The Perfect Coconut Pie Crust Every Time {Easy Recipe} (2024)

163.9KViews Modified: Dec 20, 2023 · Published: Oct 13, 2014
By Jacqueline 34 Comments

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Thiscoconut pie crust recipe is soooo easy; it looks amazing when served and tastes amazing, too. It has only twoingredients (magical words, right?).

As we prepare for sweet family times of roasted turkey at Thanksgiving around the dinner table, I decided to think ahead about the pies I might want to make. To make a very pretty pie and to save some time for myself as well, I decided to do several pies this year with a coconut pie crust.

This low carb (ketogenic), gluten-free crust will be helpful for family and friends watching ingredients, as well.

It is a perfect crust for:

coconut cream
custard
old-fashioned creme
banana creme
lemon icebox
key lime
chocolate

Only Two Ingredients for the Crust:

10-12 oz. shredded, UN-sweetened coconut will make one very thick and fluffy crust, as shown above. Just 8 oz. will make a thinner, normal crust suitable for coconut banana cream pie or snowballs (aka crack balls). Whole Foods-type supermarkets carry Let’s Do Organicand other brands.One 8 oz. bag holds 2 2/3 cups.
4-6 TBSP. butter (preferablyorganic), softened

Directions for the Perfect Coconut Pie Crust

1.) Preheat the oven to 350°F.

2.) Melt the butter on low in a small saucepan. In a medium-sized bowl, thoroughly mix the shredded coconut with the melted butter.

3.)Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. No need to grease the pie plate.

4.)Place a foil ring over the edges to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Use your timer and set it for a couple of minutes less than you think you’ll need to brown. Keep an eye out from that point on and you can produce the perfectly browned, golden edge!

Voila! What a lovely golden brown crust that holds together under your filling! So easy!

What is your favorite pie?

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Reader Interactions

Comments

Christy C
October 13, 2014 at 9:29 pm

YUM! The key lime sounds divine! Are you willing to share the recipe? My mouth is watering looking at the picture!
Thanks for sharing the crust recipe, I will give this a try!
Hugs!
Reply
Charlotte Moore
October 14, 2014 at 4:54 am

I love coconut so I know I would like this crust. A coconut cream pie would be good in this crust too. I guess sweet potato pie is my favorite for Thanksgiving.
PRAY you are doing well. GOD BLESS!!!
Reply
JES
October 14, 2014 at 5:18 am

Yum… I am seeing chocolate in there 😉 Almost too clearly…
Reply
- Deborah Hawes
  November 12, 2021 at 10:41 pm
  
  Oh, yeah!!!
  Reply
Toni
October 14, 2014 at 6:01 am

Would LOVE your KEY LIME PIE recipe!
Reply
- Jacqueline
  October 14, 2014 at 8:37 am
  
  The recipe I will be using is awesome (Creamy, Tart, Sweet, Satisfying, Nutritive, Crispy from the coconut crust, and Light!)
  It is also gluten and egg free!
  Here you go! Easy-pease really:
  Filling:
  1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
  3/4 cup light or full fat coconut milk, well shaken
  1/4 cup coconut oil, melted
  3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
  1/3 – 1/2 cup agave nectar (depending on preferred sweetness) – I will be using raw honey on this one since it what we have on hand. you could also use Florida crystals or Rapadura or maple syrup.
  Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
  Freeze for 4-6 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. If you make these as little minis in cupcake holders, the wrappers come away pretty clean without much fuss, which I like!
  Hope this helps! Enjoy!
  Reply
  - Lori
    April 28, 2016 at 5:32 pm
    
    Thanks for this recipe! Has anyone tried it with a filling that needs to be baked? After filled, how long of a baking time?
    Reply
    - Jacqueline
      April 29, 2016 at 2:47 pm
      
      Lori, for baking with a baked filling, I would just only slightly bake/brown the coconut crust before baking with the filling in it. I am not an expert on this, but it seems prudent to bake at the recommended time and temp so the filling gets done correctly. Cover the coconut crust with strips of foil to prevent burning. If it seems too hot, decrease the temp (watch it) and then bake slower with the crust covered. I hope that helps 🙂
      Reply
Lori Alexander
October 14, 2014 at 11:16 am

I had this pie at my niece’s shower a few weeks ago and it was delicious!!! If I knew it would have agreed with me so well, I would have gone back for a second piece!
Reply
See Also
Easy Keto Chaffle Recipe (ZERO Net Carbs!)
- Jacqueline
  October 14, 2014 at 5:18 pm
  
  Lori, I am thinking I read that you have been sick, so I will start praying for you now. May the Lord bless and keep you strong even as you are weak! “The name of the Lord is a strong tower; the righteous run to Him and are safe!” Proverbs 18:10
  Grace, peace, and joy to you!
  Reply
Toni
October 14, 2014 at 2:28 pm

Oh my, the coconut crust looks so delicious! I’m going to have to try that this weekend. Goodman has to watch his sweets so we only have them now and then and never during the week. (That’s not to say I don’t have a li’l stash somewhere though, it’s just not official for his well-being.) 😉 Thank you for sharing the recipe.
And I see you have another Toni reader. The world is just full of happy surprises – and here I thought I was the only one, lol. Have a great day, Jacqueline. 🙂
Reply
- Jacqueline
  October 14, 2014 at 5:14 pm
  
  Yes! Toni #2 surprised me and made me think you had changed something! Ha! You aren’t the only one who has a stash, but mine is getting healthier lately. I’ve been craving dates, and so I cut out the pit with a slice down the side, salt it, and stuff it with as many as 5-6 almonds! it is just the best snack and I don’t feel terrible about it later! Maybe try it and let me know what you think!
  Goodman is a Blessedman!
  God wrap you up in warm comfort, mercy, grace, and peace, sweet friend!
  Reply
Naomi@WhatJoyIsMine
October 16, 2014 at 1:04 pm

Jacqueline…This looks so delish! I am definitely going to make it at home. Maybe this weekend! 🙂 Thank you friend.
Reply
Nicole
October 30, 2014 at 8:42 pm

Looks delicious! Great photos too!
Reply
JES
November 04, 2014 at 8:10 pm

Made two of these today. One vanilla cream, one chocolate cream filled for some very special GF company. Blessings to you and thank you for sharing healthier alternatives that I didn’t even knew existed 🙂
Reply
- Jacqueline
  November 04, 2014 at 9:40 pm
  
  Aww…send me a piece, pretty please! Make that chocolate cream 😉
  Sending you frosty hugs, dear friend!
  Reply
Jan
December 11, 2014 at 4:52 am

This crust looks wonderful, but I wonder if it is suitable for a pie that must be baked. Yes, bake the crust first, fill it and then bake again. Has anyone tried this?I am wondering if it will hold up or fome apart.
Reply
- Jacqueline
  December 12, 2014 at 10:58 am
  
  Jan, I have done it! BUT I don’t bake the crust quite as much on the first go-round…under half the time and I DO cover the crust with foil to keep it form getting too brown. It didn’t fall apart 🙂
  Reply
Alisa
March 20, 2015 at 6:24 am

I live in Malawi, Africa as a missionary with my husband and came across this recipe today. We are doing a month with no sugar or grains as a way to get back on track with eating well. The ingredients we have access to are quite limited in Malawi, but we do have shredded coconut so I was able to make this crust! I filled it with a raw avocado chocolate pudding and it was delicious! Most grain and sugar free recipes use nuts and dates and require a food processor, none of which we have so I was excited to find this. Thanks for sharing 🙂
Reply
- Jacqueline
  March 20, 2015 at 3:25 pm
  
  Alisa, I am so glad it has been a success for you in Malawi! It is exciting b/c we have a friend – a young man- who is in Malawi with Dean Kerchener (sp?) and maybe it is something he can make! god bless you, new friend! I am praying for you now! 🙂
  Reply
jacqueline miller
December 28, 2015 at 5:38 pm

please, can the crust. be made with margarine instead of butter?
Reply
- Jacqueline
  December 29, 2015 at 12:13 am
  
  Jacqueline,
  I have not made it with margarine, so I hesitate to say so. Butter is so much better for you. but you might try it and watch that it in the oven to make sure it doesn’t smoke or burn. Good luck!
  Reply
Donna
October 15, 2019 at 9:11 pm

Wondering if I could use sweetened coconut. Have a bag I need to use up. Thanks
Reply
- Jacqueline
  October 16, 2019 at 2:39 am
  
  You sure could, Donna, but I would alter/lower the sweetness of the chocolate mixture! It is SO sweet already, I’m afraid it would be overwhelming without lowering the sweetness somewhere…OR serve tiny little slices 😉
  Blessings! ~J
  Reply
Nan
February 21, 2020 at 5:05 pm

I love this pie crust. My daughter has had to go gluten free and this pie crust is perfect. Thank you!
Reply
- Jacqueline
  February 22, 2020 at 12:03 am
  
  Aw, yay! Nan, I’m so glad you love this pie crust!! ~J
  Reply

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The Perfect Coconut Pie Crust Every Time {Easy Recipe} (2024)

FAQs

What is the secret to a good pie crust? ›

For Flaky Pie Crust, Keep Everything COLD, Especially Your Butter. If your kitchen is above 73°F, you can refrigerate all of your ingredients and equipment including your bowl, rolling pin, and pie plate until it's between 65-70°F (dip an instant-read thermometer into your flour to gauge the temperature).

Learn More Now ›

How to keep pie crust from getting soggy on coconut cream pie? ›

Some folks brush their pie crust's interior with beaten egg white or coat it with melted butter to create a moisture-resistant barrier between filling and pastry. Veteran baker and author Dorie Greenspan uses bread crumbs to soak up any excess liquid.

Show Me More ›

What not to do when making pie crust? ›

Whether you use a food processor, a stand mixer, or your hands to incorporate the ingredients together, overmixing is a common mistake that leads to a chewy crust. It's tempting when baking to combine the ingredients completely, but the texture should resemble a coarse meal before adding your liquid.

Find Out More ›

How do you keep a pie crust from getting tough? ›

7 pie crust tips for tender, flaky results every time

1Keep the dough ingredients cool.
2Use a light touch.
3Hydrate the dough (but not too much)
4Chill the dough.
5Keep the dough from sticking.
6Roll the dough out evenly.
7Relax.

Nov 4, 2022

View Details ›

How long should you chill pie dough before rolling out? ›

I always chill my dough for at least 2 hours before rolling out, and then chill again for at least 1 hour after shaping in the pie pan. There are undoubtedly faster methods out there, but this is what I've found to work best for me in terms of maintaining pretty crimps and the overall shape of the crust.

What does adding vinegar to a pie crust do? ›

Apple cider vinegar is added to relax the gluten proteins in your dough and tenderize it.

Know More ›

Should I bake the bottom pie crust first? ›

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Find Out More ›

Why is my coconut pie runny? ›

There are a couple of things you can do to make sure that your coconut cream pie filling stays nice and thick! Chill the crust completely. The crust should be completely cooled off before you add the filling. If it's warm at all the filling will melt and get runny.

Learn More Now ›

Why won t my coconut cream pie set? ›

It happens to all of us, you patiently wait for your custard to thicken in the fridge only to discover that it hasn't set. But not to worry, you can save it! It's simple actually, all you have to do is reboil the coconut cream filling. To be safe you can add an extra tablespoon of cornstarch as well.

What happens if you don't chill pie crust before baking? ›

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

How long to bake pie crust at 350? ›

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes.

Know More ›

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Explore More ›

What to put on bottom of pie crust to keep it from getting soggy? ›

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

See Details ›

What is the most important thing when making pie crust? ›

1. Use Very Cold Butter or Fat. Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.

Is pie crust better with butter or Crisco? ›

“My preferred fat for pie crusts will always be butter. To me, it is all about flavor, and no other fat gives flavor to a crust like butter does. Other fats, even though they have great pros, lack flavor,” De Sa Martins said. “The more flavorful the butter, the more flavor your pie crust will have,” Huntsberger added.

What is the secret to crispy bottom pie crust? ›

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

The Perfect Coconut Pie Crust Every Time {Easy Recipe} (2024)

Only Two Ingredients for the Crust:

Directions for the Perfect Coconut Pie Crust

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Hi! I’m Jacqueline!

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FAQs

What is the secret to a good pie crust? ›

How long to bake pie crust at 350? ›

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