Coconut Flour Pie Crust

This coconut flour pie crust is gluten and grain free! You can use this recipe in place of a traditional crust in most pies.
Coconut Flour Pie Crust

This coconut flour pie crust recipe is one of the easiest pie crusts I’ve ever made. The ingredients come together fast and the crust bakes up beautifully!

You can use butter or coconut oil in this recipe and if you’re using this crust for a savory dish leave out the sweetener. I’ve used this crust to make quiche, chicken pot pie, coconut cream pie and pumpkin pie. It’s turned out with every pie I’ve made!

If you’re cooking a pie for a long time I suggest covering the edges of the pie with foil or a pie crust cover to prevent burning.

Coconut Flour Pie Crust

Coconut Flour Pie Crust


  • 1/2 cup Coconut Oil or Grass Fed Butter, Melted
  • 2 Eggs, Preferably Local Pastured
  • 1/4 Teaspoon Sea Salt
  • 3/4 Cup Coconut Flour
  • 1-3 Tablespoons Raw Honey


1. Preheat oven to 400 degrees.

2. In a medium bowl beat butter, eggs, honey and salt together with a fork.

3. Then add coconut flour. Stir until dough holds together.

4. Gather the dough into a ball, then pat into a 9″ greased pie pan.

5. Prick the dough with a fork.

6. Bake for 8-10 minutes or until lightly brown. Let cool.


Coconut Flour Pie Crust


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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
87 comments… add one
  • Patricia November 24, 2014, 10:10 am

    yum! Thanks, gonna try this for my gluten free grandson.

    • Antoinette November 21, 2015, 1:53 pm

      Tiffany I love coconut too and I am having a hard time finding recipes on using coconut oil and flour and using honey in cookies and cakes. I have tried making them myself but either I am having to add too much flour or the cookies (laugh at this) are runny like crepes. I want to make my daughter a birthday cake for this Thanksgiving and still looking for a healthy recipe without the sugar and using honey. Any recommendations?

    • PghPammy November 25, 2015, 11:11 am

      I used this recipe for strawberry rhubarb pie this summer (it was devoured fast, even by my son who is no coconut fan). I just popped another into the oven for my scratch pumpkin pie. This time I used leaf lard (grandma always used that) and I’m sure it’ll be just great!

  • lyss November 24, 2014, 1:52 pm

    So how does this compare texture-wise to a white flour crust? It looks good, and I’m sure I would like it. But I’m wondering if it would be considered “weird” by those who are used to regular wheat flour pie crusts. Does it crisp up a bit, or does it stay soft/dry/cakey? Thanks!

    • The Coconut Mama November 24, 2014, 5:40 pm

      It’s a softer crust with a sweet coconut flavor. Must be a coconut lover to enjoy this! :)

    • rose October 5, 2015, 3:12 am

      why oh y do you not experiment and see, for your self.

      • Wendi October 7, 2015, 12:51 pm

        Because ingredients can be expensive. It helps to have a general idea before using your ingredients. I would like to make healthier meals for my family, but I don’t always have a lot of the ingredients to be able to experiment and find out that was wrong for us. Also, I don’t have much $ to be spending on experimenting and finding out it wasn’t what we were looking for. I appreciate someone that is able and willing to experiment and offer more info about the recipes.

        • Joanne Countryman November 19, 2015, 6:36 am

          Wendy wrote my sentiments exactly to the T. That’s why I follow the bloggers and always read the comments at the bottom of a recipe. Organic fresh ingredients are expensive and I so appreciate someone who has pioneered and tested a recipe and stated their opinion or their notations after trying out a recipe!

  • Angelia November 24, 2014, 3:31 pm

    Thanks…from across the River in Vancouver….

  • Tessie November 24, 2014, 3:59 pm

    This looks great and easy, too! I’m going to try it for Thanksgiving. Thank you!

  • Yvonne November 24, 2014, 5:18 pm

    Can I use this for a pumpkin pie? I mean, can I pour pie mix into a raw shell and bake the crust along with the filling?

  • Sara November 24, 2014, 5:29 pm

    Is there any alternative to the eggs? I’m allergic! Can I use gelatin or flax egg?

    • Karey Collins December 18, 2014, 5:21 pm

      Did anyone find a egg replacement for this recipe yet? I normally use the egg replacer EnerG or chia seeds. Not sure how that would work on a pie crust though

      • m. September 7, 2015, 6:41 am

        apple sauce is a good replacement for eggs

  • Lovette Elkow November 24, 2014, 5:38 pm

    Canyou use this crust to cover a pie (Apple pie)

    • Diane December 7, 2014, 3:46 pm

      Yes, you can use this crust to cover an apple pie, I just made one yesterday. You must put the ball of dough onto parchment paper then pat out with your fingers to fit the pie dish. Tricky but possible, flip the flattened dough onto the top of your apple filling. You can still flute the edges. I kept foil over the entire pie and it browned up nicely and did not burn.

      • Mariana S. November 17, 2015, 10:50 am

        Ok, So I will make 2 crusts for an apple pie and cover it. If seems that this crust bakes so quickly, how do I make sure the apple pie filling will bake properly, and that it wont be soggy on the bottom? Thanks. Also, If you would like to share the pie recipe you made, I’d be very grateful :)

  • Ashley November 24, 2014, 8:45 pm

    My plans are to make this along with my pumpkin pie. What are your suggestions on a topping for the pie? I looked at every canister/container of whipped cream at the store and each had high fructose corn syrup which I refuse to let myself and my son consume. My husband is a different story, the man eats any and everything. I did buy some heavy whipping cream from my local organic market though.

    • Kristin November 25, 2014, 2:27 am

      Ashley why buy pre made whip cream you are already making the leap to something healthier by a coconut flour crust go to the dairy isle of you local market they will have a carton from 4oz to a pint of whipping cream. Freeze your bowl pour the whipping cream in the cold bowl and mix on high until stiff peaks form I add a tablespoon of organic maple syrup to sweeten mine but you can use any sweetener you like and you will have whipped cream with no high fructose corn syrup.

      • Charlie November 26, 2014, 3:56 pm

        Ashley, coconut cream whips beautifully to top pies. Either refrigerate full fat coconut milk, then scoop off the cream that rose to the top, or buy actual coconut cream and whip it up with a little vanilla and honey. Don’t over whip. My crew doesn’t know the difference. I buy Arroy-D coconut milk (which has a high cream percentage) or their actual coconut cream – both on amazon. I shy away from canned coconut milk and actually all canned foods bc of the chemicals lining the cans like BPA.

        • GK October 30, 2015, 10:37 am

          about whipping cream, where I live you need to be careful to look at your heavy whipping cream’s nutritional info, because I can buy Dairyland HWC with no carbs or sugar, but there is also Island Farms HWC which has 1 carb and 1 sugar per tbsp., so it really matters which one you buy especially if you are diabetic

      • marilyn patterson June 8, 2015, 10:11 pm

        I buy my coconut oil ,Kroger brand very cheap and I have a vitamix could I use unsweetened coconut flakes to make my own flour?

    • Angela November 27, 2014, 9:30 am

      Ashley, Ive seen recipes for a coconut milk whipped cream. Here is a link where I seen it What I would do a bit different though is If you get a can of coconut milk, put it in the fridge for a few hours so its real cold. Open the can and take out just the solids, use the liquid for something else, a smoothie or something. Put the solids in a chilled bowl and whip it like you would heavy cream with a touch of vanilla and a little sugar if you want it sweet. The best brand I found with a lot of solids and contains just two ingredients is Golden Star I buy at SuperWalmart for like 1.50 a can. I hope this helps.

  • Debbie November 25, 2014, 1:08 am

    I’m diabetic type 2 & can’t use honey

    • Richard December 2, 2014, 10:38 am

      I found this recipe over the thanksgiving holiday. I am also type 2. I just subed about 1/2 to 1 tsp. of Stevia Glycerite for the 3Tbl honey and it came out great.
      I used this crust to make some fruit tarts in some ramekins.
      I used the Stevia Glycerite mainly because I had some on hand and because it has a consistency closer to honey.
      In case you don’t know Stevia glycerite, is a solution made up of stevia dissolved in vegetable glycerine. The version I have is from the NOW brand.

    • Kathy November 26, 2015, 5:40 am

      I’ve read that the more you cut down on fats; i.e. oil, nut & seeds, avocado, and animal products, the less you have to worry about sugars (honey, etc.). I would try it and see how your blood sugar goes, even down to no extra (overt) fats, just the fats naturally occurring in fruits and vegetables, yes, even lettuce.

  • MEWires November 25, 2014, 8:05 am

    Will this roll out and carry to top an apple, cherry, or other covered pie? I have problems with gluten-free pie crusts never making it to cover a pie. It looks terrible, tastes good though.

    • The Coconut Mama November 25, 2014, 7:30 pm

      This dough doesn’t roll out so I don’t think it’ll work for what you’re looking for.

      • Richard December 2, 2014, 10:54 am

        Coconut Mama (et. al.),
        Found this recipe over the holiday and while experimenting with it I actually did roll it out with fair success…. However I have a marble rolling pin which I chilled before use and rolled onto wax paper instead of flour cloth (I did dust the paper with coconut flour before rolling). Granted I couldn’t pick it up like a regular flour dough crust, but i was able to transfer the crust to the pie using the wax paper and then using a long thin knife to aid in sliding the crust off the paper onto the pie. Your mileage may vary.

        Coconut Mama, Thx much for posting this recipe. I got a lot of mileage out of it this Thanksgiving (another thing to be thankful for :-) ).

  • Kim November 26, 2014, 5:14 am

    Can you make a top crust with this recipe too? Say for an apple pie?

    • kim November 26, 2014, 5:17 am

      Never mind saw the post above mine .that is a bummer, but may still do a crisp top with this bottom if you can bake it twice?

      • staci December 7, 2014, 1:08 pm

        Yes! you can bake it twice, she does in her pumpkin pie recipe. It comes out very sturdy, too, I’m trying it with quiche next. :)

  • kate November 26, 2014, 7:25 am

    Can you omit the honey from the recipe?
    Does the honey do anything to help hold the crust together?

    • ilena November 26, 2014, 9:20 pm

      I was wondering the same thing. Do you have to use to honey or can you omit it cause I cant have any source of sugar except stevia due to candida overgrowth

      • Richard December 2, 2014, 10:42 am

        See my reply to Debbie above about using Stevia.

  • Kathleen November 26, 2014, 10:18 am

    How did you flute the edges of your crust? My dough came out so soft (even adding 1/4 cup more of coconut flour and refridgerating for an hour) that I had to smear it into the pie dish with a spatula. Any ideas what went wrong?

  • carol November 26, 2014, 12:54 pm

    Thanks, i can’t wait to try this for my gluten free organic pumpkin pie!

  • pat November 26, 2014, 1:22 pm

    May I use this crust for an apple pie, put in the filling and bake all at once. Wanted to make a top crust too but sounds like not possible?
    Thank you

  • Juliana November 27, 2014, 9:52 am

    Trying it today on Thanksgiving! I love coconut and pumpkin pie, so I am excited to marry them together to see how they get along :)

  • Julie C November 27, 2014, 8:09 pm

    This was pretty good! I didn’t think a crust with purely coconut flour would be good. I baked for 7 minutes before putting in my pumpkin pie filling.

    • Lia December 24, 2014, 8:09 am

      Thanks Julie for letting us know your experience. I’m planning to do the same thing for Christmas Day.

  • Pam December 24, 2014, 2:10 pm

    Have you tried with “egg replacer” instead of real eggs?

  • Hannah January 8, 2015, 5:27 am

    I used this for quiche, and it’s wonderful! Tastes like hushpuppies.

  • Kathy Lynn January 13, 2015, 5:18 am

    I love your blog and the recipes but could we get the nutritional info? I am on LFHC diet and need to count carbs. Thanks so much.

    • Amanda November 16, 2015, 5:55 pm

      You can actually get nutritional information for any recipe you’d like, as long as you know the serving sizes and ingredients, through The account is free; you would just have to add the recipe to your recipe book by manually entering in the information. I hope this helps! :)

  • Debbie January 28, 2015, 1:08 am

    I needed a crust for a paleo pumpkin pie and this was perfect! Super easy to put together. So many recipes were made with almond flour and that is very expensive and hard to find in Australia. My pie is cooling now, can’t wait to try it :)

  • toni January 31, 2015, 6:06 pm

    Do you melt the coconut oil or butter? Or just room temp which is solid (oil)?

  • peter February 17, 2015, 1:19 am

    In Australia we love meat pies – because we are LCHF people have been making the pie crust with almond flour but it is so high in calories and carbs – can we use coconut flour instead.
    We roll our almond flour on plastic rap and then position it in the pie maker so could do similar with coconut flour we think

  • Kate February 25, 2015, 6:01 pm

    Tried this tonight for a chicken and spring veggie quiche. It held up nicely, but felt it was too sweet (Pretty strong coconut flavor and I didn’t add the honey!) for a savory pie. Would pair awesome with chocolate creme or key lime pies! We have an abundance of lemons, so I’m thinking a lemon meringue is in my future.

  • Brian Beers March 28, 2015, 2:32 pm

    Hi! Thanks for the pie crust recipe. I want to make a chicken pot pie and I’m wondering how you make the top crust? Do you have a complete pot pie recipe? Thanks again for your help – Brian

  • Maqueena April 21, 2015, 1:33 am

    Can I use allpurpose flour for this recipe?

  • jude April 26, 2015, 3:30 pm

    Suprisingly delicious! Made a strawberry pie with cream cheese spread over the crust…used maple syrup instead of honey or sugar. Scrumptious!

  • Beverly May 23, 2015, 9:33 pm

    How would you make a cheese cake using this?

  • Ginger May 24, 2015, 12:02 pm

    i used this pie crust recipe for a blueberry pie, the crust got extremely brown not burnt but looked like a chocolate pie crust what is the trick of baking fruit pies but not getting. Brown crust thanks

  • Maria July 8, 2015, 4:51 am

    I was beyond excited to find this grain free crust. I made it for a blueberry pie on 2 consecutive days using coconut oil instead of butter both times.

    After the prebake, the crust looked good but after the second bake of nearly an hour with the filling, the entire crust overbrowned. It looked burnt but did not taste that way. Actually, it tasted quite good and the crust was substantial enough to hold the filling.

    Both times I used a glass pie plate so this might have something to do with the burning. I tried once using a cookie sheet to hold the plate and once without. It made no difference. Also covering edges in foil made no difference either.

    I am going to try this next time with a tin plate to see if I can get a better result. Other thsn that, this crust is so easy to make and the dough comes together very well.

    • Tanya October 4, 2015, 12:43 pm

      Hi Maria,

      I had the same thing happen with a pumpkin pie..I too used glass didn’t think about that. Did you ever try with a tin pan? Mine def tasted burnt though…would love to know how it turned out in the tin pie pan…;)

    • Mark Buehner November 22, 2015, 12:05 pm

      Try covering the outside crust with foil for at least the second half of the second bake.

  • gitte July 21, 2015, 7:19 am

    Sounds so yummy, but do you know an eggless version of this?

  • Alissa July 24, 2015, 9:08 am

    I used this and it worked great for berry and cherry pies. I also tried it for a tomato pie and the taste was not compatible. I’m going to try to omit the honey for pies that aren’t dessert and see how it goes.

  • Kristen July 25, 2015, 8:11 pm

    I love this recipe! It’s a success every time I bake it, and it’s so versatile. I’ve used it for a crust on a cheesecake, baked it with fruit on top for a cobbler, and tonight I baked it and crumbled it on top of coconut milk ice cream. It was so delicious!!! The combo was almost like a vanilla sandwich cookie. It definitely appeased the vicious seeet tooth I had today!!

    • Tanya October 4, 2015, 12:40 pm

      Curious I just used this for a pumpkin pie and it totally burnt…:( So sad was super excited about this find! Any tips you could pass along??

      • Teri November 20, 2015, 8:09 am

        I would try cooking your pumpkin custard on the stove top until it is nearly set, then pour it into your pre-baked (and cooled) pie crust. Stick the assembled pie back in the oven for maybe 10-20 minutes until the custard is completely ready (it will jiggle just a little in the middle.)

  • Janice Strong August 5, 2015, 5:12 pm

    Where do you get cocoanut flour? I have a cousin that needs gluten free products.

    • Cynthia November 9, 2015, 6:17 am

      I purchased coconut flour from and I think I bought it once from Whole Foods Market. is a great source of all things coconut as well as many other healthful food options. They even have a concentrated coconut cream in a glass jar. It’s fabulous in fruit (especially grape) smoothies. If you try it remember to set the jar in boiling water for 20 minutes until it can be stirred together because coconut cream seperates and hardens.

  • Joyce September 7, 2015, 6:26 pm

    We love crust, but have had none for quiet awhile, being gf. Our whole family loved the taste, texture too…..cakey yummy! Like a fancy dessert crust…..

  • Rory September 9, 2015, 11:19 am

    I have my grandmother’s traditional southern recipe for cobbler. 1 cup flour, 1 cup sugar and one cup milk. How can I turn this recipe coconut friendly and still get a good chewy texture?

  • Danielle September 10, 2015, 5:40 am

    Have just attempted jam tarts with this recipe, I was surprised at how well the pastries help together after cooked! I did cremate them a bit tho, but I have an aga so need to pan in advance to adjust the temp! I will post a photo when I nail this properly haha! Also another tart recipe I saw, if you make them with a strawberry jam they are INSAINE with a marshmellow on the top <3

  • naadia October 1, 2015, 3:29 am

    Hello! Have you tried this crust without the honey? For a quiche…

    thanks! :)

    • Aubs November 25, 2015, 8:26 pm

      You could easily skip the honey. Even for pumpkin pie I just added a drizzle.

  • Tanya October 4, 2015, 12:37 pm

    I made this today with a pumpkin pie and it burnt…:( Any tips or ideas….made and followed to the T?? I think it would great with a no bake pie or one that takes less time to cook…

  • jan October 28, 2015, 8:45 pm

    can i make apple pie with this crust?

  • Becca November 9, 2015, 10:33 am

    Just made this for a sugar added, lowcarb cheesecake. I added chopped pecans to crust. Delicious!

  • Annie November 14, 2015, 8:22 pm

    do you happen to have something using coconut flour for vegan pie crust??

  • aubspl November 16, 2015, 4:24 pm


    Did anyone successfully substitute the eggs to make a vegan/egg free version?
    (would love to try this)


  • Tearshia November 16, 2015, 6:37 pm

    Just made this. While the flavor was good, my husband and I did not like the grainy texture.

  • Pat November 17, 2015, 3:39 am

    How long in advance can I bake this pie crust before filling?

  • Cathi November 19, 2015, 5:31 pm

    I can’t wait to try this , the pumpkin pie recipe & the sweet potato casserole. Ive been stressing looking for recipes that are easy & healthy. No more stress for me!! Thanks Coconut Mama! Happy Thanksgiving!!

  • Inebelle November 19, 2015, 9:46 pm

    No one has commented in response to the egg replacements. I assume it’s function is to bind so could you replace it with psyllium husk powder? And how much would you use? Or what else would you suggest as a replacement? Please include how much of the replacement item you would use to substitute 1 egg.

    Thank You :)

  • Sherri November 20, 2015, 7:55 am

    In the recipe you say to bake the crust. If I were to make a conventional pumpkin pie, I would not bake the crust first; it would be baked at the same time as the pumpkin mixture. Can that be done with your pie crust?

    • Aubs November 25, 2015, 8:24 pm

      I found pre baking for just a few min helped to firm it up a tad (like a store bought crust) before filling

  • Teri November 20, 2015, 8:15 am

    For those of you asking for apple pie suggestions, I recommend trying a tarte tatin. The apples get cooked on the stove top, and the crust is laid over the top before baking. You flip the whole thing over as it begins to cool. A bit of work, but worth it. I’m going to try this for Thanksgiving, with this pie crust recipe. I’ll let you know how it works out.

  • Maureen Hoffman November 22, 2015, 6:47 pm

    Can you use the coconut pie crust yo make pumpkin pie? Will it work ok to bake that long

  • Aubs November 25, 2015, 8:22 pm

    I made this pie tonight for thanksgiving tomorrow (I of course had to sample one before serving to family….) I figured I’d write this now for those trying to still decide on a recipe for tomorrow.

    I made it with the dairy-free pumpkin filling (similar to your recipe w a few changes) and I’m impressed with the results. I’m on a pretty extreme diet right now due to health problems and I don’t care that all I’m eating for thanksgiving dinner is mashed squash and carrots as long as I can have some kind of pumpkin pie. So thank you.

    My notes: I only put a drizzle of honey and it worked for me. I could see how putting more would make it even better tasting though (I always feel like I can kind of taste egg in coconut flour concoctions but I may just be overly sensitive). Although I used melted coconut oil, I didn’t think about my cold eggs and when I combined the two it solidified. Oops. My oven was preheating so I just set the bowl on top of the oven for a min.

    I pre baked my crust for about 5-6 min then let cool down before putting the pumpkin filling in.

    Also I did panic some because the crust got VERY dark even though I covered it with foil…. Didn’t really taste burnt though.

    Overall I’d give it a go! Thanks for the recipe, Happy thanksgiving!

  • Amanda December 24, 2015, 10:18 am

    Do I bake it prior to filling even if I am baking for a long period? I am making a pecan pie and need to bake for an hour. Thank you for everything you do and Merry Christmas

  • Cindi February 7, 2016, 11:08 am

    Has anyone tried freezing this crust and using it later? How did it work? Did you freeze it unbaked? Did you thaw before using or use it frozen?


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