#AllergicToEverything® AMAZE Pecan-Coconut Pie Crust
An amazing little pie crust. I haven't found a sweet filling yet that it doesn't like. It can be frozen or baked and is easily made allergen and vegan-friendly!
- 1 cup flaked unsweetened coconut
- 1 cup pecans (or nuts/seeds of choice), chopped
- ½ cup gluten-free flour
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 5 tablespoons butter (or coconut oil), softened
Chop up pecans and add them to a mixing bowl. Stir in the coconut, flour, brown sugar and cinnamon. Mix well.
Add butter and stir until thoroughly mixed.
Press the mixture into the bottom of a pie pan (I prefer glass pyrex pie dishes) and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.
Preheat oven to 350°, bake for 7 minutes to set.
Add filling and continue baking based on filling recipe.
Press the mixture into the bottom of a parchment prepped pan and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.
Place in the freezer (for about 15 minutes) while you make the filling.
Remember to allow pie to defrost before attempting to serve it, allowing for 10 to 15 minutes so that the crust is able to be cut.
- Double the pie crust and freeze one in a ziplock for later. It defrosts quickly in the fridge or on the counter. PIE crust works well for freezer cakes and oven-baked pies. See the recipe here.
- If baking, I prefer to use glass pyrex pie dishes.
- For the freezer, if you want to be able to remove your pie/cake, line your pan with parchment paper to make it super easy to plate.
- For a finer, more traditional crust, use a blender to coarsely grind all the ingredients together.
- See Pecan Pie, Avocado Freezer Fudge, & Cheesecake recipes for filling ideas or try out your favorites.
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