Nut-Free Coconut Pie Crust


This recipe is from Nourishing Traditions by Sally Fallon. It is a great pie crust for people who cannot eat nuts. When it first comes out of the oven, it will be delicate and flaky. After it sits in the fridge overnight, it will get firm and more like a coconut cookie. It goes really well with the pumpkin pie recipe.

Serves 8-12


  • 1/2 cup coconut oil or butter, melted (use coconut oil for autoimmune and dairy-free diets)
  • 2 cups unsweetened shredded coconut meat such as Bob’s Red Mill Shredded Coconut


  1. Mix the coconut with the butter or oil in a small bowl. Transfer to a buttered or oiled 9-inch pie pan and press firmly and evenly against the bottom and sides. Because the coconut is delicate, you will have to gently move the mixture up the sides of the pie pan until it is evenly covered.
  2. For pumpkin or pecan pie, add the filling and then bake according to recipe directions. This pie crust can also be baked by itself for 30 minutes at 300 degrees and then used with filling that does not need to be baked, such as a Coconut Cream Pie or Berry Pie.

NUTRITIONAL INFO: Per Serving: 138 Calories; 15g Fat (91.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 97mg Sodium