When my friend told me that her and her kiddos are gluten free, I knew instantly I wanted to make something for them. So, I went to my kitchen, stared at my Bob’s Red Mill flours and decided to use the organic coconut flour. I picked it up and thought how delicious would it be to make a coconut pie, but to have the pie with a coconut crust? And this is exactly what I did. It took me a little bit to make it, because I cook by taste and had to keep stopping to see what it would turn out like. However, the end result was terrific and my gluten free friends said it was a really good pie! Plus my other friends who didn’t know the pie was gluten free ate it and raved about how terrific it was, needless to say there was no more pie left at the end of the night!
- 1 cup of Coconut Flour
- 1 Egg
- 1/3 cup + 1 Tbsp of Melted Butter
- 1/4 cup of Sugar
- In your stand mixer, add your flour, egg, butter and sugar together in the bowl.
- Mix all of the ingredients together for a couple of minutes.
- Next add in your 1/2 cup of your coconut flour to the mixture.
- Then add the rest of your coconut flour and mix thoroughly.
- Take your pie mixture and place the bowl in the refrigerator for about 15 minutes to chill.
- Then take the pie mixture out and place into a pie pan.
- Pat down the pie mixture to make a beautiful pie crust.
- Now it is ready to be filled with anything you like!
- *Check out the recipe below for the coconut pecan filling I made to go in the coconut pie crust!
- 1 cup of Milk
- 3/4 cup of Coconut Milk
- 1 1/4 cup of Honey
- 3 Eggs
- 1 cup of Pecans
- 2 Tbsp of Butter
- 2 tsp of Vanilla Extract
- Pinch of Salt
- Preheat your oven to 350˚
- In a large mixing bowl, mix your salt, vanilla extract, butter and eggs together.
- Next add in your milk and honey.
- Then add in your coconut milk to the above mixture.
- After the ingredients are mixed together well you want to pour the mixture into the pie crust.
- Place your pie into the oven for about 5-10 minutes on the top rack.
- After 5-10 minutes, take your pie out and sprinkle your pecans on top of the pie.
- Now place the pie back into the oven for 35-40 minutes on the bottom rack.
- Your pie is ready when a toothpick is inserted into the middle of the pie and it comes out clean.
- Let your pie cool and then place in the refrigerator for about 1-2 hours to chill.
- You can now grab a slice or enjoy it with some whip cream!
You can find Bob’s Red Mill online by click here!
