Coconut Pie Crust

When planning my Pumpkin Pie Recipe I came across many different types of crusts but this one sparked my interest. I use coconut for just about everything so I knew this one would be a winner. If you like coconut, keep reading! :)

Pressing the crust into the pan was just so satisfying and I have no idea why. Maybe it was the texture beneath my fingers or maybe it's because it made me feel like Snow White... 

Here's what the crust looks like in action as a Pumpkin Pie. Try it yourself with the recipe below! :)

Ingredients

•1/2cup Coconut Oil, melted
•2 Eggs
•1/4tsp Sea Salt
•3/4cup Coconut Flour
•3Tbsp Raw Honey

Directions

1.) Preheat oven to 400°F. In a medium bowl beat oil, eggs, honey, and salt.
2.) Add coconut flour and stir until a dough forms.
3.) Shape the dough into a ball and press into a 9" pie pan greased with coconut oil.
4.) Prick the dough with a fork.
5.) Bake for 8-10mins or until lightly brown. Let cool. Use crust immediately or wrap in foil, place in freezer-safe container, and store in freezer for up to 1 month. Enjoy! :)

Yield: 1 coconut pie crust

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Photography by: Athena Parnell & Elizabeth Parsons