Coconut pie crust (gluten-free, grain-free)

I fell in love with this type of pie crust at a little diner in Ohio years ago in a French Silk pie. I melted the butter, and doubled the recipe, as it didn't look like quite enough, but I ended up with a bit too much on the bottom, which made it chewy, like a Mounds bar once it sat in the fridge overnight. Everyone else thought it was nice to have it chewy on the bottom and crispy on the sides, but next time I will make sure to not layer the bottom too thickly, as I like it crispy all over. Really outstanding recipe.

Coconut Pie Crust

INGRIDIENTS

1 1/2 cup shredded coconut

3 Tablespoons butter or coconut oil

DIRECTIONS

• Combine both ingredients in a food processor, and pulse until well combined and the desired consistency.
• Press into an 8-inch pie plate.
• If desired, you can double the batch for one pie plate. As you can see in the pictures, mine is pretty thin.
• Bake, if desired at 350º until golden brown. This crust is perfectly good un-baked, but if you love the flavor of toasted coconut (and who doesn’t), this is an easy step to add.
• Cool, and add your filling.

Read more >>>>> Coconut pie crust (gluten-free, grain-free) @ frugalfarmwife.com

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