You need store-bought vanilla wafers to capture the spirit of my banana-pudding-meets-pie. Working in coconut flour, though, not only incorporates its tropical flavor, it also adds fiber.
makes enough for 1 single-crust 9-inch pie
no eggs, no nuts
- 3 tablespoons solid virgin coconut oil, plus more for the pan
- 2¼ cups (171 g) vanilla wafers (about 50)
- ¼ cup (36 g) coconut flour
1. Position a rack in the center of the oven and preheat to 350°F. Grease a 9-inch pie plate with coconut oil.
2. Pulse the wafers in a food processor until finely ground. Add the coconut flour and pulse until evenly mixed. Add the coconut oil and pulse until fine crumbs form. Add 3 tablespoons cold water and pulse until the mixture is evenly moistened and tiny clumps form. When you squeeze some of the mixture between your fingers, it should hold together; if it doesn’t, add a little more water and process again.
3. Transfer the crumb mixture to the prepared plate and press in an even layer in the bottom and up the sides. To get a completely flat bottom, press it in with the bottom of a dry measuring cup. The top of the crust should go just above, but not over, the rim. Squeeze the top edge between your fingers so it will hold its shape.
4. Bake until the crust is set and the edges are browned, 10 to 15 minutes.
5. Cool completely in the pan on a wire rack.
Make Ahead
The crust is best the day it’s made but will keep at room temperature for up to 2 days.