Coconut pie crust (gluten-free, grain-free)


Sometimes, I’m thankful for food allergies. I know that if it weren’t for being forced to explore gluten-free recipes, I wouldn’t have ever discovered some of the most amazing recipes ever made.

This coconut piecrust is one of those things. It’s certainly the most unconventional pie crust I’ve ever made, but for many pudding pies, and no-bake strawberry cheesecake (a recipe that I can’t wait to share!), it lends a delightfully coconutty flavor and texture.

grain-free coconut pie crust

Plus, it’s SO easy to make! And I though our quick gluten-free pie crust was easy!

It’s not only gluten-free, it’s grain free, and only uses two ingredients.

You can use butter, or go all coconut and paleo by using coconut oil.

The next time you’re making a pie that you think would go well with coconut, give it a try!


Grain-Free Coconut Pie Crust

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4.6 from 11 reviews

  1. Combine both ingredients in a food processor, and pulse until well combined and the desired consistency.coconut pie crust
  2. Press into an 8-inch pie plate.
  3. If desired, you can double the batch for one pie plate. As you can see in the pictures, mine is pretty thin.coconut pie crust
  4. Bake, if desired at 350º until golden brown. This crust is perfectly good un-baked, but if you love the flavor of toasted coconut (and who doesn’t), this is an easy step to add.
  5. Cool, and add your filling.
  6. Enjoy!



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  1. Does it hold together when you are picking the pie up out if the pie plate? Does it “rehydrate” and get mushy when filled with a cream pie?

    1. No. Although I haven’t tried removing the crust, I don’t think it would hold together.

      As far as rehydrating, no, it shouldn’t if you toast the coconut before filling it.

  2. you could add some pecans to this crust fill with a German Chocolate filling drizzle with caramel.. German chocolate pie!

  3. Pingback: Coconut Pie Crust - Raw PaleoRaw Paleo
  4. Hi Elise, My daughter and I want to use this as the crust for a baked cheesecake, so it would be in the oven nearly an hour. Do you know if the coconut would be o.k. and not burn during that time? I’m sure we’d need to keep it on a higher rack in the oven. Thank you!

    1. I haven’t tried it, but I *think* it may work, since the moisture from the cheesecake would help keep it from burning.

  5. We are trying this! Did you use sweetened or unsweetened coconut flakes? I am sure either would work; just wondering what you used!

  6. Elise, I saw this on Pinterest and clicked on it, and it did not lead to your site. It was something weird. So I made a point of looking for your watermark on the photo and looking you up, so I could Pin the post properly. You might want to check that out. Just thought I should let you know.

    1. Thanks for letting me know! People occasionally steal photos and content, and I really appreciate you taking the time to look me up!

  7. I used to make a baked coconut pie crust, for a dessert, when I was the Pastry Chef at Ramada Inn. I used it for a fresh banana cream pie.

  8. My favorite pie in the whole world is coconut custard. Now I can just make a custard pie in a coconut crust! Thanks for the great post!

  9. Just wanted to say thank you for this recipe. I used it as the base for a baked cheesecake. I baked it 10 minutes beforehand and it was very toasted so I was a bit worried it would burn during the long cheesecake bake. Happily it didn’t develop any more colour during the rest of the baking (I did use a Bain Marie). The cake was VERY well received. Thanks again!

  10. I’ve used this crust recipe for chocolate cream pie…SOOOO delicious!!. I already had the toasted coconut so just mixed it with butter & chilled before filling.

  11. Is there no need to grease the pan then to ensure the pie crust won’t stick when removing a slice? Also will the crust hold together when removing a piece?

  12. My mama used to make a lemon meringue pie with a coconut pie crust. My family loved her pies. In 95 mama and daddy were in a horrible car accident after Hurricane Erin hit Pensacola, Florida. After that mama didn’t do much cooking or baking. Sweet memories

  13. Is this okay to use with pies that require baking, and if so should we still prebake it all the way, or only until mostly baked?

  14. Easy crust recipe and sounds delicious. I’m gluten intolerant and really miss good desserts. I used this for the crust of a key lime pie. It’s setting in the refrigerator now. Can’t wait to try it tomorrow, thank you!

  15. How would I use this crust with a chocolate pie that you bake? I would think that if I bake first and then put in filling it would burn. Just wondering if I could put filling on top of unbaked pie crust then bake it all at one time.

  16. I made this pie crust doubling the ingredients using the coconut oil but it wasn’t binding for me, so I added a little allulose (non caloric sweetener) and an egg white. It just came out of the oven and looks great! I’m going to be using this crust for a Keto strawberry ice cream pie. I can’t wait to try it!

  17. Brilliant idea,the possibilities are endless for filling. I’m definitely making this and I love remembering recipes that are blissfully simple. Thank you 😊

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