Pistachio Toasted Coconut Pie Crust

This pistachio toasted coconut pie crust is proof that pie crust doesn't have to be boring. Ground pistachios and pan toasted coconut will take your pie to the next level.

Course Desserts & Sweet Treats

Cuisine American

Keyword homemade, pie crust, pistachio, toasted coconut

Prep Time 1 15

Total Time 1 15

Servings 9-inch bottom pie crust

Calories 1181

Author Laurie McNamara

Equipment

Pyrex Glass Bakeware Pie Plate 9" x 1.2" Pack of 2

Ingredients

1/2 cup unsweetened flaked coconut I use Bob's Red Mil
1/2 cup finely ground pistachios
1 cup plus 2 tablespoons unbleached all purpose flour
2 tablespoons sugar
3/4 teaspoon kosher salt
1 stick butter cut into pats and chilled until ice cold (I stick it in the freezer)
ice cold water

US Customary - Metric

Instructions

In a small skillet toast the coconut, stirring often. About 8 minutes. Cool and add to a mini food processor and pulse until ground.
Place coconut, pistachios, flour, sugar and salt into the bowl of your food processor, fitted with the blade attachment. Quickly pulse a few times to combine.
Add in butter and pulse a few times, butter should still be in large clumps. While pulsing, add 2 to 3 tablespoons of ice cold water. Turn the dough out onto a clean surface, form into a disc and wrap in plastic wrap. Chill the dough for 30 minutes before rolling it out and fitting it into a pie plate.
Once you have crimped the edges, chill the pie crust for 15 to 20 minutes before adding the filling and baking.
*The pie crust edges tend to brown quickly, cover with foil or a pie crust shield.

Nutrition