French Coconut Pie

*Choose from pie crust below

2 1/4 cups turbinado sugar

2 T. whole wheat pastry flour

6 eggs

1 cup buttermilk

1/2 cup coconut oil, melted

1 cup macaroon style coconut (unsweetened)

1 cup chopped pecans

Preheat oven to 350 degrees.

In a small bowl, mix together the sugar and flour.

In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into the eggs until smooth. Stir in buttermilk, coconut oil, coconut and pecans. Pour into unbaked pie crust.

Bake in a 9 inch deep dish pie pan for 1 hour.

Easy Pie Crust

1 1/2 cups whole wheat pastry flour (soft white wheat)

2 tsp turbinado sugar

3/4 tsp sea salt

1/2 cup melted coconut oil

2 T. milk

Preheat oven to 400 degrees.

Place all ingredients in a 9 inch pie pan. Stir together with a fork. Pat mixture in the bottom and up the sides of pan. Poke holes in bottom and sides of crust with a fork. Bake for 15 minutes or until light brown.

*Bake prior to filling the crust if the recipe calls for it.

Almond Pie Crust

1 1/2 cups almond meal

4 T. coconut oil

2 T. turbinado sugar

Press in the bottom and sides of a 9 inch pie pan.

Almond/Coconut Pie Crust

1 cup almond flour/meal

1 cup (unsweetened) macaroon style coconut

1/4 cup melted butter or coconut oil
3 T. Milk

2 T. turbinado sugar.

Press in the bottom and sides of a 9 inch pie pan.