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Gluten Free Coconut Pie Crust Recipe photo
Gluten Free Coconut Pie Crust
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 180 ºC (350 ºF), grease 9" pie pan with coconut oil.

Place butter and honey into a small saucepan and melt over low heat on stovetop.

Mix in eggs until well incorporated. Add dry ingredients. Mix until batter becomes thick.

Tip batter onto pie pan (it should all come out together). Using back of spoon, press batter out, maintaining an even layer. Prick bottom with a fork.

Bake for 9 minutes. Pie should be dry and a golden colour - you may be able to see edges are a dark brown. If needed, place back in oven a minute at a time, until dry.

Let cool for 10 minutes. Add filling and toppings.

Pie crust is ok to cook for another 15 – 20 minutes. 

Jasmine from Wellington, NZ just won $50 for this recipe and photo! Submit yours here.

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This is a nice light pie crust. Made a lovely apple pie base with meringue top. Would also be perfect for lemon meringue pie or individual tartlets.
# Posted By Lois | 7/14/14 2:46 PM
Will this recipe work for a top-crust as well? Or is it not malleable enough to form then sit on top?
# Posted By Andee | 7/14/14 4:22 PM
Hi Andee, the batter is quite soft and moist so unfortunately it's not malleable enough to mold, you could try placing on top bits at a time in the mold/shape you want, but no guarantees it will hold - have a go and let us know!
# Posted By Jasmine | 7/18/14 3:02 AM

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