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This coconut flour pie crust is an easy keto pie crust made of 4 ingredients. Plus, this coconut flour shortbread crust is dairy-free and therefore a paleo pie crust too delicious for either a sugar free pie crust recipe or a savory pie.

Coconut flour pie crust - an easy 4 ingredients low carb, keto and paleo shrotbread crust perfect for pumpkin pie or quiche.

What is a coconut flour pie crust?

A coconut flour pie crust is a grain free pie crust made with coconut flour and only 4 simple ingredients. Coconut flour is a very low carb gluten free flour with only 6 g net carbs per 1/4 cup. Therefore, this is the best flour to create keto pie crust.

How to make your keto pie crust ?

You can prepare your coconut flour pie crust either in a food processor or in asimple mixing bowl. Both method works very well and create a pie crust in less than 15 minutes. As this recipe use beaten eggs it is primordial to all ingredients at room temperature. In fact, cold eggs create lumps when in contact with coconut flour and a too hot melted coconut oil (or butter) will cook your eggs when it comes in contact. Another great thing about this coconut flour pie crust, you can store the dough in the fridge for 24 hour to make-ahead any pie.  Isn’t that easy and simple ?

Coconut flour pie crust - an easy 4 ingredients low carb, keto and paleo shrotbread crust perfect for pumpkin pie or quiche.

An easy 4 ingredient paleo pie crust

This is an easy 4 ingredients keto recipe and all you need to make this delicious easy keto pie crust with coconut flour are :

  • Coconut Flour – always use fresh coconut flour with no lumps. Any lumps means that your coconut flour has soaked some air moisture.
  • Coconut oil – if you don’t like the flavor of coconut oil you can also use refined coconut oil, it has no flavor. Otherwise, use grass-feed butter or ghee.
  • Eggs – you must use large eggs at room temperature in this recipe for success, don’t replace by flaxeggs or the crust gets very soft and won’t crisp.
  • Salt or sweetener – add 1 teaspoon of salt for a savory pie. Otherwise, add 2 tablespoon of sugar-free crystal sweetener for a sweet pie along with 2 teaspoon of spices if desired – I like cinnamon and ginger to make a keto pumpkin pie.

What pie can you make with this crust ?

You can make either sweet sugar free pie or savory pie like this delicious Broccoli and Bacon quiche as an healthy keto dinner. Otherwise, you can also use this pie crust to make a fresh sugar free lemon pie recipe or a sugar free pumpkin pie. It should be noted that you need to prebake your crust.

coconut flour pie crust paleo

It should be noted that if you use the recipe as a pastry shell you must prebake the crust longer. In this case, prick the crust and bake for 20-30 minutes at 180C (350F). Make sure you cover the crust with a piece of foil, this avoid the crust borders to brown too fast. Remove from the oven when the crust is crispy and golden on the sides. Cool down then add any cold filling like cream cheese or custard.

Roll it or press in !

Obviously the recipe works in any kind of pie pan but it gets crispier in a non ceramic pie dish. After few attempts I noticed that this coconut flour pie crust is easier to remove from the a non-stick removable bottom pan. Also, note that this dough doesn’t obvisouly need to be roll.  It is up to you to roll it between two pieces of parchment paper, then flip over on the pan. Or, press-in the dough ball to cover the pan. Both method work very well. I personnaly prefer to roll my dough, to keep the crust thickness the same all over the pie.

Coconut flour pie crust - an easy 4 ingredients low carb, keto and paleo shrotbread crust perfect for pumpkin pie or quiche.

You will love this buttery coconut flour pie crust, it has a divine coconut taste.

xoxo Carine
Coconut flour pie crust - an easy 4 ingredients low carb, keto and paleo shrotbread crust perfect for pumpkin pie or quiche.

Coconut Flour Pie Crust

The Coconut Flour Pie Crust is a 4 ingredient easy gluten free, grain free, paleo and low carb pie crust perfect for a healthy pumpkin pie or savory quiche.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
12 slices
Leave A Review Print The Recipe

Ingredients

  • 3/4 cup Coconut Flour
  • 2 eggs
  • 1/3 cup extra virgin coconutoil melted
  • 1/4 teaspoon salt or 1 tablespoon powdered sweetener for a sweet pie

Sweet pie crust adds-on

Savory pie crust adds-on

Instructions

  • Watch the recipe video below to guide you and see how to properly roll this keto pie dough. Keep reading for full detailled instructions.
  • Preheat oven fan forced 180C (350 F)
  • Grease a 24 cm (9 inches) pie pan with butter or coconut oil. I recommend using a non stick removable bottom pan, it will make the un molding process easier. Otherwise, glass or ceramic pan works too but you will have to serve the pie in that pan and serve from the pan. Set aside.
  • In a large mixing bowl (or a food processor with the S blade attachment), add the coconut flour, beaten eggs (at room temperature), melted coconut oil (not hot, lukewarm, hot oil burn eggs!) and salt (or sweetener depending on what your making a savory pie or a sweet pie).
  • Combine with a spoon (or process on medium speed until it form a crumbly dough). The dough is wet at first and dry as you go. After 30 second, use your hands to knead the dough, it shouldn't take more than 90 seconds to be able to form a dough ball. If you used the food processor, it will form a crumble of dough after 30-45 seconds. Stop the food process, gather the pieces into a ball with your hands

Press in method

  • If you don't feel like rolling the dough, simply place the dough ball in the center tof the pie pan. Press with your hand to flatten the ball. It will becomes crumbly again, that is what you want to have a lovely shortbread coconut pie crust. Use your finger to spread and press evenly the dough all over the pan and press to stick the dough to the pan until it forms a lovely smooth crust.
  • Use the back of a spoon to press the dough to the pan and smoothen the surface. The more you press the more it will hold together when serving.

Rolling method

  • Place the dough ball onto a piece of parchment paper, press another piece of parchment paper on top. Yes, you don't have to refridgerate the dough at this stage!
  • Roll the dough, thick as regular pie crust. Refrigerate the rolled dough for 10 minutes on a flat board. It will slightly harden the dough and make it easier to flip over on the pan.
  • Remove the top layer of parchment paper and flip over the crust onto the pan.
  • Remove the last parchment paper layer and press the dough in the center to goes in the pan. It will crack and that is ok. Gather pieces of dough to fill holes and press them wih your fingertips to stick. Use a spoon to smoothen surface.
  • Prick crust prior baking. Avoid to press the dough too much on the pan borders or it gets more difficult to serve slices without breaking.
  • Pre bake 15 minutes at 350 C. Add a piece of foil on top of the crust to avoid the border to brown too fast.
  • Remove from the oven, add your sweet or savory filling of your choice like quiche fillings, pumpkin filling.
  • Return to the oven until the filling is set around 40-50 minutes for a pumpkin pie or 30-40 minutes for a quiche.
  • If you used a removable bottom pan you will be able to unmold your pie after it cool for 3 hours in the pn at room temperature. For ceramic and glass pan, don't unmold and serve directly from the pan.

Storage

  • You can prepare the dough 24 hours before. Wrap the dough ball in a plastic wrap and store in the fridge. Remove from the fridge 3 hours before rolling to soften.
Net carb per slice: 2.1 g without filling
Powder sweetener: for a sweet sugar free pie I recommend to use swerve as a sugar free sweetener or monk fruit. There is no carbs, calories or aftertaste using those. If not sugar free, I recommend coconut sugar or unrefined cane sugar.
Salt: don't use salt if you are using this pie for a sweet pie
Pie pan: I use a loose bottom quiche pan - much easier to un mold the crust without breaking it. I used this recipe in a 8 inches quiche pan and in a 9 inches pie pan. There is enough dough for both. The crust will be thinner in a 9 inch pan of course. Use the pan size you want regarding the crust thickness you love. I love a thicker crust for sweet pie and use a 8 inch quiche pan for pumpkin pie. 
Nutrition Facts
Coconut Flour Pie Crust
Amount Per Serving (12 slices)
Calories 96 Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Carbohydrates 5.6g2%
Fiber 2.5g10%
Sugar 0.5g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut flour pie crust - an easy 4 ingredients low carb, keto and paleo shoRtbread crust perfect for pumpkin pie or quiche.

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    96 comments
  1. 5 stars
    Hello, i tried the recipe and it was good but, i had a little problem with the measure cups is too confuse by me who always use grams. Please, maybe can you tell me how much is coconut flour and coconut oil in grams because i like it but the crust was so weak and at the end i had to change the way to put in the pie pan.
    Thank you for the best recipes

    • Hello ! I use cups in New Zealand and I am really trying my best to convert my recipes in grams. I will see if I can do this soon for you here. Enjoy the blog. XOXO Carine.

  2. 5 stars
    Hello, i tried the recipe and it was good but, i had a little problem with the measure cups is too confuse by me who always use grams. Please, maybe can you tell me how much is coconut flour and coconut oil in grams because i like it but the crust was so weak and at the end i had to change the way to put in the pie pan.
    Thank you for the best recipes

  3. 5 stars
    Thanks for recipe! I can’t do cassava anymore (too starchy) and so this is wonderful. And I used this as a sweet crust AND I added salt. I always add salt to sweet b/c it’s a flavor enhancer, not a savory spice. I even put it in my homemade jam and it’s AMAZING. Just a pinch. Secret ingredient.

    • Thanks for the lovely feedback and this secret ingredient! I will definitely try next time. Enjoy the baking recipes on the blog, XOXO Carine

    • You can make the crust the day before, store in the fridge and bake the next day. I wouldn’t store for more than 1 day in the fridge. Enjoy the crust. XOXO Carine.

  4. Pls help, my dough was very wet, not sticky at all, it wouldn’t stick together, kept falling apart, why? 🙁

    • Did you change any ingredients? If it is too wet it means that you either used too big egg or you didn’t measure the coconut flour well – some is missing. You can slightly add more coconut four until the dough come together.Add one tbsp at a time. It will fix it in no time! Enjoy the recipes on the blog. XOXO Carine.

  5. Hi! I’m desperately trying to find a version of apple pie that I can send with my son to school – and this recipe would be perfect if I could use honey for the sweetener. Do you have any idea if it would still work?

  6. 5 stars
    Do you think this recipe will work well with Christmas fruit mince pies?
    For the crust topping I would just cut out shapes. Would it work to make individual crusts in a muffin tin?

    • I guess it could work. But keep in mind that this is not a crust to roll, but a crust that you press in the pan. So it won’t unmold well from muffin tins, a loose bottom pan is needed or it gets very difficult to unmold without breaking. Same for rolling and cutting out it is not a crust that would hold very well for this. XOXO Carine.

  7. Hi Carine: Could I use xylitol for the sweetener? Looking forward to trying this but wanted to check regarding the sugar!!

    • I am sorry to read that ! Indeed this crust contains few eggs as it intend to be keto and low carb. May be add more vanilla extract or sugar free sweetener in the crust to hide the egg flavor. Enjoy the recipes on the blog XOXO Carine.

  8. Hi Carine – thank you for sharing this coconut crust recipe which I intend to use to make a lemon tart for my sister’s birthday. She is gluten n lactose free n allergic to egg whites. Do you think this recipe will work using on the egg yolks only?

    • Amazing ! You can replace egg white by 2 tablespoons of liquid from canned chickpea – called aquafaba. Or 2 egg yolks maybe ? I did not try the recipe without it so it is hard to provide a solution. I hope it comes out great this way. Enjoy the recipe with your sister. XOXO Carine.

  9. 5 stars
    I made this today for a low carb cream cheese chocolate pie. Was so good! I put it in a slightly larger pan so baked the crust for 15 minutes. It was flakey and just perfect. Thanks so much. Everyone enjoyed it and I have had requests to bring this to more family things. How is this crust for a chicken pot pie or something along those lines?

    • That chocolate pie looks so good ! I love coconut crust and chocolate filling, such a killer combo ! I never made chicken pot pie in my life as I am a vegetarian 🙂 But the filling looks kind of runny so I am worried this will soften the coconut crust too much. However, I do quiche with this crust, spinach quiche or broccoli quiche. It always work very well as the egg filling set during the baking and don’t soften the crust at all. Let me know if you try something new! I am sure others readers will love to learn new way to use that crust ! Thanks again for the lovely comment my friend. XOXO Carine.

  10. 5 stars
    Doing keto and allergic to almonds. I’d love to make a chocolate cheesecake crust with this recipe. How would you suggest going about adding unsweetened cocoa powder to this crust recipe? Thanks.

    • I would try to add 2 tbsp of unsweetened cocoa powder at first but keep in mind that this will considerably dry out the crust – cocoa has fibre and it is very liquid absorbent. You may have to adjust your dough with coconut oil to achieve a dough that hold together. Let me know if you give it a try. XOXO Carine.

      • Me again. Made the crust as written for cheesecake but pulsated the crust into crumbs and mixed with 4-6T coconut oil so the texture resembled a regular cheesecake crust. It’s great!

        • Hello! YEAH! I love to hear that. What a great idea you had to turn this simple crust into a cheescake base! Love it. Now, I must try this at some point 🙂 Thanks for taking some time to share, very appreciated! Enjoy the recipes on the blog. Talk to you soon ! XOXO Carine.

      • 5 stars
        I tried this last night. I added 2T of cocoa powder and just a tad more melted coconut oil. The dough didn’t seem too dry and was able to come together into a ball. I did add an additional 1T of Swerve, totaling 2T for the entire recipe. The darkness of the cocoa needed the extra sweetener to balance it out. Thanks for the tip!

        • Amazing ! thanks for your feedback, now I have to try this chocolate coconut crust 🙂 Looks so yummy. Thanks for sharing ! XOXO Carine.

  11. 5 stars
    Thank you for this delicious recipe as it really looks stunning .. I can’t find coconut oil so Can I use vegetable oil instead of coconut oil ??

    • Hello! I would not use vegetable oil in this recipe. Coconut oil is essential for this crust as it firms up at room temperature and makes the crust hold together with a delicious crisp. I guess feed grass butter could work but I would not use vegetable oil at all. Thank you SO much for reading the blog and my recipes. XOXO Carine.

  12. 5 stars
    Hi! Do you think I could double the recipe and use the 2nd portion to roll out and lay on top of apple pie to have an enclosed apple pie? If so, would I bake the crust before and then bake again after I fill with apples and top crust?

    • Hi ! It is not a top crust recipe, the dough is crumbly when you roll it – as you can see in my video – so you won’t be able to perfectly roll a thin layer of dough to flip over your pie without breaking. It is great as a base crust because even if it breaks slightly when you transfer the rolled dough in the pan, you can still pres the dough with your fingers or a spoon to fill the gaps and looks great. I would rather recommend you to use a cookie cutter, roll the dough, cut out few cute shapes, lay them on the baked apple pie and return to the oven until those are cooked through. Enjoy! Don’t forget to share with me your experience! xoxo Carine.

  13. 5 stars
    Hi, i found this recipe on Pinterest, looking for something gluten-free. I wanted to try this recipe with broccoli and feta filling, but I’m not sure if coconut flour +broccoli is a good combo.. Can I use any other ‘basic’ gluten-free flour like rice, millet, maybe chickpea and rice 1:1 flour?

    • Welcome on my little blog ! Coconut flour goes well with broccoli! I do make broccoli bacon quiche with coconut flour pie crust – see my recipe here. I would not recommend to swap the coconut flour by another one, this recipe won’t work. Enjoy the recipe xoxo. Carine.

    • Hello! welcome on the blog and THANK YOU for sharing your positive feedback about my coconut flour pie crust recipe ! I am so glad you love it too! I am going to make a pumpkin pie with it this year, a always ! Love it too. Enjoy the blog and crust! XOXO Carine.

  14. 5 stars
    I have a question can you freeze this crust? And if can, can I put in freezer raw or should I cook it then put in the freezer? (with filling)

    • Hi, I never freeze this crust. I will not recommend to freeze it but it will store well in the fridge for 24h if wrapped in plastic wrap. Then roll and bake. Enjy. XOXO Carine.

  15. 5 stars
    Hello! This pie crust looks amazing and i can’t wait to try it, but i need the ingredients in grams, because we don’t use cups for measuring in europe. Can you help? Thanks in advance

    • Hi Dana, I am sorry if I don’t post the recipe in grams. I am using cups in New Zealand. I would recommend you to use a cup to grams converter to make the recipe. There is plenty online that are very accurate, simply google cups to grams and you will find something that help you out ! Enjoy the recipe and thanks for reading me from Europe, XOXO Carine.

  16. 5 stars
    Hi, I was wondering about the carbs. In 3/4 cup of coconut flour there is 16 grams of carbs and 10 grams of dietary fiber, so there would only be 6 net carbs in the entire crust. Maybe add another for the eggs, so 7 in the entire crust. Now, divided into 12 pieces, it would be just slightly ,ore than half a carb per slice. That’s way less than what you have listed.

    • Thank you so much for your comment ! Yes you are correct. The nutrition panel was not right I am now using an approved calculation tool and I just uploaded the nutrition facts card with the precise carbs count. There s only 4.1 g of carb per slice including 2.6 g fibre so 1.5 g net carbs. Enjoy the recipe. xoxo Carine.

    • Hi, I updated the recipe for you as it appears that only New Zealand sort eggs by size 🙂 Weird I know ! A size 6 is a regular egg. Enjoy the crust my friend. xoxo, Carine.

    • Hi Anne, sure you can by erythritol is not sugar it does not ad carbs, calories or sugar in this recipe. Enjoy the crust !

  17. 5 stars
    Continue, could please give carb count. I am too busy to calculate these recipes but want to try them so bad, and I won’t eat any thing that I don’t know what the carb count is. Thanks Sondra

  18. 5 stars
    The crust was incredibly simple. I made a bacon, pepper, and mushroom quiche. The crust was dry although it held together great. I know coconut flour is dry, but is this crust normally dry? I would make it again, but maybe just do it thinner though as the texture made it hard to swallow. Good flavor though!

    • Hi Jackie, thanks for your lovely comment. I love the quiche you made: it looks amazing! The crust is slightly dry indeed and you can bake it at a lower temperature or few less minutes to keep it softer. As you said it is mainly because coconut flour is really water absorbent but I love using it because it is very nourishing and low carb. I always do pies with a egg/milk filling using this crust, it tends to be less dry. I love making bacon quiche or custard pie with this recipe. As the filling is moist the overall recipe is perfectly balanced. Thanks for reading the blog and trying my recipes. See you soon around! xoxo Carine.

  19. 5 stars
    Can you roller pin the dough? I pressed it in last time but it was still really thick. I liked it that way but my husband is picky.

    • Hi Ashley, If I roll the dough to make it thinner I use two pieces of plastic wrap. Place the ball of dough between the two plastic sheet and start rolling. Then remove the plastic layer on top. Flip over the crust on your prepared pan. It could break as it is a crumbly dough so use your fingers to fill the holes and sides of the pan. It will create a thinner crust that will bake faster so be careful too ! I hope your husband will love it this way 🙂 Happy new year. Carine.

  20. I made a asparagus and sausage quiche with this crust. I used coconut oil, but I think I’ll try butter next time as there wasn’t much flavor to the crust itself, but was still pretty tasty. I’d add a picture but I don’t see that as an option

    • Hi Jessica, Butter is a great alternative to coconut oil I simply don’t really tolerate dairy that is why I did not use it. You can share a pics on instagram and tag my account! i would love to see your asparagus & sausage quiche looks yum ! 🙂 Thanks for following the blog and my recipes! see you soon here ! xoxo Carine.

  21. can this dough be frozen? I’m starting to think about the holidays and prepping pie crust ahead of time then thawed to pay into my pie pans. If so, how far in advance could I freeze the pie dough?

    • Hi Kellie,
      I never freeze this dough but I keep it in the fridge up to 3 days with great results. It is a quick dough to prepare so 3 days in the fridge it already a great time save. I am not sure on how coconut flour dough will freeze – it is a very absorbent flour so it may change the crust texture if you freeze it for long. If you try, I would not recommend to freeze it more than 2 weeks. I will make sure that my dough is stored in an airtight container in the freezer to avoid humidity to goes in. Always defrost at room temperature the day before and add a bit more flour 1 tbsp. at a time if you see that the dough is too moist. Happy baking Kellie! See you soon on the blog. Carine.

  22. Do you think it would work with a flax egg? In addition to gluten and dairy, I also have to avoid eggs. Baking is pretty tricky now sometimes! 😉

    • Hi Rosie, I never tried flax egg in this crust recipe. I am not sure it will wok because coconut flour is very absorbent and the egg really help the ingredients to hold together. It is not always easy to remove eggs in recipes using coconut flour I am sorry. If you try let me know! Good luck with the eggless diet, you should find lots of recipe for you on the blog though! I have a large range of vegan recipe if you browse from the recipe menu ;). Carine.

  23. I have made so many low carb crust as well as other things that tasted so bad they had to be thrown away. Even my husband says noooo when it came to low carb crust. But this crust is wonderful!! I can not say too many good things about it. I follow your instructions except I used 1 large egg instead of 2 small eggs= size 6 eggs. To make it easy I just made sugar free chocolate pudding pie with cool whip. I didn’t really think it would be great. Thank you so much for making a crust that can be eaten. My husband said he would give it a A. You have made my diet so much easier. Now if I could just find a bread recipe (low Carb) that is eatable. Diana

    • Hi Diana, Thank you SO much for this beautiful comment! I am totally with you! When it comes to low carb recipe it is always difficult to find some great recipe that taste great! I am so happy that you love this coconut flour pie crust and if you love pie crust I highly recommend you to try my coconut and cashew crust too HERE for your next sweet pie. Delicious too ! I do have a great healthy low carb burger bun recipe HERE if you like. You can browse all my low carb recipes on the blog in the recipe menu under low carb recipes. Enjoy them and I hope I see on the blog again for more delicious low carb recipe testing and great comment 🙂 Have a great day Diana – and thanks to your husband for giving a A too ! ahaha XOXO Carine.

  24. It worked like a charm! Thank you so much. I have tried different pie crusts recipes and they were either labour intensive or fell short in the texture. This was easy AND good!

    • Hi Magda, Thank you so much for your lovely feedback on this coconut flour crust recipe! I am so happy to read you right now – always a pleasure to see that my recipes are simple & delicious in other kitchen around the world 🙂 I wish I see you again soon on the blog to try out some other delicious recipes! Carine.

    • Hi Simi, I usually prefer to use this base for quiche or sweet pies. It is a slightly crumbly crust close to a pastry crust. I do not think it will be the best choose for pizza. When I do low carbs pizza I love to use a combo of cheese and vegetables. You can try my spinach crust pizza HERE or cauliflower pizza crust HERE. Let me know if you try this coconut four crust as a pizza base! I am still curious to here your feedback ! Carine.

  25. After a seemingly endless search for a low carb shortbread type crust using coconut flour (and not a ton of unusual, expensive, or hard to find ingredients) I ran across this! I was thrilled with the results. Lemon bars are my favorite dessert and I wanted to try and make this crust with a fabulous low carb lemon curd recipe I found. SUCCESS! It was great! Of course, it wasn’t exactly the same but close enough to quench craving without blowing my diet. I will try this crust with other treats, both sweet and savory. Thank you for sharing this uncomplicated yet yummy recipe!

    • This is the kind of comment that makes me smile ! I am so happy to hear your success story in the kitchen using my crust recipe. I love this crust very much too and I am using it for any kind of quiche or dessert. I love simple recipes so if you keep browsing on the blog ypu should find lots of easy low carb pie crust recipe you love. Another one I love very much for slices and with lemon curd is this coconut crust recipe. Give it a try next time !

    • Hi Lora, I guess it will work well. I used this crust to make quiche and I bake all at once – crust + filling. It goes very well. Pumpkin filling is even less runnier than quiche filling so I do not see why it could work. Plus, coconut + pumpkin is just divine ! What a lovely idea. I must try myself! Thanks, Carine.

    • Hi Mary, I bake all at once and it usually take 35-40 minutes at 180C for quiche or apple pie. It is cooked when the crust is crispy and golden on the side and the filling has set. I always use a loose bottom pan to easily unmold the pie. When I prepare a fruit pie – where the fruits does not required baking like a strawberry & custard pie – I bake the crust alone at 180C for only 20-25 minutes. The crust tend to harden when cooling down so I wait until fully cool down to add the custard and fruit. I hope it help 🙂 enjoy this lovely recipe. My family love it ! Carine.

        • Your welcome! I love making things clear and easy for my readers. Always ask if you have got any issues. I am here to share my love and passion of cooking healthy recipes. I always enjoy helping people reproducing the recipes in their own kitchen around the world. Enjoy the coconut flour pie crust ! Delicious low carb crust for any pie! Love from New Zealand, Carine.

      • 5 stars
        i am about to attempt a pecan pie with this…im sure it will be so good! coconut crust with a pecan top 😀 oh yeah! ty for sharing ill report back to let ya know how it worked out

        • Hi, I can’t wait to read your next comment! I love this crust and I also think that pecan + coconut will makes a delicious combo ! enjoy.

          • 5 stars
            I made this with pecan pie and my crust was perfect around the edge but soft and uncooked underneath. I used a tin pie plate. I baked for 30 minutes. I love the flavour and ease of making this crust, so I need to figure out how to make it that the pie crust underneath is also crispy and not soggy. Any suggestions?

          • I would recommend you prebake the crust 15 minutes before adding the pecan pie filling. Pecan pie filling can be a bit runny and soften this particular low carb dough recipe. When you prebake, make sure you prick holes all over the crust. Enjoy the recipes on the blog and thanks so much for trying my recipes. XOXO Carine.

      • I am so excited to try this recipe! When making a fruit tart, do you blind bake with pie weights first or just bake to golden brown?

        • Hi Kate, if your fruits need to be baked like for apple pie, you can cook everything at once. It is working well and I usually know it is cooked when sides are golden brown and the filling is set. I always wait until fully cool down before unmoulding as this crust tend to be more fragile than regular pie crust. If your filling do not require any baking like for strawberry pie simply bake until golden brown then fully cool down before filling. I hope this helps ! Enjoy! Carine.

    • Hi Liat, I did not made cookies with this recipe yet but I do a very similar cookie recipe with extra cashews nuts inside. I am sure it will work well too. Let me know if you try! Carine. xx.