Perfect Chocolate Coconut Pie Crust

Jane-Icon-2If you like chocolate and toasted coconut, you’ll LOVE this pie crust. Paleo, gluten-free, grain-free, and tree nut-free, it’s great for gatherings when you need to accommodate diverse diets. Soft and flexible, you can press it into the pan with your fingers, or roll it out with a rolling pin! When it bakes, it gets crispy and irresistibly delicious. The secret to its pliable texture is chia, those high-nutrient superfood seeds that absorb liquid and work as a binder. This crust tastes fantastic with Chocolate Swirl Pumpkin Pie. Yield: one 9 1/2-inch pie bottom.

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Roll the dough with a rolling pin. Or you can press it into the pan with your fingers.

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This pie crust is luscious with Chocolate Swirl Pumpkin Pie!

Perfect Chocolate Coconut Pie Crust

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Ingredients

  • 2 large eggs at room temperature (110 grams total out of the shell)
  • 3 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
  • 1/4 heaping teaspoon unprocessed salt
  • 1 tablespoon ground chia seeds (grind first, then measure)
  • 1 1/3 cups (302 grams) coconut butter (if mixing by hand, soften butter by placing the container in a bowl of warm water)
  • 2 tablespoons pure cacao powder
  • 1 to 2 tablespoons coconut flour to thicken after chilling, only if necessary

Instructions

  1. Preheat oven to 300°F. Get out a 9 or 9 1/2-inch pie pan.
  2. In a food processor or mixing bowl add eggs, sweetener, salt, and chia seeds. Mix until smooth. Add coconut butter and mix again until smooth. (If your ingredients are cold, have patience. Stop and process several times until the dough warms up enough to soften the coconut butter.) Add cacao powder last and mix well until the dough is smooth. When the dough is smooth, refrigerate in the container for 15 minutes to allow it to firm up. Don't chill too long, or it will be too stiff.
  3. Check the dough consistency. It should be very thick and pliable. If it’s too wet to roll, you can knead it with a tablespoon or two of coconut flour. If it is too thick to roll, beat a fresh egg and add it in increments until the dough is thick enough to press into a pie pan. this is all about temperature. Too cold, it will be brittle. Too warm, it will melt with the warmth of your hands. Just handle it sort of quickly.
  4. You can just press it into a 9-inch pie pan with your fingers. Or you can use a rolling pin: Roll it between two pieces of parchment paper into a disk about 1/8 inch thick, and 1 inch larger than your pie pan all around. Dust with cacao powder flour to prevent sticking to the parchment paper. Remove the top sheet of paper. Flip the bottom paper and rolled dough over onto your pie pan and gently peel away the paper. Repair any rips and flute the edges if you wish. If you’re pressing the dough into the pan with your fingers, start with a ball of dough in the center of the pie pan. Spread it with your fingers toward the edges, up the sides, and flute the edges if desired. Easy!
  5. If prebaking, bake 10 minutes. Do not bake for more, or the delicate coconut texture may collapse. Allow it to cool, turn oven temperature up to 350 degrees F, add filling, and bake your pie. Enjoy!

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