A Grain-Free diet can mean mean missing out on dessert…that gets old quickly.
We need Grain-Free desserts that will hold up in the heat and not heat up the kitchen!
So what can we do?
We Can Break The Recipe!
Let’s and make a no-bake, Grain-Free, pie crust without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Corn, Almond, Cashew, Peanut, or Sesame!
And if you’re like many of us with multiple allergies, buying a pre-made dessert isn’t a possibility. For years, I spent summer get togethers watching others enjoy desserts while I missed out.
That got old quickly!
I’m done missing out on Summer Desserts! I’m not going to miss out any more, and you don’t have to either!
In today’s blog post I’m going to teach you to prepare an easy recipe for a Grain-Free Pie Crust that will become your favorite!
It’s a recipe that you can enjoy with so many different fillings. It’ll beyour go to no bake pie crust in no time at all!
DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU.
Welcome To Break A Recipe
Where Every Recipe Is Grain-Free, Dairy-Free, Soy-Free, Corn-Free, Almond-Free, and Cashew Free!
My name is Nina, I’m a food nerd who cooks and bakes without Gluten, Grain, Dairy, Egg, Soy, Corn, Almond, Cashew, Peanut, Sesame, and other foods.
When I tell people this, they often ask,
What’s left to cook with?
They’re often surprised when I answer with,
Unicorn Farts, of course!
We laugh, and then I get to assure them there’s no magic involved. I use simple ingredients like chickpea, coconut, and tapioca; to replicate the appearance, texture, and flavor of the foods I crave.
Thank you for stopping to check out my No-Bake Pie crust. I’m so glad I can share this recipe with you!
If this is your first time visiting, thank you for stopping by! If you are a returning reader, newsletter subscriber, recipe tester, or Facebook group member, thank you for all your help! You keep me on my toes. You inspire me to Break New Recipes each week.
Life is better with foodie friends, and I’m thankful to call you mine!
What Is This Grain-Free No Bake Pie Crust Made Of?
I told you, my secret ingredient is Unicorn Farts!
Okay, maybe not.
It is made of simple ingredients that you can identify! Dates, unsweetened shredded coconut, oil, water, and a little cinnamon. That’s it.
How do we make it?
We mix up the ingredients in a food processor, press them into a pie dish, and we pour in our pie filling! It really is that easy.
That’s it, thanks for stopping…I’ll see you in the next blog post.
Of course I won’t leave you like that! I’m going to walk you through every single step and give you the recipe card. Because we make the impossible possible here at Break A Recipe. I will take any excuse to talk food!
Before we can do that, let’s make sure we have the ingredients and equipment!
Are you ready to Break A Recipe?
Let’s Start With A
Shopping List
If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.
Ingredients
Equipment
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
No Bake Pie Crust (Grain-Free, Gluten-Free, Vegan, Refined Sugar Free)
Equipment
- Food Processor
- Dry Measuring Cup
- Liquid measuring cup
- Pie Plate
- Silicone Spatula
- Adjustable measuring spoons
- Metal Spoon
Ingredients
- 1 Cup Dates (pitted)
- 1 Cup Shredded Coconut
- 2 Tablespoons Coconut oil
- 1-2 Tablespoons Water
Instructions
- In a food processor, finely chop dates.
- Add coconut oil, mix on pulse until the coconut oil is incorporated.
- Add shredded coconut and cinnamon, mix on pulse for a minute.
- Using a metal spoon, press crust into pie plate, evenly distributing the crust and smoothing with the back of the spoon.
Notes
Doesn’t that chocolate cream pie look amazing!
Get the recipe for the Wicked Whip Topping Here!
FAQ
What’s going to hold this recipe together?
We aren’t using a binder and we aren’t using a gritted texture to cling to the stickiness of the dates. …So how is the recipe going to work…The shredded coconut is going to act as our gritty texture to hold on to the stickiness of the dates.
Why are we using cinnamon?
We want our crust to have that hint of “graham cracker” tasted. Using cinnamon is how we accomplish that. The cinnamon is optional feel free to omit it if you prefer. If you do that, you’ll have a caramel flavored crust. Or add a little salt for a “salted” caramel crust.
Why are we adding water?
Without the water, the crust is crumbly. We want the crust to press smoothly into the pie plate. Adding water helps the crust press smoothly.
How long does the crust keep for?
It’s best to enjoy your pie within three days after preparing. After three days the crust may get a little mushy. This is true with almost all no-bake desserts.
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!
Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.