coconut crust for cream pie

The coconut flour in this recipe gives this crust a wonderful tropical flavour and the texture of a medium-hard cookie more than a classic pie crust. Its hint of coconut pairs wonderfully with coconut, vanilla, or banana custard to make an out-of-this-world cream pie that everyone will love. Coconut pie crust

Looking for gluten free pastry recipes? Take a look at these recipes:

gluten free Danish pastry with applegf and me’s danish pastryMary's Magnificent Pastry. gf and me 2013.

Mary’s magnificent pastry

rustic apple tarts or try our recipe for pumpkin tarts

What you’ll need:

3/4 cup all purpose gf flour (We use Bob’s Red Mill, Cup 4 Cup, or Cloud 9)

1/4 cup coconut flour

1/2 cup chilled butter

1/4 cup + 1 tablespoon sour cream

What you’ll do:

Heat oven to 350 degrees.

Put flours and xanthan gum in food processor and pulse a few times until combined. Add butter in chunks and pulse until the dough comes together in small balls. Add sour cream and pulse until it creates a mealy texture.

Remove from food processor, place on parchment or gf flour-lined counter top and work together into a ball.

This crust does not roll well, but since it’s for a single-crust pie, Geoff just works the dough onto the pie plate with his fingers and a spatula.

gluten free coconut flour pie crust

TIP: This would make a great bottom layer for one of those squares that have a shortbread-style crust.

Cover and refrigerate for 30 minutes.

Remove from the fridge. Line with a square of parchment paper and fill with pie weights.

TIP: If you don’t have pie weights, rice or dried chick peas will also work.

Place in the oven for 15 – 20 minutes or until the edges begin to turn colour. Remove the paper and weights and continue to bake for 10 – 15 minutes more or until the pastry dries out.

TIP: If the edges begin to brown too much, cover them with strips of tinfoil.

Cool on wire rack.

Once cooled, fill with your favorite custard or pie filling.

TIP: For the pie pictured above, we used this recipe for banana cream filling (The recipe is for an entire pie – glutinous crust and all – so you need only follow steps 4 – 6). It was really, really decadent!

TIP: In a pinch, use a pudding mix for the filling. It may not be as decadent as a homemade custard, but kudos to you for making the gluten free crust to put it in!

Photo credit: gfandme 2014

9 thoughts on “coconut crust for cream pie

  1. Pingback: gluten free pumpkin tarts | gf and me

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