Simply Scratch · by Laurie McNamara
Pistachio Toasted Coconut Pie Crust
NUTRITION · PER SERVING75M COOK
CAL 97%·PRO 65%
CARBS 152G31% OF CAL
15G FIBER107G OTHER30G TOTAL SUGAR
FAT 135G62% OF CAL
78G SAT56G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutty pie crust made with ground pistachios and toasted coconut flakes. A building block for sweet pies that adds sophisticated flavor beyond standard pastry.
componentamerican⚙️ food processor🥧 baking dish🍳 skilletvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 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
At a glance
PER SERVING · TIME 75M
CAL 97%·PRO 65%
CARBS 152G31% OF CAL
15G FIBER107G OTHER30G TOTAL SUGAR
FAT 135G62% OF CAL
78G SAT56G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Sodium
- 1335mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 819mg
- Calcium
- 78mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 1335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.