Gluten-Free Coconut Pie Crust Recipe
Author: Deena Segal
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
This tasty coconut pie crust is both gluten-free and grain-free and super easy to make! There is no rolling involved and it takes less than 5 minutes to prep. It complements almost any filling and is absolutely delicious! It's perfect for any season and for every occasion.
Ingredients
  • 2 cups unsweetened flaked coconut
  • 2 tablespoons granular Swerve (See note)
  • 3 tablespoons grass-fed butter, melted
Instructions
  1. Combine the unsweetened flaked coconut, the Swerve, and the melted butter in a mixing bowl and toss to combine them thoroughly.
  2. Turn the mixture into a 9" pie plate and distribute it evenly over the bottom and sides of the plate, pressing it to form a firm, even crust.
  3. Bake at 325° F for about 20 minutes, or until the crust is golden but not darkly browned.
  4. Cool thoroughly on a wire rack before filling.
Calories: 132 Fat: 10g Sugar: 0g Fiber: 1g Protein: 1g
Notes
I don’t like a terribly sweet pie crust. I suggest you taste the ingredients before baking and adjust the sweetening to your own personal taste.

VARIATIONS
Vegan Option: Substitute coconut oil for the butter.
Paleo Option: Substitute finely ground coconut sugar in place of the Swerve.
Recipe by GlutenSmart.com at https://www.glutensmart.com/gluten-free-coconut-pie-crust-recipe.html