Prep Time: 10 mins
Cook Time: 13 mins
Rating:
fatsecret members overall average rating
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Gluten free and low carb.
Ingredients
Directions
- Preheat oven to 350 °F (175 °C). Line the bottom of a 9" pie pan with parchment paper or grease very well.
- Combine the coconut flour, butter, stevia and sea salt into a food processor. Pulse until well combined.
- Add eggs and vanilla extract. Process again until dough forms.
- Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
- Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on counter for 10 minutes before filling it with filling, you can bake it again after adding filling.
- Serving size is 1 slice or 1/12 of entire recipe.
10 members have added this recipe to their cookbook.
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Reviews
I was very pleased with this crust, but was surprised at how sweet it is - worked nicely with our pumpkin pie filling. Put it in my deep pie dish and only put dough on the bottom of pan on top of parchment paper (is that correct?) Do not own a food processor but a pastry blender worked well. Thanks for posting.
07 Jan 22 by member: alilduckling
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Nutrition summary:
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There are 118 calories in 1 serving of Coconut Flour Pie Crust. |
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Calorie break-down: 64% fat, 28% carbs, 8% protein. |
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Nutrition Facts
Amount Per Serving
Calories
118
% Daily Values*
Total Fat
9.75g
13%
Saturated Fat
6.367g
32%
Trans Fat
0g
Polyunsaturated Fat
0.402g
Monounsaturated Fat
2.306g
Cholesterol
56mg
19%
Sodium
79mg
3%
Total Carbohydrate
9.49g
3%
Dietary Fiber
3.2g
12%
Sugars
0.57g
Protein
2.63g
Vitamin D
-
Calcium
7mg
1%
Iron
0.15mg
1%
Potassium
13mg
0%
Vitamin A
76mcg
8%
Vitamin C
0mg
0%
6%
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of RDI*
(118 calories)
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Calorie Breakdown:
Carbohydrate (28%)
Fat (64%)
Protein (8%)
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* Based on a RDI of 2000 calories
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