This coconut pie crust recipe is soooo easy; it looks amazing when served and tastes amazing, too. It has only two ingredients (magical words, right?).
As we prepare for sweet family times of roasted turkey at Thanksgiving around the dinner table, I decided to think ahead about the pies I might want to make. To make a very pretty pie and to save some time for myself as well, I decided to do several pies this year with a coconut pie crust.
This low carb (ketogenic), gluten-free crust will be helpful for family and friends watching ingredients, as well.
It is a perfect crust for:
- coconut cream
- old-fashioned creme
- banana creme
- lemon icebox
- key lime
Only Two Ingredients for the Crust:
- 10-12 oz. shredded, UN-sweetened coconut will make one very thick and fluffy crust, as shown above. Just 8 oz. will make a thinner, normal crust suitable for coconut banana cream pie or snowballs (aka crack balls). Whole Foods-type supermarkets carry Let’s Do Organic and other brands. One 8 oz. bag holds 2 2/3 cups.
- 4-6 TBSP. butter (preferably organic), softened
Directions for the Perfect Coconut Pie Crust
1.) Preheat the oven to 350°F.
2.) Melt the butter on low in a small saucepan. In a medium-sized bowl, thoroughly mix the shredded coconut with the melted butter.
3.) Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. No need to grease the pie plate.
4.) Place a foil ring over the edges to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Use your timer and set it for a couple of minutes less than you think you’ll need to brown. Keep an eye out from that point on and you can produce the perfectly browned, golden edge!
Voila! What a lovely golden brown crust that holds together under your filling! So easy!
What is your favorite pie?
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