Right around the end of September, when the leave start changing colors, the weather turns cooler, and minds start thinking about the holidays, my husband’s mind turns to one thing and one thing only:
He’s a fanatic – I kid you not.
He’s kind of a grinch when it comes to Christmas, but you better believe that he’s asking for pumpkin pie as soon as he starts seeing leaves on the ground.
I’m not as much of a fan of the pumpkin pie as he is, and doing Trim Healthy Mama doesn’t exactly lend itself to buttery, flaky pie, but one thing I can get on board with is Pecan Pie….or Pecan Pie bars, because lets face it: they’re easier to eat.
So, wanting to make the hubs happy and indulge a little myself, this year I started experimenting with pie crusts in August.
I tried 7 different THM crusts, and then combined the elements I liked from each of them and made the perfect THM Pie Crust. Its an S, but I’ve given you an E variation as well, in case you ever have need of an E pie crust.
This recipe does not disappoint, ya’ll.
It uses coconut flour, which does have a slightly different taste if you haven’t been doing Trim Healthy Mama for a while, but once you’ve done a couple weeks of THM and adjusted to the taste of the different flours, it’s a no-brainer.
Flaky, delicious, and the perfect addition to your holiday, I give you the Perfect THM Pie Crust:
- ½ cup Organic Butter, melted
- 2 Eggs
- ¾ cup Coconut Flour
- ½ tsp Himalayan Sea Salt
- Preheat oven to 375
- Whisk together the butter and eggs. Stir in coconut flour and salt until it comes together in a wet dough.
- Press into a well-greased 9-inch pie pan. I used coconut oil to grease it. You can use whatever oil you would like, but try to stick with olive oil or coconut oil, because they won't turn into trans fats when cooked at a high temperature.
- Make sure the crust is pressed thoroughly and evenly, then prick the bottom with a fork. Bake at 375 for 10 minutes. Remove from the oven and let cool.