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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, as 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!

IMPORTANT: This crust DOES NOT hold up to baking, so please don’t try it, or else you’ll end up with a soupy mess. It is best reserved for cold pies. If you need a crust for baked pies, here are two delicious ones to use instead:

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Coconutty Nut Pie Crust (gluten, grain, dairy free) | deliciousobsessions.com

Easy Coconut Nut Pie Crust

Yield: For 1 pie

This coconut nut pie crust recipe is so easy to make. Perfect for any cold pie filling, or you could sprinkle it on top of ice cream, yogurt, or pudding.



    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!

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