Yesterday was International Pie Day so I got baking and found this wonderful low carb pie crust recipe. This pie crust is crisp and holds it shape perfectly – it does not taste too “coconutty”. I love that this crust is budget friendly – so many recipes when you are following a low carb diet use almond flour which is ridiculously expensive – coconut flour is very affordable and I love that it is not as sweet as almond flour. It is a winner that has husband approval for going in the recipe book permenantly. I cannot wait to try many a pies and tarts with this crust. You can adjust the honey quantities as you wish. The crust looks quite yellow before you bake it. (see below)
BUT this is what it looks like when you take it out of the oven – heaven. I made a luxurious lemon filling for this pie which I will be sharing with you soon.
Low Carb Pie Crust
Prep Time: 5 Minutes
Baking Time: 10 Minutes
1/2 Cup of Butter – melted
3/4 Cup of Coconut Flour
1-3 Tablespoons of Honey
1/4 teaspoon of salt
Beat eggs, butter and honey together
Add salt and coconut flour to the egg mixture and mix well. (It will appear too liquid at first but the coconut flour absorbs moisture very quickly)
Grease your pie dish well.
Press the dough into the pie dish using the back of a wooden spoon or your fingers
Bake for 8-10 minutes