Easy as Pie: Coconut Almond Graham Cracker Crust
The coconut oil gives the crust just a hint of coconut flavor. If you've heard that coconut oil is bad for you, well, mounting evidence says that's not true. Just make sure you use virgin or extra virgin coconut oil; you can find it online or at health food stores.
- 1 cup finely ground whole wheat graham crackers (if you can't find whole wheat, go for graham crackers that do not include partially hydrogenated oils)
- 1/2 cup almond meal
- 2 T sugar
- pinch of salt
- 1/4 cup virgin coconut oil, melted
Preheat oven to 375 degrees. In a food processor, grind graham crackers until they resemble sand. (You can also put graham crackers into a sealed plastic bag and use a rolling pin or can to crush them; this is a great job to assign your kids if they're helping with this dish!)
Combine all the dry ingredients. Drizzle with melted coconut oil and blend well, until the mixture resembles wet sand.
Press into the bottom and sides of a pie plate. I like to use a measuring cup to press and flatten the bottom...
...and my fingers to press the sides.
Bake for about 9 minutes, until the crust is golden. Your home will smell amazing at this point. Cool on a rack.
Then I topped it with fresh whipped cream, dark chocolate shavings, and toasted sliced almonds. Yum!
Unfortunately, in the rush to get it on the table, I didn't get a great pic of the finished product.