Need a quick, easy pie crust? Try this super quick gluten free coconut pie crust. I love using this pie crust for my eggnog pumpkin pie, and it will rock a chocolate filling like no other. You can also make it dairy free, if you need to, by switching out the butter in the recipe for coconut oil. In fact, you can make the crust with just coconut flakes and coconut oil if you prefer. I love the addition of the spices and a touch of maple syrup.
Mix all your ingredients together, and simply press the coconut mixture into your pie pan. I used my fingers. Then bake the coconut pie crust at 350 for 7 to 10 minutes until the edges start to brown. That’s it! Now you can add your favorite pie filling.
- 1½ cups flake coconut
- ¼ cup butter melted
- ¼ cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
- Mix all ingredients together
- Press into pie pan
- Bake at 350 for 7 to 10 minutes until edges are slightly brown
- Fill with favorite pie filling
You can make this recipe with just coconut oil or butter and coconut flakes just increase oil or butter to ½ cup.