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

152.2KViews 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
Coconut Shrimp (Crispy, Easy Recipe) - Wholesome Yum
- 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 great pie crust? ›

Start with chilled ingredients

Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.

Explore More ›

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

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

View Details ›

What is the most important rule in making a pie crust? ›

PIE DOUGH RULES

As important as not overmixing is staying chilled, literally!! That means keeping all elements cold— your counter, ingredients, hands, heart (just kidding!). No, but seriously, cut up your butter into little cubes and chill them before you incorporate them into the flour.

View Details ›

What is one thing you should not do when making pie crust? ›

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

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.

Discover More ›

What does adding vinegar to pie crust do? ›

Apple cider vinegar is added to relax the gluten proteins in your dough and tenderize it. You can also substitute it with an equal amount of white vinegar. Cold Water: For pie crusts that are flaky, cold water is a must. Adding warm liquid would melt the shortening that we carefully cut into our flour for flakiness.

Find Out More ›

Does egg wash prevent soggy pie crust? ›

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom.

Know More ›

Why is my coconut pie filling runny? ›

Why is my coconut cream pie filling runny? Be sure that you are not using low-fat ingredients. Make sure that the filling has the texture of a thick pudding before pouring it into your pie crust. The filling will thicken a bit more as it cools.

Show Me More ›

How do I make my bottom pie crust crispy? ›

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.

Explore More ›

What is the number 2 most important thing when making pie crust? ›

#2—Add cold water

Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed.

Find Out More ›

What are 3 characteristics of a good pie crust? ›

Traditionally, what you're looking for in a pie crust are three basic things: you want it to be fully cooked through, without any doughiness between the filling and the bottom crust, you want the crust to be light and flaky with discernible layers, and, of course, you want there to be a rich, buttery flavor.

Read On ›

What are 2 disadvantages of using all butter in pie crust? ›

What are the advantages and disadvantages of using butter in a pie crust? Advantages : excellent flavor and forms distinct flaky layers. Disadvantages: Expensive and butter melts easy bettween 82.5 and 96.8 degrees F. It takes more time to make pastry because it must be refrigerated.

Keep Reading ›

What is a trick to making a good 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.

Get More Info ›

What is one of the most common mistakes made when preparing a pastry 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.

Explore More ›

How do I make sure my pie crust is not soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

Discover More ›

How do you get a crispy crust on the bottom of a pie? ›

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.

Read The Full Story ›

What are the qualities of an excellent pie dough? ›

Rather, pie dough should be flaky and tender! So, it's important to use cold butter and ice water with your flour, as the coldness interrupts gluten development. Try to not handle the dough too much when mixing.

Learn More Now ›

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 great pie crust? ›

What are 3 characteristics of a good pie crust? ›