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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Alyssa says
How many minutes did you bake until this turned golden brown? I can’t wait to try it!
Elise says
10-15 minutes if I remember correctly.
Sandy says
What could you use if you do not have a food processor?
Elise says
A blender or immersion blender could also work.
Helenbeee says
perhaps desiccated or a finer grade of dried coconut would eliminate the need to process?
Connie says
Love your recipes looking to try them
Courtney says
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?
Elise says
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.
Linda says
you could add some pecans to this crust fill with a German Chocolate filling drizzle with caramel.. German chocolate pie!
Elise says
That would be amazing! Thanks for the suggestion. 🙂
Pat says
Thank you, this idea is golden…You’re so creative
Mattie says
Can’t wait to try this with key lime pie filling!!!
Elise says
That would be amazing!
Les says
would this crust burn if cooking a pie in it for close to an hour?
Sandy says
Do u have recipe for light filling
Ruth says
Yummmm what flavor filling did YOU use?
Elise says
No-Bake Strawberry Cheesecake is my favorite. 🙂
Ruth says
Did you use melted butter or just very soft to combine with the coconut flakes?
Elise says
I use melted usually, but either way works. 🙂
CAROL CENTRACCHIO says
Sounds great what filling would be good in this? I’m not on a gluten-free diet.
Elise says
Pretty much any fruit filling is delicious – particularly strawberry. For instance, no-bake strawberry cheesecake, and strawberry banana pie.
Bonnie says
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!
Elise says
I haven’t tried it, but I *think* it may work, since the moisture from the cheesecake would help keep it from burning.
ling says
Hi just wondering if the pie crust keeps well in the fridge?
Elise says
Yes, it does. 🙂
Mandy says
We are trying this! Did you use sweetened or unsweetened coconut flakes? I am sure either would work; just wondering what you used!
Elise says
I’ve used both. 🙂
Joanne says
I bet this would make a great crust for coconut cream pie.
diane says
love this i make coconut creme mini pies
Terri says
My new favorite pie crust! So easy and so delicious! Thank you for sharing!
Jean | DelightfulRepast.com says
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.
Elise says
Thanks for letting me know! People occasionally steal photos and content, and I really appreciate you taking the time to look me up!
Aruna says
Coconut crust looks yummy what can be used to.fill it?
Elise says
Pretty much any cold pie filling. Pudding-based pies are a favorite – like banana cream pie. Yum!
Roywais says
Is it 350 degrees Celsius or Fahrenheit?
Elise says
Fahrenheit.
Danielle says
How do you keep the crust from sticking to the pie plate? I did spay it with Pam.
Bunny says
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.
★★★★★
Amy @ These Wild Acres says
This looks so easy! (And delicious!) I’ve got a key lime filling that needs a crust… Thank you!
Bea says
I love a pecan crust for my Key Lime,if you haven’t tried it then please do. I bet you’ll love it?
★★★★★
Maggie says
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!
★★★★★
Elise says
Totally! That sounds amazing!
Yvonne says
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!
★★★★★
Elise says
So glad you enjoyed it!
Sara says
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.
Emily says
I think it sounds like the perfect crust for a key lime pie!
★★★★★
Catherine says
Tried this and my mouth danced for joy! Thank you for an easy,quick, no fail crust.
Abby Keuhn says
Holy Crap! This sounds and looks amazing. What an awesome idea and simple too.
Jamie says
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?
★★★★★
Elise says
No, you shouldn’t need to grease the pan. And yes, the crust will hold together if it’s cold.
Dee says
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
Taylor Wright says
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?
Deborah Moran says
did you use sweetened coconut or plain raw?
★★★★★
Aggy says
Can this be baked after pie Ingredients added?
Elise says
Yes.
Cyd Marie Cappel says
I used ghee and it worked great also, love ur recipes !!!!
★★★★★
ju says
sweet thank you
Recipe police says
Learn to write a recipe.
★
John says
You mean with amounts and step by step instructions? You know…like she did?
Robyn Wallace says
How many millilitres = your tablespoon? I assume it’s 50ml?
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.