the bottom of the piecrust.

Line the piecrust with parchment paper, fill with either pie weights or dried beans, then place it on a rimmed baking sheet and bake until the crust just starts to brown, about 20 minutes. Let cool slightly, then carefully remove the pie weights and parchment and reserve. Turn down the oven to 325ºF.

In a medium saucepan over medium heat, warm the half-and-half, chocolate, cocoa powder, espresso powder, and vanilla. Bring to a light simmer, stirring until the chocolate is melted. Remove from the heat.

In a large bowl, whisk together the egg yolks, whole egg, 1/2 cup of the sugar, and the salt. Slowly add the warm chocolate mixture to the egg mixture, whisking constantly until smooth. If there are pieces of cooked egg, pass the mixture through a fine-mesh sieve into the bowl, discarding the solids.

Carefully pour the chocolate custard into the parbaked pie shell, then bake the pie until the custard is just set, 25 to 35 minutes. Let cool slightly, then refrigerate at least 2 hours.

Spread the unsweetened coconut flakes in an even layer on a baking sheet. Toast in the oven until the edges are golden brown, watching carefully to prevent burning, 3 to 6 minutes. Set aside.

Using a stand mixer with a whisk attachment, whip the heavy cream until it holds soft peaks. Using a rubber spatula, transfer the whipped cream to a bowl.

Open the can of coconut milk and, using a spoon, carefully remove the thick coconut cream that has risen to the top (about 1/2 cup), saving the remaining coconut milk for another use. In the same stand mixer bowl, combine the coconut cream and the remaining 1/4 cup sugar and whip until it becomes fluffy and has slightly increased in volume, 1 to 2 minutes. Using a rubber spatula, gently fold the whipped cream into the coconut cream.

Top the chilled pie with the coconut whipped cream, sprinkle the toasted coconut and chocolate shavings on top, and serve.

In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.

Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.