Homemade Gluten-Free Coconut Pie Crust

This gluten-free coconut pie crust is incredibly easy to make and perfect for most sweet pies.

You can use this coconut pie crust as a gluten-free base for cheesecake as well. I have already made use of a similar recipe for the chocolate cheesecake. Certainly, worth checking out if you love a good rich cheesecake.

One of the best things about this pie crust is that you don’t need to blind bake it. With that said, if the recipe you’re doing requires baking, then I recommend blind baking it slightly. This technique will help produce a much better pie crust.

A downside to this crust is that it will need to be quite thick. If it is too thin, the crust will fall apart when you go to serve it. You can experiment with different thicknesses, but I recommend having it about 1 cm/0.3 thick.

If coconut isn’t your thing, then you can always try something like a gluten-free almond pie crust instead. However, unlike this crust, the almond crust will need to be blind baked.

Gluten-Free Coconut Pie Crust Recipe

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Prep time
10 Minutes

Cook time
15 Minutes

Total time
25 Minutes

Makes
1 Pie Crust

Ingredients

• 1 cup gluten-free cornstarch
• ¾ cup milk
• 2 cups desiccated coconut
• 120g (4 oz.) unsalted butter, melted

Instructions

1. Mix all the ingredients until well combined.
2. Press into the required pie tin or cake tin. Aim to have the base about 1 cm/0.3 in. thick.
3. Refrigerate for at least 15 minutes, and it should harden considerably.
4. If your filling is cold set, then you don’t need to do anything more other than to fill the crust with your filling.

Blind Baking (Optional)

1. If you need to bake your pie, you might want to consider blind baking the crust.
2. First, preheat an oven to 200°C (392°F).
3. Bake for 15 minutes or until lightly golden.
4. Use the coconut pie crust as required.

Cooking Tips

• After blind baking some butter might rise to the surface of the pie crust, you can use some paper towel to remove the excess before adding your filling.
• If the pie crust looks a bit wet, then don’t hesitate to add a bit more cornstarch and coconut to the mixture.
• Sugar can be added to the mixture if you’re looking to add a bit of sweetness to the crust. I recommend adding about one tablespoon, but more can be added if you have a bit of a sweet tooth.

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Nutritional Information

If you require some information on how this gluten-free coconut pie crust might impact your diet, then you can find all the information you need right below. Obviously, you will need to add any additional filling you might have in this pie crust.

The information below assumes that you will get eight serving sizes out of the one batch of crust mixture.

Nutrition Facts

Serving Size: 79g (2.79 oz)

Servings Per Recipe: 8

Amount Per Serving

Calories 187 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 8.2g 41%

Trans Fat 0.5g

Cholesterol 35mg 12%

Sodium 39mg 2%

Total Carbohydrate 17g 6%

Dietary Fiber 0g 0%

Sugars 2g

Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

There are a ton of gluten-free desserts where this pie crust will come in handy. As I mentioned above, I have already used this pie crust recipe in a chocolate cheesecake. I have also made use of it for a key lime pie. Both turned out absolutely delicious.

I do hope that you enjoy this gluten-free coconut pie crust as much as I did. If you have any feedback regarding this delicious recipe, then please don’t hesitate to leave a comment below.

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