Coconut Flour Pie Crust Recipe

Paleo|dairy free|grain free

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mini lemon pie's in coconut pie crust

With food sensitivities on the rise it can be a major undertaking to feed a room full of people. So when holidays like Thanksgiving and Christmas roll around I like to bake a few different pies that serve different dietary needs. Uncle Lester loves pumpkin but is gluten free. Aunt Sarah is also a fan of pumpkin pie, but is dairy free. Great! I simply make my dairy-free Silky Paleo Pumpkin Pie filling with a gluten free pie crust. Nobody even notices the difference. Cousin Sarah is allergic to nuts and follows a Paleo diet, so my Almond Flour Pie Crust is out. That means it’s time to whip up this Coconut Flour Pie Crust recipe! It’s especially good with lemon meringue. Everyone is happy to be able to fully partake in all aspects of the meal, and I love to cook so it’s a win-win!

Want more dessert recipes that use coconut flour?

Following a Paleo (grain free, dairy free, and refined sugar free) diet plan can be a bit of a challenge when it comes to desserts. Coconut flour, almond flour, honey, and coconut oil are all fabulous ingredients, but they act nothing like white flour, white sugar, and butter. They’re heavier, more dense, and don’t easily fit with most “traditional” dessert recipes.

Carol, from DitchTheWheat.com, has come to the rescue with  70 absolutely fabulous dessert recipes using grain, dairy, and refined sugar free ingredients! While thumbing through the dessert recipes I  found myself ecstatic over the very idea that I could occasionally enjoy such luxuries as Boston Creme Pie, Funnel cakes, doughnuts, and lemon bars (eggless).

Want 69 more Paleo dessert recipes just like this one? Click the blue button below:

Click here to purchase Indulge: 70 Grain Free Desserts

 

5 from 1 reviews
Coconut Flour Pie Crust
 
Cook time
Total time
 
This Paleo pie crust is a fantastic and delicious alternative to the traditional pie crust grandma used to make.
Author:
Serves: 1
Ingredients
Instructions
  1. Preheat oven to 350°F (177°C).
  2. In a medium bowl, cream the coconut oil and honey until smooth and well
  3. mixed.
  4. Add eggs and mix until smooth.
  5. Add coconut flour and salt and mix until well incorporated.
  6. Press the dough mixture into a pie dish, or tart dish.
  7. Bake for 10 minutes or until done.
Notes
Note that you PRESS the dough into the pie plate. This is not a crust that can be rolled.
Nutrition Information
Calories: 599 Fat: 46g Saturated fat: 28g Unsaturated fat: 15g Trans fat: 0g Carbohydrates: 35g Sugar: 18g Sodium: 438mg Fiber: 0g Protein: 15g Cholesterol: 372mg
 

Want 69 more Paleo dessert recipes just like this one? 

Click here to purchase Indulge: 70 Grain Free Desserts

 

To Your Health!

Alison

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Comments

  1. Natalia weaver says:

    i like your website its the place i always go to find recipes i have made your choclate omg it was the best and this recipe is for my grandparents who are coming over i am making a fruity tart a tart with custard filling and fruit all over the top it is so yummy oh and i am only eleven you think i should make some thing else comment (i want to be on the kids baking championship) i am always looking for something to cook mostly baking though

  2. Will this crust work for a cheesecake recipe or will the bake time ( about an hour) be too much for this crust?

  3. In picture it looks like is made for little individual pies but in recipe it says for one pie. How many little pies would it make?
    tnx

    • I can’t really say, as this is a guest post- not my recipe. It likely would depend on the size of individual pies you were making. Muffin tin size would likely be around 6-8, while mini pie tins would probably be 4. Hope that helps a bit!

  4. If I’m making pumpkin pie from scratch, should I bake this first then add the pumpkin and cover the crust with tin foil?

    • John- I’ve only used this recipe for pie’s where you pre-bake the crust. I’m not sure it could withstand 45 minutes or so of baking without the crust becoming very tough. Have you seen my gluten free pie crust and almond flour pie crusts? If you’re not sensitive to any of the ingredients in those other recipes, I’d recommend them over this pie crust. That being said, if you do try it with pumpkin, please let me know how it turns out.

  5. If I’m making pumpkin pie from scratch, should I bake this first then add the pumpkin and cover the crust with Tim foil?

  6. What are some pie fillings you recommend for this crust?

  7. Sounds like the perfect crust for pumpkin pie!

  8. good recipes must try it in my sons birthday. Thanks for sharing

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