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Pecan Pie with Coconut Crust


Coconut Pie Crust:

Pie Filling:


Coconut Pie Crust:
  1. Preheat oven to 400 degrees.
  2. Coat a 9 inch pie pan with coconut oil or other high heat cooking oil such as ghee, to keep crust from sticking.
  3. Sift coconut flour to remove lumps and create a smooth texture.
  4. In a separate bowl, combine all remaining ingredients.
  5. Now add sifted coconut flour and stir until thoroughly mixed.
  6. Knead the dough with your hands for about one minute.
  7. Place 1 piece of waxed paper on a flat surface and tape edges if needed to prevent sliding.
  8. Form dough into ball and place in center of waxed paper.
  9. Flatten dough with your hand until it reaches 6 inches in diameter.
  10. Cover dough with the other piece of waxed paper.
  11. Use a rolling pin to flatten dough until it is no more than 1/8 in thick.
  12. Now, remove top sheet of waxed paper and invert dough into pie pan (hint: you can slide a baking sheet under the waxed paper to support dough, then cover with pie pan and flip).
  13. Press dough together to seal any cracks or holes, trim edges, and prick bottom with a fork.
  14. Bake crust in oven for 10-12 minutes.

Pecan Pie Filling:
  1. Preheat oven to 375 degrees.
  2. While oven is preheating place pecans on a baking sheet and place inside oven for a few minutes.
  3. Watch carefully! Remove pecans after a few minutes and set aside.
  4. Combine remaining ingredients.
  5. Chop or crush pecans and spread onto pie crust.
  6. Spoon combined ingredients over pecans.
  7. Add whole pecans to decorate the top if desired.
  8. Cover the edges of the crust with aluminum foil or extra filling to prevent burning.
  9. Bake for 40 to 50 minutes until filling has set.

Recipe created by Dianna Williams.
Coconut Pie Crust adapted from 'Cooking with Coconut Flour' by Bruce Fife.