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Home / Recipes / Pies

Coconut Flour Pie Crust (Keto, Gluten-Free)

By Lisa MarcAurele · Jul 4, 2020 · 156 Comments

16.4K shares
Jump to Recipe
coconut flour pie crust pinterest image

Want the perfect base for your low-carb pies that isn’t made with almond flour? Give this simple coconut flour pie crust a try for both sweet and savory pies.

coconut flour pie crust with text overlay
Article Index
  • Why you'll love it
  • Ingredients
  • Quick tips
  • Instructions
  • ️ Serving suggestions
  • FAQs
  • Related recipes
  • Recipe

It seems that every year, the holiday season creeps up on my and I'm left scrambling at the last minute. It also gives me a good reason to bake some sugar-free pies.

I've created a lot of recipes for a keto pie crust over the years. The recipe I usually use for holiday pies is the one found on my key lime pie recipe. That was the first crust I ever made with coconut flour. But, that recipe also includes almond flour.

Since then, I've also created a really good almond flour pie crust that is really close to a regular pie crust in taste and texture. But that one isn't a good option for those who need something nut-free.

I know a few people who are sensitive to nuts so it’s nice to have an option for them. That's why I created this easy coconut flour pie crust recipe.

This crust is safe for those with a nut sensitivity and doesn't have a strong coconut flavor like my coconut pie crust. That makes it a much better alternative to a traditional crust.

Why you'll love it

There are many people who prefer coconut flour over almond flour and I'm one of them. It's much lighter than nut flours and gives baked goods a texture more like all purpose flour.

This buttery pie crust is light and flaky. You can use it for either savory or sweet pies. Just omit the low carb sweetener for savory.

That makes it great to use for keto desserts as well as savory dishes like a low-carb chicken pot pie.

Ingredients

There's only five simple ingredients needed for the recipe and you probably already have everything you need right in your kitchen!

Coconut flour

The gluten free flour used in the crust is coconut flour because it's low-carb and keto-friendly.

Eggs

When baking with coconut flour, you'll need an adequate amount of eggs. They act as the main binder and add the protein needed without gluten.

Butter

For a rich and buttery taste, you'll want to use real salted butter. If you want a dairy-free crust, butter flavored coconut oil will work too.

Sweetener

I prefer using a monk fruit granular sweetener but you can use my keto sweetener conversion calculator to substitute with any low-carb sugar substitute.

Salt

A touch of salt is added to enhance the flavor of baked goods. If you don't use it the taste may be flat and bland.

Note: You'll find all the exact amounts used in the printable recipe card at the bottom of this post which is shown with a green background.

ingredients in white mixing bowl

Quick tips

  • Use a pie crust shield. The edges of the crust can burn easily so be sure to use a pie shield or foil over the edges to prevent burning
  • Adjust liquid if needed. The absorbency of coconut flour can vary so you need to make sure you use the right amount of eggs and liquid. I recommend gradually adding in the melted butter and adding more if the consistency of the dough isn't right. You can always add in a bit more flour if it gets too sticky.
  • Sprinkle on flour. To prevent the dough from sticking to the sheets of parchment paper, wax paper, or plastic wrap while rolling, it's best to sprinkle on a little coconut flour onto the dough. You only need a very small amount.
  • Adjust flour if needed. If you find the dough to be a bit sticky when forming it into a ball, it’s best to knead in more coconut flour. However, you need to be careful not to add too much.
  • Combine mix in pie pan. You can mix up all the ingredients right in the pie pan. You’d just need to press it out with your hands or a small pastry roller.

Instructions

Most recipes require the use of a food process to work cold butter into the coconut flour. However, there's no need for a food processor with this low carb pie crust recipe. I find there's very little difference in texture between the crust and one made with the food processor method.

Melt butter

Melt the butter. I like to melt the butter in a microwavable bowl for a minute or two on 30% power.

melted butter in mixing bowl

Add main ingredients

Once you have your butter melted, you'll add in the eggs, sweetener, salt, and coconut flour. Stir well until a dough forms.

preparing the dough

Form crust

Once you have your dough, you'll form it into a ball with your hands. Then place the ball between sheets of wax paper, parchment paper, or plastic wrap.

Flatten out the ball by rolling over the top sheet with a rolling pin until you have a circle that's a few inches larger in diameter than your pie dish.

Remove the top paper and invert into pie dish. Then remove the remaining paper from the dough. Press dough into pie pan being sure press it along the sides of the pan.

Sometimes, the dough does crack when transferring to the pan. But, I just press dough back together.

rolling out the dough and transferring to pie pan

Prep for baking

Trim the excess dough from the edges of the pan and flute the edges with your fingers.

If baking an unfilled crust, poke small holes in the bottom of the crust using the tines of a fork. This prevents bubbles and pockets from forming if steam gets trapped under the crust while baking. Pie weights can do the same thing.

prepared crust in pie pan

Bake

Before baking, cover the edges of the crust with a pie shield or aluminum foil. This will prevent the edges from becoming burned.

For an unfilled crust, bake for about 10 minutes in a preheated 400°F oven. Cool completely on a wire rack before adding your filling.

There's no need to pre-bake the crust for a baked filling. It will cook as the filling is baked. However, some recipes may call for a partially baked pie crust.

baked pie crust

️ Serving suggestions

You can use this basic pie crust recipe for either a no bake or baked filling. It works great with the no-bake filling used in my keto coconut cream pie and my sugar free banana cream pie. But you can also use if for the baked filling in my strawberry cream cheese pie.

FAQs

Before sharing the full recipe, I wanted to go over some questions that people often have about making a crust with coconut flour.

How does coconut flour affect baking?

Coconut flour is a good substitute for wheat flour in baking, but it has a very different consistency and flavor. It can be used in recipes with less liquid than wheat flour, so you may need to add more eggs or oil to compensate. Depending on the recipe, it may also require more baking powder or baking soda.

Can you use coconut flour instead of almond flour for crust?

Yes, you can use coconut flour for crusts. Coconut flour is a great alternative to almond flour because it is gluten-free and has a lower glycemic index than most other flours. It has a light, sweet taste that complements savory foods.

What is the best type of flour to use for pie crust?

The type of flour that you use will depend on the recipe you are following. Many people find almond flour is the best low-carb option for pie crust because it's about 75% fat. Coconut flour is defatted so you need to add a good amount of fat to use it for a crust.

How do you make a pie crust more moist?

There are a few things you can do to make your pie crust more moist. You can use a little bit of water or keto-friendly milk alternative in the dough to make it less dry. Or, add an egg for extra moisture. You can also brush the crust with an egg wash before baking it to help it stay moist.

Related recipes

Need some more ideas for using this crust in keto pie recipes? Here's a few more of my favorites.

  • Keto apple pie gives you the same classic fall flavors without the sugar crash.
  • Low-carb pecan pie has a rich and gooey sweet taste but none of the heavy carbs.
  • Keto key lime pie has a smooth and creamy filling perfect for spring and summer.
  • Sugar free chocolate pie is made with a thick chocolate pudding topped with whipped cream.
  • Keto lemon meringue pie is just what you need to celebrate the start of spring.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

coconut flour pie crust baked

Coconut Flour Pie Crust - Gluten free

4.68 from 28 votes
Want the perfect low carb pie crust that isn't made with almond flour? Give this pie crust made with coconut flour a try for both sweet and savory pies.
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Total Time:20 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 servings
Calories: 165

Video

Ingredients

  • ½ cup butter
  • 2 eggs
  • ¼ cup low carb sugar substitute (or Sukrin:1) leave out for savory
  • ¼ teaspoon salt
  • ¾ cup coconut flour sifted (about 77g)
US Customary - Metric

Instructions

  • Place butter in a microwavable bowl. Microwave until melted.
  • Add eggs, sweetener, and salt. Mix well.
  • Stir in sifted coconut flour until dough forms.
  • Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour.
  • Roll out dough between wax paper to about ⅛ inch thick.
  • Turn rolled out dough into a 9 inch pie pan.
  • Prick bottom and sides of crust with a fork. Use a pie crust shield to prevent burning the edges. 
  • Bake crust at 400°F for 10 minutes. Cool completely on wire rack.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 165 | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 213mg | Potassium: 15mg | Fiber: 3g | Sugar: 0g | Vitamin A: 415IU | Calcium: 10mg | Iron: 0.5mg

Additional Info

Net Carbs: 3 g | % Carbs: 8 % | % Protein: 8 % | % Fat: 84 % | SmartPoints: 7
Values
Array
(
    [serving_size] => 1
    [calories] => 165
    [carbohydrates] => 6
    [protein] => 3
    [fat] => 14
    [saturated_fat] => 9
    [cholesterol] => 71
    [sodium] => 213
    [potassium] => 15
    [fiber] => 3
    [sugar] => 0
    [vitamin_a] => 415
    [calcium] => 10
    [iron] => 0.5
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First published on November 7, 2016. Last updated on February 12, 2021, with new images, additional recipe information, and tips.

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Related Posts

Reader Interactions

Comments

  1. Linda Nichols

    December 11, 2022 at 11:13 am

    5 stars
    Thanks so much for a nut free option for crusts. Both my kids as they aged are nut allergic and on KETO diet, it is tough to find other options that "work"

    Reply
  2. Martine

    November 13, 2022 at 7:26 pm

    Would this recipe work as the top of something like a pot pie?

    Reply
  3. Lisa

    October 09, 2021 at 3:23 am

    I am just curious. In your 1st pumpkin pie recipe from 2011 (the Almond Milk Pumpkin Pie), you used a whey protein in the crust but here you did not. Why did you decide to use it back then but not now or what did the protein bring to the recipe? Thank you - I'm just loving your recipes & videos!!

    Reply
    • Lisa MarcAurele

      October 09, 2021 at 7:31 am

      I was experimenting with whey protein in the other crust which makes the texture lighter.

      Reply
  4. Chris

    November 10, 2020 at 4:03 pm

    Can I use walnut flour? If not, do you have any recipes using walnut flour?
    Thx

    Reply
    • Lisa MarcAurele

      November 11, 2020 at 10:17 am

      Walnut flour should work in an all nut flour recipe like this almond flour pie crust recipe.

      Reply
  5. Joan Cimino

    September 23, 2020 at 1:32 pm

    5 stars
    I've made this crust a few times and it always turns out perfectly. Very easy and tasty!

    Reply
  6. Tara

    November 28, 2019 at 12:15 am

    Thank you for this wonderful recipe, I’ve been making French silk with this crust and it’s absolutely to die for!! A hit with my family and friends- especially for those who are gluten free!

    Reply
    • Amber

      October 20, 2023 at 6:10 pm

      Hi, I'm not personally looking for low carb or keto recipes, but I have gluten-free pals that I'm making (chocolate chess and apple) pies for. I didn't have enough coconut flour so I added some sweet rice flour and homemade oat flour to get the amount of flour correct, also used coconut sugar as my sweetener, worked fabulously! Thanks for the recipe backbone!

      Reply
  7. karen

    November 12, 2019 at 2:16 pm

    how do you transfer the dough using the wax paper?

    Reply
    • Lisa MarcAurele

      November 12, 2019 at 2:37 pm

      Very carefully. But don't worry if it breaks or cracks. I just smooth everything out with my fingers or a small roller.

      Reply
  8. Crystal

    August 11, 2019 at 10:29 pm

    Hi. I am making homemade apple pie using a coconut pie crust. I want to freeze the entire pie with filling in it, unbaked. I have done this numerous times with white flour pie crusts. But have never done it with a coconut pie crust. Does it freeze ok with the unbaked filling in it as well as the unbaked pie crust?

    Reply
    • Lisa MarcAurele

      August 12, 2019 at 9:22 am

      I know it freezes well unbaked for a bottom crust custard pie.

      Reply
  9. Beth

    August 01, 2019 at 9:06 am

    Can you make a top and bottom crust for a berry filling pie instead of just one crust pies?

    Reply
    • Lisa MarcAurele

      August 01, 2019 at 9:47 am

      You can, but it adds too many carbs. Or, you can try making the crusts much thinner.

      Reply
  10. Ben

    May 26, 2019 at 3:50 pm

    If I were to make butter tart shells how long would cook for and oven temperature

    Reply
    • Lisa MarcAurele

      May 27, 2019 at 8:23 am

      It depends on the size. Smaller ones will need less time so I might actually lower the temperature to 350°F and check on them in 5-10 minutes.

      Reply
  11. Elizabeth K Mugrage

    January 13, 2019 at 3:49 pm

    Can I substitute palm shortening for butter

    Reply
    • Lisa MarcAurele

      January 13, 2019 at 7:44 pm

      It should work out although I haven't tried it myself.

      Reply
  12. marguerite lindemann

    December 27, 2018 at 5:57 pm

    Can you substitute lard for the butter? I use lard for regular pie crusts

    Reply
    • Lisa MarcAurele

      December 27, 2018 at 6:51 pm

      That usually works as it's an equal amount of fat that's needed in the recipe.

      Reply
      • mom2one

        November 20, 2020 at 6:20 pm

        Would you then add COLD lard (I keep mine in the freezer) and pulse in a food processor with the coconut flour and sweetener?

      • Lisa MarcAurele

        November 21, 2020 at 5:32 pm

        You can use cold lard and cut into the dry ingredients with a food processor.

  13. Natasha

    December 21, 2018 at 5:14 pm

    Would this recipie work dairy and egg free? Can you suggest any replacements please. Thanks

    Reply
    • Lisa MarcAurele

      December 22, 2018 at 8:08 am

      I'd use butter flavored coconut oil for the butter and a mix of gelatin and water for the eggs. You could try using psyllium or flax eggs as well.

      Reply
  14. Bernie Brydle

    December 21, 2018 at 3:00 pm

    Would this recipe work for butter tarts? and would i pre-cook the tart shell first? Thanks.

    Reply
    • Lisa MarcAurele

      December 21, 2018 at 3:02 pm

      I'm not familiar with butter tarts, but if it uses a pie crust base, this recipe should be okay.

      Reply
  15. Ashlee

    November 19, 2018 at 7:03 pm

    Is it possible to use honey instead? If so, how much would you recommend?

    Reply
    • Lisa MarcAurele

      November 20, 2018 at 5:29 am

      It's similar to sugar, so I'd try 1/2 cup.

      Reply
    • Laura

      December 06, 2018 at 5:40 pm

      Ashley, did you try it with honey? That is my question as well.

      Reply
  16. Italia

    November 16, 2018 at 9:42 am

    Hi Lisa,

    Thanks for the recipe! Going to try it this Thanksgiving with the pumpkin pie filling. Can I use Stevia Baking or 1/4 cup of any other low carb sweetner or does it have to be the one you linked?

    Reply
    • Lisa MarcAurele

      November 16, 2018 at 4:52 pm

      Any sweetener works. Just adjust as needed.

      Reply
      • mom2one

        November 20, 2020 at 6:22 pm

        So, if I wanted to use just stevia (not a blend) how much do I use and what other ingredients would I need to adjust?

      • Lisa MarcAurele

        November 21, 2020 at 5:32 pm

        You can use the sweetener conversion calculator for other options. You may need to add something like whey protein to make up for the missing bulk if using a concentrated sweetener.

  17. RR Johnson

    November 13, 2018 at 12:21 pm

    Can this crust be frozen.? If so rolled out or in a ball you defrost to roll and use.
    Thank you for all your hard work to help so many of us you do not know. You have a servant’s heart.

    Reply
    • Lisa MarcAurele

      November 13, 2018 at 1:43 pm

      You can either freeze the dough or premade crusts. I used to freeze the crusts after they were baked.

      Reply
  18. Madeleine

    November 01, 2018 at 1:58 pm

    can I use coconut oil instead of butter ?

    Reply
    • Lisa

      November 01, 2018 at 2:32 pm

      That should be okay.

      Reply
  19. Jo

    October 27, 2018 at 4:26 pm

    Do I minus the dietary fibre from the total carb amount? Would it be 3 grams of carbs or is it 6 grams? Posting from Australia,
    Thanks ✨

    Reply
    • Lisa

      October 27, 2018 at 7:17 pm

      It depends on whether you do net carbs or total carbs. Total is 6g and net is 3g.

      Reply
  20. Mary

    October 26, 2018 at 11:43 am

    Would the bake time be different if I used this crust recipe for mini single serve tarts?

    Reply
    • Lisa

      October 26, 2018 at 3:26 pm

      Most likely it will cook faster so the time should be shorter.

      Reply
  21. Michelle Leach

    August 03, 2018 at 11:50 pm

    If i use this for quiche. Do i prevake the pie crust still? Or do i add the egg custard then bake?
    Thanks
    Michelle

    Reply
    • Lisa

      August 04, 2018 at 7:00 am

      I'd add the egg mixture and then bake.

      Reply
      • Michelle

        September 28, 2018 at 11:32 am

        5 stars
        I prebaked my shell, let it sit over night. The next day I mixed up my quiche batter following my mother’s recipe. It was perfect!!

        So I think you could try either.

      • Lisa

        September 28, 2018 at 7:01 pm

        Thanks for the info Michelle!

  22. Christine

    July 10, 2018 at 2:26 pm

    Do you think this would work well pressed into a tart pan instead of rolled out as a pie crust?

    Reply
    • Lisa

      July 10, 2018 at 4:13 pm

      It should. Sometimes, I just press it into a pie pan rather than rolling it out.

      Reply
  23. Belinda

    March 25, 2018 at 10:18 pm

    Thank you for this crust recipe. However, my sister is allergic to egg whites. Do you think this recipe will work with only the yolks or should I add another yolk make up for the egg whites?

    Reply
    • Lisa

      March 26, 2018 at 9:15 am

      You could try just the yolks or maybe even replace the eggs with psyllium eggs or flax eggs.

      Reply
  24. mitzi

    March 15, 2018 at 8:50 pm

    4 stars
    they turned great in tart form..:) thx

    Reply
  25. Jessica

    March 03, 2018 at 5:52 am

    Thank you for this, I've been looking for a Keto friendly recipe that doesn't use almond flour, simply because my boyfriend hates the taste of almond. I'm going to try this tomorrow for steak and ale pies (we live in Britain where it's all about the savory meat pies.) Does it work well as a folded pie, ie: pasty / empanada? I do have mini pie dishes if you recommend doing it that way instead of folding into a pasty.

    Reply
    • Lisa

      March 03, 2018 at 7:05 am

      It may crack when making a folded pie, but just press it back together and it should be fine.

      Reply
  26. Poppy

    February 21, 2018 at 1:46 pm

    5 stars
    I just tried the unsweetened version for my quiche and have to say as a dough this is great!
    Even though I used only a very thin layer (I pressed the dough into the pan with my fingers) it held together perfectly when taking the quiche out. The coconut flavour is present but not too dominant for a savoury dish and it adds some sweetness to the quiche.
    I think I need to experiment with my filling (maybe add some ginger, use a different kind of cheese, ... any suggestions?) to get the taste right, but I will definitely keep experimenting with this, thank you 🙂
    Next time I will cover the edges with foil as another commenter suggested, as they got a little dark (but not quite burnt yet 😉

    Reply
    • Lisa

      February 21, 2018 at 2:18 pm

      This is a great crust for quiche! And, I like using a pie shield vs. the foil.

      Reply
      • Melody

        September 29, 2018 at 11:08 am

        5 stars
        Do you cook the pie shell frist when you make your quiche or a pumpkin pie?

      • Lisa

        October 01, 2018 at 8:49 am

        I don't. I use the crust unbaked.

    • Michelle Leach

      August 03, 2018 at 11:55 pm

      Did you pre bake the crust? Or did you add the filling then bake?
      Thanks
      Michelle

      Reply
  27. steph

    February 16, 2018 at 4:49 pm

    4 stars
    Does this pie crust recipe hold together well when you cut individual pieces.? I am eager to try it as I am always looking for coconut flour only dessert and baked goods because too many nuts cause me to have cold sores.

    Reply
    • Lisa

      February 17, 2018 at 4:09 am

      It does hold together. Nuts are inflammatory which is why they can trigger a cold sore breakout. And, it's one reason I prefer coconut flour over almond flour.

      Reply
  28. Jamie S

    January 26, 2018 at 11:48 pm

    I want to try my hand at a low carb, gluten-free "pop tart", for my daughter. If I roll this into a rectangle instead, how large do you think it would be? If I cut the rectangle in half, put jam on one half, then placed the other half on top, how long do you think it would need to bake?

    Reply
    • Lisa

      January 27, 2018 at 5:20 am

      That should work and the baking time should be similar. You'd just need to keep an eye on it. And, it might help to flip the pastry about halfway.

      Reply
  29. Joan Endique Solitario

    November 30, 2017 at 4:05 am

    5 stars
    This crust was perfect. It cracked moving it to pan after rolling but I just pressed it back together like you said. Thank you!!

    Reply
    • Lisa

      November 30, 2017 at 5:49 am

      You're welcome! Hope it tasted great too!

      Reply
  30. Sue

    November 22, 2017 at 6:46 pm

    5 stars
    I just made this and the crust burnt on the top edges and then I added the cheesecake filling and had to recook and it just burnt more. What did I do wrong? I followed everything exactly.

    Reply
    • Lisa

      November 23, 2017 at 5:49 am

      I don't pre-bake this crust for baked pies and I always use a pie crust shield the whole time while baking.

      Reply
  31. Ash

    November 20, 2017 at 5:58 pm

    When you baked it, did you cover the edges with foil? It looks like it got charred pretty badly, which can be prevented in a normal crust with foil. Just trying to gauge how sensitive this recipe is compared to a traditional recipe 🙂

    Reply
    • Lisa

      November 20, 2017 at 8:30 pm

      I always use a pie crust shield placed on top of the crust edges to ensure they do not burn. I keep the shield on during the entire bake time.

      Reply
  32. Terri Larimore

    November 19, 2017 at 10:33 pm

    5 stars
    I am wondering if I can bake this dough in a "springform" pan and use as a bottom only crust for a cheesecake? Does this sound weird? All of the other "crust" recipes I have seen for cheesecakes just don't look good to me, but this one does. Opinions?

    Reply
    • Lisa

      November 20, 2017 at 8:16 am

      It's worth a try. It would be more like a pie crust than a cheesecake crust.

      Reply
  33. Deborah

    November 19, 2017 at 10:49 am

    5 stars
    I am both a baking and a keto novice so I have a quick (probably silly) question:

    If you are making a pie that needs to be baked do you use this crust recipe unbaked?

    And conversely if you are making a no bake pie then bake the crust first?

    Sorry if that sounds obvious but I would hate to spend time preparing the crust, and then mess up what sounds like a great recipe

    Reply
    • Lisa

      November 20, 2017 at 8:49 pm

      That's exactly what I do. Leave it unbaked for a baked pie and bake it for an unbaked pie.

      Reply
  34. Gerri

    November 18, 2017 at 12:06 am

    Hi, looks lovely. I have made a really good almond flour crust. But plan on trying this. Are you only doing it for nut sensitive persons? Or do you prefer the taste?

    Reply
    • Lisa

      November 18, 2017 at 7:52 am

      I prefer coconut flour as it's less inflammatory than almond flour.

      Reply
  35. Laura S.

    November 06, 2017 at 10:49 am

    Do you think if I left the butter solid/cold and cut it into the dry ingredients, then incorporate the beaten eggs would help this have a flaky texture?
    Thanks for your recipe help 🙂

    Reply
    • Lisa

      November 06, 2017 at 12:00 pm

      It's worth a try. I usually pulse in the food processor when leaving butter chilled.

      Reply
  36. Andie Early

    October 26, 2017 at 12:49 pm

    I was planning making this today. My husband wants pumpkin pie for his birthday! I do not have any eggs. Is there a substitute you would suggest? Or do I need to run out and buy eggs?

    Reply
    • Lisa

      October 26, 2017 at 7:54 pm

      For a true custard, you'll need to have egg yolks. The next best thing would be a no bake pumpkin pie using gelatin. You could use my pumpkin mousse recipe as a filling.

      Reply
      • Erin

        November 22, 2017 at 7:37 am

        Wondering what I can use instead of eggs in this crust? My son is allergic to them! Do you think your typical egg substitute would work or something else?

      • Lisa

        November 23, 2017 at 5:55 am

        Yes. You can use an egg substitutes in the crust. I also have used gelatin eggs successfully.

  37. Amy

    October 10, 2017 at 12:58 pm

    Can you use almond flour instead of coconut?

    Reply
    • Lisa

      October 10, 2017 at 1:06 pm

      Not in this recipe.

      Reply
  38. Marsha

    August 22, 2017 at 11:07 pm

    Lisa, have you been having trouble with your site? I cannot get a single recipe to print from it, yet I can print anything on any other site.

    Reply
    • Lisa

      August 23, 2017 at 6:07 am

      I need to know the browser you are using and if it's on a Windows or Mac computer. There have been issues with the Microsoft Edge browser. I've been using Chrome on both Mac and Windows without a problem.

      Reply
  39. stormy a park

    August 17, 2017 at 2:30 pm

    5 stars
    made this crust this morning for my coconut cream pie.just started 2 weeks ago to go low carb ,high protein diet, both me and my daughter and i have to say thank you , i was dying for treat and this was it..love will use again.

    Reply
    • Lisa

      August 17, 2017 at 5:48 pm

      You're welcome. Wishing you and your daughter the best!

      Reply
  40. Ash

    July 21, 2017 at 8:20 pm

    4 stars
    I plan to make a strawberry pie today using this crust recipe (substituting in regular sugar though). I cannot wait to taste it!

    Reply
    • Lisa

      July 22, 2017 at 3:45 am

      It's a good crust for most pies and should be delicious with a strawberry filling.

      Reply
  41. Essby

    May 29, 2017 at 12:28 pm

    In your Nutrition Facts, how many servings make up the piecrust?

    I cannot wait to make this! Thank you!

    Reply
    • Lisa

      May 30, 2017 at 7:24 am

      It's stated at the top of the recipe... 8 servings.

      Reply
      • Sonia Mehrotra

        April 16, 2018 at 2:59 am

        Hi....the top of the recipe says 12 servings. So the nutritional information is for 8 servings or 12? Thanks

      • Lisa

        April 16, 2018 at 4:51 am

        It's what's at the top of the recipe which is 8 servings.

  42. Melissa

    May 18, 2017 at 10:40 am

    5 stars
    This is my go to crust since we change our lifestyle!
    🙂

    Reply
    • Lisa

      May 18, 2017 at 5:03 pm

      I'm so glad it worked out for you! I love it as well.

      Reply
  43. Kris

    March 01, 2017 at 3:37 pm

    The texture came out almost like a madeline. I think I'll add some vanilla extract or lemon extract another time to make cookies!

    Reply
    • Lisa

      March 01, 2017 at 5:43 pm

      That sounds like a wonderful idea! I may give it a try.

      Reply
      • Reba

        March 15, 2018 at 2:58 pm

        3 stars
        Hi Lisa. Hope you are well. I made this today as a recipe for cookies. They are dry but crispy to a degree which my quest on a Keto diet. I think next time I'll switch some of the coconut flour for maybe oat bran flour. Then make sandwich cookies with almond butter mixed with stevia. ...I read once that someone was charged 500 dollars instead of 5 dollars for the recipe for chocolate chip cookies at a famous restaraunt. She had asked for the recipe and the waitress said it was 5. The customer thought it was $5 not $500! So anyway, one of the ingredients was oatmeal. I'm hoping oat bran will yield similar results!!

      • Lisa

        March 15, 2018 at 8:08 pm

        Interesting. I've never tried to make cookies from this recipe.

  44. LaTonya

    February 14, 2017 at 10:31 pm

    5 stars
    I just put two of them in the oven. One for a cheesecake and another one will be a quiche. Can't wait to try it. I've been missing my crust. This was actually very easy to make. Now I can stick to my diet. Thank you.

    Reply
    • Lisa

      February 15, 2017 at 6:22 am

      I hope you enjoy them!

      Reply
  45. Claudette Spiers

    February 09, 2017 at 4:41 am

    Hello,
    I have just started low carb eating and looking for inspiration after a disastrous, carboard tasting chocolate torte birthday cake. Your recipes look fab and much more like real recipes ie using butter with almond / coconut flour. I am really keen to try this pie as have been missing crunch. Also your bread. Anyway I digress slightly when you show carb values do I deduct the fibre value to get net carbs? I am in France and they only count net carbs here. Also how many servings are you calculating for this pie recipe. Thank you in advance can't wait to explore some more.

    Reply
    • Lisa

      February 09, 2017 at 6:57 am

      You would need to deduct fiber from carbs to get net. The nutrition info gives total carbs unless specified as net.

      Reply
  46. Kate

    November 19, 2016 at 10:33 am

    I would love to use this recipe for my pumpkin pie for thanksgiving. Has anyone made it ahead of time and frozen it with success?

    Reply
    • Lisa

      November 19, 2016 at 11:08 am

      You should be able to freeze the crust unbaked and then add the filling and bake per your recipe directions.

      Reply
  47. Dawn Staton

    November 16, 2016 at 1:31 pm

    5 stars
    Just found you site. Love it. I'm a diabetic, which flour is best for us with low carbs but also low calories? I also have to lose weight and sometimes you can give up carbs but the item has a lot of calories. It's hard to find a balance at times!! Thanks for the info.

    Reply
    • Lisa

      November 16, 2016 at 3:34 pm

      I recommend using coconut flour as some of the fat has been removed. There's only 60 calories per 100 grams.

      Reply
  48. Diane

    November 16, 2016 at 1:09 am

    So excited to try this! I made a crust last year with almond flour and it was a complete fail in the taste dept. Can I use Splenda in place of the Swerve?

    Reply
    • Lisa

      November 16, 2016 at 5:38 am

      Splenda is okay to use. Hope you love it! 🙂

      Reply
      • Diane

        November 16, 2016 at 10:44 am

        Awesome! Thank you so much!

  49. Michelle

    November 13, 2016 at 10:56 am

    Does it have a coconut flavor? Some people really don't like coconut, so I'm curious about that. Great idea!

    Reply
    • Lisa

      November 13, 2016 at 2:52 pm

      I don't really notice it. It may have a slight taste of coconut.

      Reply
  50. Sonya Jones

    November 13, 2016 at 7:04 am

    Can't wait to try this..

    Reply
    • Lisa

      November 13, 2016 at 7:58 am

      Hope you love it!

      Reply
  51. Shannon

    November 12, 2016 at 10:20 pm

    Hi can I substitute regular sugar for the swerve/sukrin? I don't need low carb, just gluten free. Thank you!

    Reply
    • Lisa

      November 13, 2016 at 8:01 am

      You can and it would be a one-for-one substitute.

      Reply
  52. Jenny

    November 08, 2016 at 2:12 pm

    Oh my goodness this is perfect for the holidays! I can't wait to try it!

    Reply
    • Lisa

      November 08, 2016 at 3:09 pm

      I hope you love it Jenny!

      Reply
  53. Ellie Z

    November 08, 2016 at 8:14 am

    Came to comment for the Nov giveaway but the pie crust is in my future

    Reply
    • Lisa

      November 08, 2016 at 8:37 am

      Hope you love it Ellie!

      Reply
  54. LaTanya jung

    November 08, 2016 at 4:58 am

    Thanks for sharing. We are going to a family holiday dinner and now my husband and I will be able to have some dessert. I going to use this for my pumpkin cheesecake crust

    Reply
    • Lisa

      November 08, 2016 at 5:12 am

      It will be great for a pumpkin cheesecake! Have a great holiday 🙂

      Reply
  55. Bobie Fredrikson

    November 07, 2016 at 10:22 pm

    Looks good. Want to try it. Do you have a pecan pie recipe?

    Reply
    • Lisa

      November 08, 2016 at 5:21 am

      There is a pecan pie recipe here.

      Reply
  56. Brenda Mick

    November 07, 2016 at 10:12 pm

    Can't wait to try this out for Thanksgiving

    Reply
    • Lisa

      November 08, 2016 at 5:21 am

      It's perfect for those holiday pies!

      Reply
  57. Gaylyn Zamazal

    November 07, 2016 at 9:43 pm

    Going to have to try this.

    Reply
    • Lisa

      November 08, 2016 at 5:22 am

      Hope you love it!

      Reply
      • Jeffery Fischer

        November 15, 2017 at 2:50 pm

        Could I use Stevia for a sweetener

      • Lisa

        November 16, 2017 at 5:47 am

        You can use any sweetener. I typically use about 1/4 teaspoon of the concentrated powder.

  58. Janet lundy

    November 07, 2016 at 9:14 pm

    Always love her recipes

    Reply
    • Lisa

      November 08, 2016 at 5:26 am

      🙂

      Reply
  59. CarrotCop

    November 07, 2016 at 9:11 pm

    This looks like a keeper. I will be trying for sure.

    Reply
    • Lisa

      November 08, 2016 at 5:26 am

      Enjoy!

      Reply
  60. Pam

    November 07, 2016 at 8:15 pm

    This looks fantastic...can't wait to make a pie, or quiche!

    Reply
    • Lisa

      November 08, 2016 at 5:28 am

      I do like it for quiche. Planning to make another this weekend.

      Reply
  61. Lanita Canup

    November 07, 2016 at 7:19 pm

    Thanks for the nice collection of pies !

    Reply
    • Lisa

      November 08, 2016 at 5:32 am

      You're welcome. Enjoy!

      Reply
  62. AngieP.

    November 07, 2016 at 7:00 pm

    I love your site!

    Reply
    • Lisa

      November 08, 2016 at 5:29 am

      Thanks Angie!

      Reply
  63. Sherrie

    November 07, 2016 at 6:07 pm

    5 stars
    Looks yummy and easy to make

    Reply
    • Lisa

      November 07, 2016 at 6:41 pm

      It's really simple. And, no need to cut in butter.

      Reply
  64. Danielle

    November 07, 2016 at 5:52 pm

    4 stars
    One of the crusts I will be trying out before Christmas as my whole family will be in town. Little do they know it's going to be a low carb Christmas. ?

    Reply
    • Lisa

      November 07, 2016 at 6:41 pm

      I always sneak the low carb desserts onto my family each holiday. However, they look forward to them now that I've converted a few more to low carb.

      Reply
  65. Vickie Gilmer

    November 07, 2016 at 2:29 pm

    Looks great!

    Reply
    • Lisa

      November 07, 2016 at 3:32 pm

      Thanks Vickie!

      Reply
  66. Diana Babcock

    November 07, 2016 at 12:54 pm

    This will be perfect with as a base for low carb pumpkin pie! Or chocolate mousse pie!

    Reply
    • Lisa

      November 07, 2016 at 3:34 pm

      Yes! Both would be fantastic in this crust.

      Reply
  67. Charlotte

    November 07, 2016 at 10:44 am

    I will be baking this soon with pumpkin filling! I love your recipes.
    You have made my life so much easier trying new recipes to eat healthy!
    I make something new several times a week. My husband loves it!
    Thanks so much.

    Reply
    • Lisa

      November 07, 2016 at 12:18 pm

      You're welcome Charlotte! Great to hear that you are doing well on low carb.

      Reply
  68. Susan Broughton

    November 07, 2016 at 10:21 am

    I am always looking for low carb recipes, but my daughter also eats gluten free so this will really help in our house!

    Reply
  69. Carol Kesen

    November 07, 2016 at 9:38 am

    This looks sooo good .. I plan to try it very soon

    Reply
    • Lisa

      November 07, 2016 at 12:18 pm

      Hope you love it as much as we do!

      Reply
  70. Doris

    November 07, 2016 at 8:19 am

    I have used many of your other recipes, and look forward to trying this one with a lemon curd filling!

    Reply
    • Lisa

      November 07, 2016 at 8:34 am

      That sounds like a fantastic filling for it!

      Reply
  71. txgrandma

    November 07, 2016 at 7:25 am

    5 stars
    I'll be trying this very soon. Thanks so much!

    Reply
    • Lisa

      November 07, 2016 at 8:36 am

      I've already made it a few times to try out some pie ideas for the holidays. Enjoy!

      Reply
4.68 from 28 votes (8 ratings without comment)

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