Thanksgiving morning my mother and I realized we forgot to put a dessert on our menu! We decided to make a my mom’s Pumpkin Pie but we had never had a Paleo pie crust. So, we put our two brains together and made a pretty darn good pie crust! Even my “not-so-Paleo” family members raved about how tasty it was and we have made it a few times since!
The recipe we came up with is too good not to share. I made it again this morning and paired it with Elana’s Pantry Apple Tart. I am in Paleo heaven!
Paleo Pie Crust
***preheat oven to 350 and grease a pie pan
1) Process almond flour, coconut, and walnuts in a food processor by pulsing until everything becomes crumb-size. Add egg to the food processor and process until mixed in. Then drizzle the coconut oil and process on low until the mixture forms a nice, smooth ball.
2)Press dough into large size pie pan or 8×8 glass dish. It will press in easier if you use either saran wrap or tinfoil over the mixture and press down on the foil to press evenly around the pan.
3)Bake the crust at 350 degrees for 10-15 minutes until the crust is golden brown. Remove from oven. Cool five minutes, then add the pie filling or cheese cake mixture and bake according to directions.
***If you decide to make the Apple Tart: the directions say not to cook the crust first but to cook the apples and the crust all together. So, you don’t need to pre-cook the crust for this recipe***