Coconut Pie Crust | Grain free pie crust

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Vanilla bean paste

• Baking & Spices

  • 1/2 cup Almond meal flour
  • 1 tbsp Natvia natural sweetener

• Oils & Vinegars

  • 1/4 cup Coconut oil, Virgin Organic

• Nuts & Seeds

  • 2 cup Coconut, unsweetened

Found on sweetashoney.co.nz

Description

Ingredients

• 2 cup unsweetened shredded coconut
• 1/2 cup Almond Meal Flour,
• 1/4 cup Virgin Organic Coconut Oil, melted
• 2 eggs, size 6
• 2 tbsp Coconut Flour.
• 1 tbsp Natvia Natural Sweetener
• 1 tbsp Vanilla Bean Paste

Directions

• Pour all the ingredient into a food processor.
• Blend until a crumble is forming.
• With your hands gather the crumble to form a ball of dough.
• It will stick and hold perfectly together.
• Place the dough ball between plastic wraps.
• Press with your hand and then start rolling until thin about 0.5 cm thickness.
• Transfer onto a 26 cm pie mould greased with butter or coconut oil.
• Prebake at 170 C for 20-30minutes or until golden brown.
• If you are using a filling that need to be bake like pumpkin filling, add it in the pre baked crust and return to the oven until filling is set.
• If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
• Always unmold carefully after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.
• Perfect to make a pumpkin pie, apple pie or any other sweet pie.

Nutrition