Gluten Free / Vegan Pretzel Pie Crust

Once you taste this crunchy pie crust, you'll be amazed that it's gluten free and vegan. Gluten free pretzels, rice flour and almonds provide a crisp bite that will make your mouth happy. There is very little sugar in this recipe and coconut oil brings the ingredients together. I think a crust should be a compliment to the filling and I don't like a sweet crust. You can adjust the sugar to satisfy your taste and compliment the filling.

The pie shell is baked and once cooled and be filled with a number of things. The chocolate monsters in side of me likes the pie crust with a dark chocolate filling. You can even make this your GF Crust for a holiday cheesecake. This also would be fun for an old fashion grasshopper pie with dried cranberries on top. The red and green will celebrate the festive holiday season.

Let's get baking, you'll need: Makes 1 pie shell Bake : 375 for 10 mins

1 1/4 cups gluten free pretzels

1 cup shredded coconut (unsweetened)

1/2 cup slivered almonds

1/2 cup white rice flour

1/2 cup coconut oil (melted)

Let's make it very easy, break out the food processor. Put all the ingredients in the food processor EXCEPT the coconut oil. Start the processor and let it go for 20 seconds before you drizzle the coconut oil in. Your batter will look like wet sand and that's perfect!

Spray vegetable non-stick spray in a pie plate and firmly press the mixture down. Use the back of a measuring cup to pack the side of the pie place.

Bake in a 375 degrees pre-heated oven for 10 mins and allow the pie shell to cool completely before you fill it.

Enjoy!

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