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

Active Time10

cooling30

Total Time20

Course: Breakfast, Dessert, Dinner, Lunch, Main Course, Side Dish

Cuisine: American, Bavarian, French

Keyword: coconut, crust, pie, SCD

Yield: slices

Calories: 125kcal

Author: Chef Verde

Materials

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.

US Customary - Metric

Instructions

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!!!
Bake for 9-10 minutes or until lightly brown. Let cool

Notes

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."

Nutrition