• Prep Time: 20minutes
  • Cooking Time: 30minutes
  • Serves: 4

Coconut Pie Crust

  • Recipe Submitted by on

 Ingredients List

  • 2 cup unsweetened shredded coconut
  • 1/2 cup Almond Meal Flour,
  • 1/4 cup Virgin Organic Coconut Oil, melted
  • 2 eggs, size 6
  • 2 tbsp Coconut Flour.
  • 1 tbsp Natvia Natural Sweetener
  • 1 tbsp Vanilla Bean Paste


Pour all the ingredient into a food processor.
Blend until a crumble is forming.
With your hands gather the crumble to form a ball of dough.
It will stick and hold perfectly together.
Place the dough ball between plastic wraps.
Press with your hand and then start rolling until thin about 0.5 cm thickness.
Transfer onto a 26 cm pie mould greased with butter or coconut oil.
Prebake at 170 C for 20-30minutes or until golden brown.
If you are using a filling that need to be bake like pumpkin filling, add it in the pre baked crust and return to the oven until filling is set.
If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
Always unmold carefully after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.
Perfect to make a pumpkin pie, apple pie or any other sweet pie.

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