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Coconut Pie Crust (SCD)

Absolutely Awesome easy to make pie crust for all SCD legal pies.

4.34 from 3 votes

Coconut Pie Crust (SCD)

This can be used to make cheesecake, quiche, chicken pot pie, coconut cream pie and pumpkin pie. Just any ole pie that needs a crust!!
Prep Time10 minutes
Active Time10 minutes
cooling30 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Bavarian, French
Keyword: coconut, crust, pie, SCD
Yield: 12 slices
Calories: 125kcal
Author: Chef Verde


  • ¾ c coconut flour Fine
  • ½ c coconut oil Butter (UNSALTED) alternative, use 112 g Melted. I use Irish grass fed butter
  • 2 egg Large. Preferably Local & Pastured
  • ¼ tsp sea salt
  • 1 tbsp honey Raw. Omit for non-sweet pie, But may need to up the butter or oil.


  • Preheat oven to 400 F. I use Convection Oven which converts to 375F
  • Use a small bowl and beat oil (butter), eggs, honey and salt together with a fork.
  • Add coconut flour. Stir until dough holds together.
  • Make dough into a ball, then press into a 9″ pie tin. And make it pretty!
  • Prick the dough with a fork. Don't forget this!!!
    coconut pie crust
  • Bake for 9-10 minutes or until lightly brown. Let cool


 Measures: 1/2 c = 8 tbsp = 24 tsp. 1/3 c = 5 1/3 tbsp = 16 tsp >))
Adapted and converted to SCD Legal from Coconut Mama's Cookbook
Her notes;
"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 the pie recipe
you’re using calls for a longer bake time, then I would suggest covering the edges of the
pie with foil or a pie crust cover to prevent burning."


Calories: 125kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 74mg | Potassium: 10mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Calcium: 4mg | Iron: 0.3mg