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.
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!
PrintGrain-Free Coconut Pie Crust
- Combine both ingredients in a food processor, and pulse until well combined and the desired consistency.
- Press into an 8-inch pie plate.
- If desired, you can double the batch for one pie plate. As you can see in the pictures, mine is pretty thin.
- 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.
- Cool, and add your filling.
- Enjoy!
Ingredients
- 1 1/2 cup shredded coconut
- 3 Tablespoons butter or coconut oil
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Anita says
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!
★★★★★
Debbie suggs says
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.
Elizabeth says
Hi. Do you melt the butter before mIxing it with the coconut? Recipe isnt specific. Thanks
Chelsea says
Omgosh this looks incredible! I found a lemonade pie the other day and I think this would be killer with it – Thanks so much!!
Lisa says
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!
Reva says
This looks amazing why is your favorite fill for this crust
Kelly says
Just want on your list for emails.
Tiffany says
Do you use sweetened or unsweetened coconut?
Elise New says
I have used both successfully, but prefer unsweetened.
Cindy says
Brilliant idea,the possibilities are endless for filling. I’m definitely making this and I love remembering recipes that are blissfully simple. Thank you 😊
★★★★★
Elise New says
Glad you enjoyed it! Thanks for leaving the review.