This coconut nut pie crust recipe is so easy to make. Over the holidays, I was working on a new pie recipe, and I needed a simple nut crust, so I threw this recipe together. The first time I made it, I wanted to just sit down with a spoon and eat the crust in one sitting. Who needs pie filling? Just eat the crust.
It was THAT good.
I imagine this crust would taste delicious with just about any cold pie filling. Or, it would also taste delicious topped with homemade kefir ice cream. Or sprinkled on top of yogurt or pudding. Or, like I said, just eat it plain. Can you tell I’m a little obsessed?
I was telling one of my friends about it and she said she couldn’t wait to see the recipe, so I decided to go ahead and post the crust recipe separately. Pie recipe to follow in the near future!
Easy Coconut Nut Pie Crust (gluten, grain, and dairy free)
3-4 Medjool dates
1/2 cup crispy walnuts (soaked and dehydrated is best)
1/2 cup crispy pecans (soaked and dehydrated is best)
1/4 cup macadamia nuts (soaked and dehydrated is best)
1/2 cup organic shredded coconut
1/3 cup virgin coconut oil (I love Tropical Traditions’ Green Label in this recipe)
1/4 tsp. Vietnamese cinnamon (optional)
dash of sea salt
1. Soak your dates for an hour or so in warm water. Remove the pits.
2. Throw the nuts, dates, shredded coconut, cinnamon, and sea salt into your food processor and pulse until coarsely chopped.
3. With the food processor running, pour in the coconut oil, and blend until combined. Make sure you drizzle it in, otherwise it tends to seize up into a hard coconut oil glop.
4. Press into your pie pan or whatever dish you’re using.
5. Chill for an hour or so to get the coconut oil to solidify. This will hold the crust together.
6. Fill with your favorite cold pie filling and enjoy!