Gluten Free Coconut Cream Pies

So I have a little chicky who is all about coconut cream pie. She loves it but traditionally it is packed with wheat gluten from crust to thickeners. So I have been playing, and playing and finally have come up with and answer she is happy with. Actually everyone was happy which is why my dozen was only 4 in the picture as everyone else snagged one on me.. lol

I used a pudding mix that contained no wheat products but it did say it could have been processed with other products containing it. Now we aren't so allergic for this to be an issue but if it is a concern please watch the packages closely.  The filling being a simply adapted pudding can be changed to one of the hundreds of flavors out there so please play and let us know in the comments below what worked for you!

• Ingredients:
• 1 batch gluten free sugar cookie dough
• 1 package instant coconut cream pudding
• 2 cups whipping cream ( I said gluten free not healthy)
• unsweetened shredded coconut

Heat oven to 350f
Shells:
So in a paper lined push out muffin pan press in the sugar cookie dough to make little shells. (You could make one big one too)  dot with fork to allow steam out and bake for 12-15 minutes. The should be lightly browned. Leave aside in pan to cool. This dough is fragile until cooled so let them sit in pan to cool.

Filling:
In a bowl beat with an electric hand mixer the heavy cream and pudding mix.  The hand mixer is needed to get a mouse type consistency which is airy and light, just do not over do it our you will have a very sweet coconut butter.  Process takes maybe 3-5 minutes so hold off doing this until shells are cool.

Fill shells with filling and then top with shredded coconut. The coconut can be toasted first (my way of liking it) or not at all (my kids way of liking it) Keep refrigerated for at least a half hour to set and serve.

Other loved flavors in our home:
Chocolate with fresh raspberry
Butterscotch with pecans
Strawberry with chocolate chips