This coconut flour pie crust is gluten and grain-free! You can use this recipe in place of a traditional crust in most pies.
Tis the season for pie making!
This coconut flour pie crust is made with coconut flour, coconut oil, salt, honey (optional ingredient), eggs and is free from other starches, dairy, and refined sweeteners. So if you or one of you’re loved ones need a grain-free or gluten-free option this holiday season, this is a wonderful recipe to try!
I’ve used it to make pumpkin pie, apple pie, quiche, and chicken pot pie. It’s incredibly versatile!
What I love most about this crust is that you don’t have to roll it out and chill the dough. It’s the easiest crust to make, and the ingredients come together fast, and the crust bakes up beautifully!
This coconut flour pie crust isn’t like traditional wheat crust. You spread the dough into a pie plate rather than roll it out with a rolling pin. It’s much easier to make than traditional pie crust!
You can use butter or coconut oil in this recipe, and if you’re using this crust for a savory dish, you may leave out the honey.
To make this crust low sugar, you may substitute swerve or stevia.
How To Make Pie Crust with Coconut Flour
Ingredients: You will need 1/2 cup of coconut oil (which you can make at home using this simple recipe) or butter, two eggs, 3/4 cup of sifted coconut flour (can also DIY coconut flour), one teaspoon of salt, and one to three tablespoons of honey.
In a medium bowl, beat butter, eggs, honey (if using), and salt with a fork. Then add coconut flour. Stir until dough holds together. Gather the dough into a ball, then pat it into a 9″ greased pie pan. Prick the dough with a fork.
Bake for 8-10 minutes or until lightly brown.
Tip: If you need to bake the coconut flour pie crust for a long time, I suggest covering the edges of the pastry with foil or a pie crust cover to prevent burning.
Coconut Flour Pie Crust FAQ
Yes, it does, and I recommend using eggs specifically, NOT an egg alternative. I’ve tested this recipe many times without eggs and it unfortunately doesn’t bake well without eggs.
Absolutely yes. Coconut flour is great for dough – it’s dense and adds a natural sweetness. Highly recommended for baking desserts in particular!
I suggest baking the crust for 5 minutes, with the rims covered to help the crust crisp prior to adding in the pumpkin pie or apple filling. Remove the partially cooked crust from the oven and pour the filling into the warm crust. Return to the oven and bake according to the pie directions. The rims of the crust may burn if baked too long, so I highly suggest covering them with foil.
The dough does freeze well but you will need to let it defrost in the fridge the night before using before you bake your pie.
Related Recipes:
- 30 Best Coconut Flour Recipes Simple And Delicious
- Gluten-Free Pumpkin Pie
- Keto Pumpkin Cheesecake Bars
- Coconut Cream Pie
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 pie crust 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup coconut oil or butter
- 2 eggs
- 1/4 teaspoon sea salt
- 3/4 cup coconut flour
- 1–3 tablespoons raw honey (optional)
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl beat butter, eggs, honey(if using) and salt together with a fork.
- Then add coconut flour. Stir until dough holds together. Let the dough sit for 2-3 minutes, or until the flour has absorbed the liquid ingredients.
- Gather the dough into a ball, then pat into a 9″ greased pie pan.
- Prick the dough with a fork.
- Bake for 8-10 minutes or until lightly brown. Let cool.
Notes
If you’re using this crust for a savory dish leave out the honey.
Nutritional data based on using one tablespoon of honey.
Nutrition Facts
- Serving Size: 1 Slice ( 8 Slices )
- Calories: 195
- Fat: 16g
- Carbohydrates: 9g ( 5.5g net carbs)
- Fiber: 3.75g
- Protein: 3.75g
Originally published on November 24th, 2014 and was updated on November 5th, 2021 with updated images and nutritional data.
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delicious recipe
★★★★★
I made 2 of these crusts, exactly following the instructions, for our pumpkin & pecan pies for Thanksgiving. Both crusts are charred black all the way through, all over. The fillings are perfect. I even shielded with foil. Very expensive ingredients for it to be inedible. I hope the fillings will still taste ok. Very disappointed. It’s hard always foregoing desserts due to food allergies.
★
I must have done something that others are not doing. The coconut oil cooked out of the crust and pooled on top. I had to pour it off before continuing with the pie. I made another coconut flour cake that had coconut oil in it and it all leaked out of the bottom of the cake pan. Any idea what the problem is? The first time the crust had been refrigerated for a while before putting in the hot oven.
★★★
Most of the recipes I see its best to allow product to stand for 5 to 10 mins at room temp bfore baking so the flour absorbs all the wet ingredients.
Also all ingredients to be a room temperature bfre mixing together.
Just made this crust this evening for a meat pie recipe, and it turned out really nicely! Since it was for a savory pie, I didn’t use the honey. Patted the dough into a 9-inch cast iron skillet, and baked it for about 10 minutes before putting in the meat mixture and some mashed cauliflower on top. Baked with the filling for another 20 minutes. The crust held together well when sliced and taken out of the skillet, and my husband who isn’t a big coconut flour fan gave it a thumbs up.
Next time I want to try it with a sweet pie.
★★★★
I made this the first time and used salted butter and followed the recipe exactly. Family thought it tasted salty. So this time, I used unsalted butter and omitted the 1/4 tsp of salt. Then i added 1 tsp of THM Super Sweet Blend. Turned out amazing. Just enough sweetness to two the coconut flavor, especiallyif making a fruit or cream pie. Family loves it.
★★★★★
I will have to try this recipe! I have a dairy free crustless pumpkin pie recipe. I wonder how that recipe would work in this crust?! I think i’ll have to try it!
Arianne,
Please share with me your pumpkin pie recipe. I make pumpkin pies every year at Thanksgiving for my family. I now have to cook gluten-free. I need a tasty, reliable substitute.
Thank you.
sandra_mccurry@yahoo.com
Has anyone tried this with a chia or flax egg in place of the regular egg?
No but I wonder if the flax eggs work. My daughter in law is allergic to eggs too. Allergic to soy, butter, dairy, eggs, and wheat and almond. Please let me know
Making an apple pie. Do I need to bake the crust first or can I bake the crust with the apple filling in?
I made this for a familyThanksgiving dinner & it got a thumbs down from everyone. I wish I would’ve read the comments before making it. The texture is cake-like and tough, just like the others who commented. I’m definitely deleting this from my Pinterest. I also see that the ability to rate this recipe using stars is not available. How convenient given that there are so many negative comments.
There are SO many comments on this post, it MUST be worth it! I couldn’t seem to find the nutritional values anywhere, though. I need carb, fats, protein counts.
Thanks!
I made this for a family breakfast with a quiche, so I didn’t add any sweetener. It was very easy to make and work with, I made it in five minutes. Don’t try to roll it, just smush it into the pan. I froze it overnight and then baked it for ten minutes before adding the filling. It came out as I would expect, although it was definitely more crumbly than flaky while eating. It wasn’t crummy, but crumbly. Rather moist for a pie crust too. However, it tasted like eggs and coconut. Not really what I’m looking for in a pie crust. Because I used it in a quiche that wasn’t too bad though, but I wouldn’t recommend it for anything other than a quiche. Some of my family liked it (they don’t diet in any way) but I honesty didn’t. It tasted too much like scrambled eggs.
I had this happen with a bread once because I had the oil too warm and it cooked the eggs, so I had the scrambled eggs taste. Maybe that is what happened. Hope that helps!
Hi! I was wondering if this could be used to dollop on top of filling as a cobbler. I like to scoop into bowls and not worry about the pie holding its shape.
Please can i use this recipe for a meatpie. And if yes what do you have to do differently
Yes! Just leave out the honey and partially bake the crust before adding in the filling.
meat pie has two crusts though, top and bottom.
As a diabetic, I love that you use Raw Honey (something I make room for in my diet because of all the benefits of raw honey), but I love that you follow up with other diabetics with good tips. I never seem to need to ask a question because it is already answered by you to those already asking it!
Many of the recipes look great, but cooking for a diabetic and could really use the sugar/carb/calorie breakdown still struggling to calculate this on recipes !
I’ve just made this pastry to make mini quiches and the pastry worked out perfectly…I’m so happy! Thank you!
★★★★★
I am diabetic and not supposed to have honey. Do you have an idea for a substitution for the honey used in the piecrust recipe? Is anything else possible?
Hi Melody, you can leave it out completely if you like. If you want the crust a little sweet, you can add a few drops of stevia to the dough.
2I am a diabetic and if you don’t mind its artificial Walmart sells sugar free honey. I find it very tasty for imitation. My dad loves it in tea. I haven’t tried baking with it but I am going to try it.
I think this might be the secret. Mine came out great. I always fluff my coconut flour before measuring then spoon it in the cup being careful not to pack it in the cup. Coconut flour is tricky to work with.
★★★★★
Thank you! That’s a very good tip. 🙂 I remember my Home Ec teacher telling us how important measuring carefully is when using regular flour and the importance of sifting flour way back in the 1970’s.
What can I sub for the raw honey?
Sugar, maple syrup or just leave it out.
I use sugar free maple syrup as a sweet liquid in a lot of my recipes.
Cooked the crust before pouring my pumpkin pie liquid into pie pan. The crust was covered but still burnt terribly. Suggestion
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.
but she did cover it? I’m curious too as I want to make pumpkin pie with this.
I made this crust twice. The first time it came out great, just like regular crust. We all loved it. I made it again and I could not work with the crust like the picture shows. In the picture the crust is pinched and full like regular crust. I made pumpkin pie both times. It has to be that I did something different the second time. Please if this recipe worked for you and it looks like the picture please be specific to what you may have done. Maybe I used my food processor one time and stirred it the other time. I may have used butter one time and coconut oil the second. I’m giving it 5 stars because I know it works because it already worked for me. Any info will be appreciated. I want to make it again but would like the feedback first. Thanks!
★★★★★
Hi Coconut Mama,
I was wondering if the unbaked pie crusts
could successfully be frozen short term??
Thx,
Didn’t turn out at all, just crumbled. Added coconut milk to make it semi-workable, but wouldn’t recommend this crust. I’m used to gluten free flours/crusts and understand they need to be patted in but this was just impossible to work with. 0 stars.
★
I’m sorry this recipe didn’t turn out for you, E! It’s be wonderful every tie we’ve made it.
Have you ever tried freezing it and using it later?
Thanks
Hi! I have been using this crust for a while now and I love it. I made a mistake and made the crust too thick. To my surprise, it had a cake like taste and texture, but flat. Because I made it in a square pan, I cut it into squares, put icing in-between and on top, and it was like I was eating a slice of a square cake! When I make this again, Ill add a little more butter and more vanilla. So easy and so good! Thank you!!!
★★★★★
What are cups in grams or ounces
★★★★★
I really need a pastry for lumpia (fried spring rolls). Do you think this would work? I’ve looked all over the internet, but nobody seems to have wrappers that would work as spring rolls that are paleo and starch free. Only pie crusts. If I flattened it out really super thin, put in some filling, rolled it up and baked/fried it, do you think it would work? If not, are there any recipes for paleo and starch free spring rolls?
I think my tortillas would work better if you’re needing to fry them. Here’s the recipe for them: https://thecoconutmama.com/coconut-flour-tortillas/
Didn’t turn out at all, unfortunately. Followed the recipe exactly but the dough got dry and just fell apart.
GF pie crusts are impossible.
I was skeptical to begin with because I wanted to make a savoury pie and I didn’t really want my dough tasting like coconut for that… but turns out it doesn’t matter anyway as the dough won’t form properly.
Hi I’m just wondering the macros for this recipe.
Hi just a question. When making the coconut flour crust and using it to make a quiche, do you still precook the crust before you add the liquid part of the quiche? Thanks
Yes, at least partially cook it before making the quiche.
How do you think this crust would do for a quiche?
Yep! I’ve used it many times.
I am not clear with the directions – does the coconut oil or butter need to be melted before mixing or room temperature?
Followed the recipe exactly. Trying to form this crust into small tarts at my cafe but the dough is so dry and flakey it just crumbles apart when i try to shape it. As a ball it feels very moist and workable but as soon as i try to shape it, it completely falls apart and wont hold. Any suggestions?
★
Just made the Coconut flour crust and it’s pretty hard to work with. Crumbled a lot, so I had to mash and form it in the pie pan by hand. Now I’m wondering how am I going to fill in the pie pan with the Apples with out it coming apart and covering the top. This is Frustrating.
Makes this as a cheese cake crust and it was fabulous
★★★★★
I made this tonight SCORE ❤
My hubby is pre-diabetic and this is perfect to itch his sweet tooth with a sugar free pudding pie
★★★★★
Yay!! 😀
Hi, I love your website, well done.
This morning I baked a quiche using this recipe, without the honey and using melted butter.
The pastry dough was was so dry, even after adding water it was impossible to roll out. I improvised and merely patted it into the baking dish by hand, not ideal but I got a quiche out of it.
Is there something I am missing here? Does the honey add something to the elasticity or dough-ness of the mix? I can’t bear the taste of honey and am trying to be sugar free as much as possible.
Is there a substitute I can use? Or do you have a tip that might help out here?
★★★★
If you read the recipe, it says to pat it into your pie dish. I’ve done it several times-always works great.
★★★★★
If you use clover honey it has a real mild taste. I can’t put it in tea and doesn’t change the flavour.
I just used this recipe to make butter tarts and they are great. I had to put flour on my fingertips to press the dough into the tins. I got 16 tarts from this recipe. The crust is soft do you can’t eat it without your hand underneath but it is nice and flaky.
★★★★★
Can this crust be baked a few days ahead of time, refrigerated, then filled?
For people who are not use to this type of flour I think you need to tell them it will be a more wet dough and you are not suppose to knead it. I know its not in the instructions but for people like me who have been making crust from scratch I am new to the coconut flour/oil/products so all of this is new to me. Being that I am trying to treat it as if it was white flour. so far this recipe seems good. I have to weight to see how my pie comes out of the over but so far so good.
★★★★
This pie crust is amazing! I used it for both a low(er) carb pumpkin and apple pie. It held up beautifully for both pies! I used pure maple syrup instead of honey, and used apple butter and maple syrup for the apple pie crust. I’m amazed and so thankful for you posting this! Thank you!
★★★★★
Would you know how many carbs are in this pie crust?
I didn’t put salt in it so the stats are not for the exact recipe but on my fitness pal the carbs for 8 slices of the pie shell which is what I consider a serving is 10.
Coconut Pie Crust
Number of servings
Serves
8
people
Ingredients Calories Carbs Fat Protein Sodium Sugar
Louana – 100% Pure Coconut Oil, 8 ounce 2,106 0 227 0 0 0 Raw Organic Coconut Flour, 0.75 cup(s) 372 48 9 12 180 6 Egg, 2 large 143 1 10 13 142 0 Clover Honey, 1.5 ounce 121 34 0 0 0 32 Total: 2,742 83 246 25 322 38 Per Serving: 343 10 31 3 40 5
If you put sea salt just add an additional 591 g of sodium.
I hope this helps
If you count the carbs the flour is 18 net carbs, the sweetener (if you don’t use honey or maple syrup, but use Swerve or Splenda) is 0.
so.. 18/8 = 2.25 net carbs per slice
Sometimes I’ll use sugar free maple syrup (2 carbs for 1/8 cup which is 2 tblspn) so the new math is 20/8 = 2.5 net carbs per slice.
🙂
Brad, I don’t understand the net carb calculation. 3/4 cups of coconut flour is approximately 100 g which is equal to 65 carbohydrates. Divided by 8 servings is 8.125 for the flour. That’s pretty low and ok for my diabetic spouse. However, how do you calculate the net carbs?
The recipe calls for just 4 oz. coconut oil, so that’s 1,100 less calories.
★★★★★
Hi I am a type two Diabetic and was wanting to cut carbs fore this Thanksgiving. Do you think your crust recipe would be good for a Black berry and Peach Pie sweetened with stevia?
Hello, I wanted to know if this crust would hold up (be strong enough) for a crust for the top of an apple pie.
I imagine I would have to double the recipe for a casserole size dish?
Thank you in advance!
This seems so easy, I really hope it works for me, I plan to use this recipe for Thanksgiving.
Can you make the coconut flour pie crust and baked them and then freeze them to use at a later date?
★★★★★
This recipe is great but the dough is so sticky when handling. Did anyone else notice that? I’d like to put this in a mini pie tin but it’s seems like it would be impossible to finesse that. Does anyone have any suggestions? Great recipe over all though.
★★★★★
Hi there, i know coconut flour usually seems to always need eggs, but since we have an egg allergy in family is there any way to make this crust egg-free? It doesn’t even need to hold up perfectly well or be not-crumbly, as long as it can still serve it’s purpose as a crust to hold the ingredients i’ll be happy. (dairy, wheat, nuts are not options for me) 🙂
Tnx in advance if you can be of any help!
We have chicken egg allergies, but have always used duck or quail eggs as substitutes. As duck eggs are bigger and quail eggs smaller, you’ll have to adjust for quantity.
Have you tried flax eggs? They work well, since I too have a egg allergy, I’ve used them in baking before. You just need 1 Tbsp flaxseed meal and 2.5 Tbsp water. Hope this helps!
The BEST!! I used this crust for a sugar free chocolate cream pie. The chocolate and coconut together were delicious! Thank you!
★★★★★
I really wanted to like this recipe. I followed the instructions carefully and I’m fairly well-versed at baking with “alternative” flours like coconut flour. I made 2 crusts for a pumpkin and pecan pie. Neither turned out well at all. They became soggy at the bottom and burned on the edges. Yikes! Perhaps they would work best with a no-bake pie.
★★
It works better if you bake the crust first, then put your pie filling in and cover the edges with foil to avoid burning.
Will this dough work for a pie with filling that needs to be baked? eg fruit pies
This pie crust is the bomb diggity!!!!!! I followed the recipe exactly. I let it cool off added my pumpkin pie mix put it back in the even. My pie can out great with this crust. The crust didn’t crumble at all. It was very moist and soft.
★★★★★
Love this recipe! Very easy to work with.
★★★★★
do you have any suggestions on what to use instead of the eggs to bind this? my daughter is nursing and the baby has had an allergic reaction to eggs so she has cut those out of her diet as well…we were thinking possibly “flax egg” or a “chia egg” but wondered if you might know of something else to try…thanks so much for this recipe. maybe once they get past this she can give this one a try. looks beautiful!
Thank you so much for this easy useful recipe! The dough comes together very softly, I squished it into a ceramic pie dish (8 inches ish) and baked it in a hot oven for 9 minutes. Then filled it with a mush I’d made of blackberries and apples and sugar and a bit of jelly powder. I baked it again for 15 minutes and it was really lovely. No starch, hooray!! I think it will make a wonderful apple tart, pushing the raw apple slices into the pastry a bit, sprinkle with sugar…..I’ll let you know if it’s good.
★★★★★
I think Teri ‘s tart sounds even better. I wonder did it work?
Fell apart in the baking pan and turned into a boiling mess. Still somewhat salvageable but looks nothing like the picture. More coconut flour is needed, probably about double the amount it calls for in the recipe.
★★
do you always prebake? I am making quiche and would not usually prebake the crust.
I made a coconut pie for a big party.The crust I made ruined the taste of the coconut pie. I am anxious to try your recipe. Thank u.
Instead of making a two crust fruit pie just make a crumble topping. It would go good on blueberry, apple, peach, cherry just about any. I haven’t tried this yet. I just found out I have to be gluten free so all this is new. This looks like a fantastic recipe. My daughter loves pie. So this will be great! I will just use the coconut flour in the crumble topping…I love your site it has been quite helpful!
★★★★★
So thankful to find this recipe for crust. I am older but just starting this new way of baking that is gluten free. Thanks
★★★★★
Oh I just found the pot pie recipe with no top crust. The top crust is what I have been pining for. All brown and flaky … oh well. At least I enjoy this pie crust very much.
Make a second pie crust, using the pie pan, to cut a round piece large enough to cover the pie. Bake it by itself or on a baking sheet along with the pie. Place the backed pie top on top of the pie when you are ready to serve it.
This is without a doubt the BEST crust recipe I’ve ever used. I cannot recommend it enough! It was so crumbly and moist; I would never believe it was mostly coconut flour. When browned fully, it stands up really well to pudding filling, and I’ll be interested to see how it holds up to fruit filling.
I also sometimes replace half the coconut oil with butter, and the consistency is still just as amazing.
★★★★★
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?
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
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!
★★★★★
Can you use the coconut pie crust yo make pumpkin pie? Will it work ok to bake that long
I made this pie crust with melted grass fed butter and 1/4 cup powdered xylitol sweetener. I cooked for 6 minutes at 350 degrees. I then made pumpkin pie fillin from the back of the can of Libby’s pumpkin and used 1 cup coconut milk, and about 1/2 cup powdered xylitol. I poured it in the precook end pie crust and baked at 350 for 40 minutes and it came out great. It was better the next day after sitting in the fridge overnight. I also used this recipe with my adjustments and added 2 teaspoons vanilla extract and pushed into a cake pan 9 x 13, and then made a recipe for lemon bars but subbed xylitol for the sugar in the lemon bars and gluten free flour for the little bit of flour in the filling of the lemon bars. They came out fantastic and super low on the glycemic scale. Just let be this crust recipe. Thanks so much.
Auto correct on my iPad makes up the strangest sentences! It should have said I JUST LOVE THE PIE CRUST RECIPE,
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.
How did the tart work out?
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?
I found pre baking for just a few min helped to firm it up a tad (like a store bought crust) before filling
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 🙂
Banana is a great egg replacement. 1/4 c mashed banana=1 egg
It is for GF, but not if your doing low carb. Bananas are high sugar/carb. 😉
I wouldn’t use psyllium husk powder as it’s so drying. Vegans use flax seed to replace eggs. Do a search for flax seed egg replacement for instructions.
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!!
How long in advance can I bake this pie crust before filling?
Just made this. While the flavor was good, my husband and I did not like the grainy texture.
Hi,
Did anyone successfully substitute the eggs to make a vegan/egg free version?
(would love to try this)
Thanks!
do you happen to have something using coconut flour for vegan pie crust??
Just made this for a sugar added, lowcarb cheesecake. I added chopped pecans to crust. Delicious!
can i make apple pie with this crust?
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…
Hello! Have you tried this crust without the honey? For a quiche…
thanks! 🙂
You could easily skip the honey. Even for pumpkin pie I just added a drizzle.
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
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?
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…..
Where do you get cocoanut flour? I have a cousin that needs gluten free products.
I purchased coconut flour from mercola.com and I think I bought it once from Whole Foods Market. Tropicaltraditions.com 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.
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!!
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??
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.)
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.
Sounds so yummy, but do you know an eggless version of this?
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.
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…;)
Try covering the outside crust with foil for at least the second half of the second bake.
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
How would you make a cheese cake using this?
Suprisingly delicious! Made a strawberry pie with cream cheese spread over the crust…used maple syrup instead of honey or sugar. Scrumptious!
Can I use allpurpose flour for this recipe?
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
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.
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
Do you melt the coconut oil or butter? Or just room temp which is solid (oil)?
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 🙂
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.
You can actually get nutritional information for any recipe you’d like, as long as you know the serving sizes and ingredients, through Sparkpeople.com. 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! 🙂
I used this for quiche, and it’s wonderful! Tastes like hushpuppies.
Have you tried with “egg replacer” instead of real eggs?
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.
Thanks Julie for letting us know your experience. I’m planning to do the same thing for Christmas Day.
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 🙂
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
Thanks, i can’t wait to try this for my gluten free organic pumpkin pie!
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?
Can you omit the honey from the recipe?
Does the honey do anything to help hold the crust together?
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
See my reply to Debbie above about using Stevia.
Can you make a top crust with this recipe too? Say for an apple pie?
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?
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. 🙂
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.
This dough doesn’t roll out so I don’t think it’ll work for what you’re looking for.
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 🙂 ).
I’m diabetic type 2 & can’t use honey
Debbie,
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.
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.
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.
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.
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.
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
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?
Ashley, Ive seen recipes for a coconut milk whipped cream. Here is a link where I seen it https://www.youtube.com/watch?v=xjpN9cjtG7w 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.
Canyou use this crust to cover a pie (Apple pie)
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.
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 🙂
Is there any alternative to the eggs? I’m allergic! Can I use gelatin or flax egg?
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
apple sauce is a good replacement for eggs
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?
Yes this works with pumpkin pie. This is my recipe: https://thecoconutmama.com/healthy-gluten-free-pumpkin-pie/
I would prebake the crust to get the bottom baked. It may turn out mushy if you don’t.
We have used this crust with a pumpkin pie. We did not pre bake the crust. It turned out great!
This looks great and easy, too! I’m going to try it for Thanksgiving. Thank you!
Thanks…from across the River in Vancouver….
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!
It’s a softer crust with a sweet coconut flavor. Must be a coconut lover to enjoy this! 🙂
why oh y do you not experiment and see, for your self.
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.
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!
yum! Thanks, gonna try this for my gluten free grandson.
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?
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!