No Roll Coconut Milk Pie Crust – a delicious recipe with butter, sugar, salt, all-purpose, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix ingredients together with a fork until just blended. Do not over mix. Do not use a mixer.
2
Dough should be soft but not sticky. If it is too stiff add more coconut milk. If it is too loose add a little more flour.
3
Since this is pressed it is more moist than rolled pie dough.
4
Press into 9 inch pie pan evenly. I start with the sides and work toward the center. Crimp the edges when you are done to make it pretty.
5
If you need it cooked. Poke with a fork all around to keep it from getting air bubbles. Bake at 375 for about 15 minutes or until golden brown.
6
NOTE: Sometimes I make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when I need them. I often freeze them in the pan when I am using them for fruit pies so the filling cooks without the crust burning or getting soggy.
416
kcal
Calories
24
g
Fat
44
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 cup butter, melted but not hot, 1 tablespoon sugar, 1 teaspoon salt, 1 3/4 cups all-purpose flour, and more.
Yes, No Roll Coconut Milk Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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