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).
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5 from 1 reviews
Coconut Flour Pie Crust
This Paleo pie crust is a fantastic and delicious alternative to the traditional pie crust grandma used to make.
Author: Carol from ditchthewheat.com
2 tbsp coconut oil, (30 mL)
1 tbsp raw honey, (15 mL)
2 large eggs
¼ cup + 2 tbsp coconut flour, sifted, (90 mL)
⅛ tsp salt, (0.5 mL)
Preheat oven to 350°F (177°C).
In a medium bowl, cream the coconut oil and honey until smooth and well
Add eggs and mix until smooth.
Add coconut flour and salt and mix until well incorporated.
Press the dough mixture into a pie dish, or tart dish.
Bake for 10 minutes or until done.
Note that you PRESS the dough into the pie plate. This is not a crust that can be rolled.
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
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To Your Health!