Sometimes you want a big hit of coconut in your pie. That’s when I whip up this baby. It couldn’t be easier. Seriously. There are two ingredients.
This crust pairs well with the following fillings:
Coconut Cream
Banana Cream
Chocolate Cream
Cereal Milk Cream
Lemon
Key Lime
Peanut Butter
etc
| Prep Time | 10 minutes |
| Cook Time | 1/2 hour |
| Servings | 8-10 servings |
Ingredients
- 1 12 oz bag unsweetened flaked coconut
- 1/4 lb softened butter used salty butter if you like that sweet-salty thing
Ingredients
| |
Instructions
- Set an oven rack in the lower third of the oven. Preheat oven to 350 degrees.
- Put the coconut in a bowl. Add the butter. Knead the ingredients together until they are an homogenous mass
- Pat the coconut-butter mixture into the pie pan like you would a crumb crust. If you press down hard you will get a more candy-like crust. If you lightly tap it in the crust will be more chewy-fluffy.
- Bake crust for 10 to 15 minutes or more if you like a very toasty coconut flavor. Basically you can let your eyes and your nose guide you. The deeper the color, the crispier the crust. The lighter the color, the chewier it will be. As always, if the edges are browning too fast pull the crust out of the oven and wrap the edges with aluminum foil then pop it back into the oven.
- That's it! Crazy easy, right?
Recipe Notes
Powered by WP Ultimate Recipe
Perfect for Passover! shalom…
It is! Also when you want a lighter “holder” for filling.
Easy to make and holds together well. Great crust for key lime pie!
Hi Allison,
I’m so happy it worked for you. A game changer for so many pies.
Evan
This crust looks perfect!! But, can I prebake the crust then bake an old fashioned custard pie filling in it?
Absolutely!
I would love to try this recipe but I don’t understand the quantity… how much is in grams? Thank you for helping,
Hi Maurizia. I’m sorry for any confusion. It’s 340 gms.
Pie crust can’t get any easier than this! I’m making a chocolate pudding pie for Pi Day and decided to try your recipe. Open a bag of shredded coconut, dump it into my KitchenAid stand mixer bowl, open a stick of room temperature butter, throw it on top of the coconut, turn on the mixer with the flat paddle, and mix on low for 2 or 3 minutes. Beautifully brown and crispy around the top edges. Can’t wait to have the pie for dessert!
I’m so happy you tried the coconut crust. Yep! It’s almost cheating. I love that you’re pairing it with chocolate.
My husband just found out he is pre-diabetic. I was searching for a low carb pie crust recipe and found this. I’m so excited to try it tonight! My husband will be happy to have a low carb pie! .
I’m in the same boat so I’m happy I can help him still enjoy. It’s really a lovely, easy way to make a crust.
Pingback: Chilled, No-Bake Rocky Road Pie - Kitchen Kat
I want to use this as my crust for my strawberry cheesecake. Will this work since cheesecake stays in the oven longer.
Yes!
do you think this would work as a nut-free low-carb option for pumpkin cheesecake? I usually use a pecan crust, but someone is coming this year with a nut allergy, but also a pre-diabetic. The cheesecake will be sweetened with monkfruit.
Absolutely! It’s wonderful. If you lightly cook it the coconut flavor predominates, but if you allow it to get more golden the nutty flavors inherent in the coconut come forward.
Question. What would happen if one used sweeten coconut flakes rather then unsweetened? And, of course, thank you.
Well, it would be sweeter which you may prefer. I would take care with baking times as the additional sugar that in the flakes themselves may cause browsing to occur more quickly. If you do it please let me know how it went.
Would you need to pre bake the crust if making a cheesecake ( in a spring form pan ) ?
It depends on the texture you want. If you don’t mind a bit of that coconut sponginess then don’t pre-bake. How thick you make the crust will matter too. You might want to make a small tester first.