… A Cookie Crumb Pie Crust Bursting with Orange and Coconut Flavors!
Once I made my Gluten-free, Dairy-free Orange Coconut Italian Biscotti, I just couldn’t resist turning it into a gluten-free, dairy-free crumb pie crust. The orange zest and sweet coconut are subdued slightly when the crust is filled, yet become a perfect flavor complement to the right fillings, such as a chocolate custard or chocolate pudding pie filling. Chocolate and orange is a classic pairing and is tongue-tantalizing, in my opinion. And with pie season coming (really it’s here already in my mind), there’s never a chance to have too many pie crust recipes. Don’t you agree?
As with most crumb crust recipes, this recipe is very simple to make. The most difficult part is making sure you have biscotti on hand. And biscotti is not a difficult cookie-making process either – it’s just keeping the finished biscuits around long enough to turn them into pie crust that’s a challenge, at least around the Daily Forage kitchen.
Though this biscotti recipe is flavored, it is easily turned into a basic vanilla profile simply by omitting the orange zest and the shredded coconut, and increasing the vanilla to 1 1/2 teaspoons total. With this classic vanilla variety of biscotti, the flavor combinations are almost endless. If you are not dairy-free, my Italian Biscotti – Revisited recipe is very similar (it uses a flour with milk powder in it).
This crust can be single-baked (as directed in this recipe), then filled with your favorite no-bake pie filling, but also works well when twice baked – once as a prebake as directed here – then filled with a cream pie filling or custard-based pie filling such as pumpkin pie filling, and baked again. This crumb crust is not suitable for fruit-filled pie recipes, however.
Regardless of whether you choose to keep the orange and coconut profile, or turn this biscotti crust into a vanilla version, you’re going to love how this crumb crust enhances your pie-making, and your family and friends’ pie-eating experiences.
Happy pie-making … and eating!
Gluten-free Dairy-free Orange Coconut Italian Biscotti Pie Crust
Ingredients
- 196g biscotti cookies (about 12 slices depending on how large they are)
- 3 Tbsp. non-dairy "margarine" - I use Earth Balance Natural Buttery Spread - soy free
Directions
- Preheat oven to 350ºF. Grind biscotti into crumbs in a food processor or by placing them in a re-sealable plastic bag and crushing them with a rolling pin until very fine. Add melted “margarine” and grind again until all crumbs are moistened. Pinch crumbs together between finger and thumb. Crumbs should hold together. If they don’t hold when pinched, add 1/2 teaspoon melted margarine at a time, mixing between additions until crumbs bind when pinched but do not feel greasy to the touch.
- Pour crumbs into a 9-inch pie plate and spread out with fingers or spoon to make an even layer on bottom and up the sides of the pie plate. Bake in preheated 350ºF oven, on center rack, for approximately 12 minutes, or until edges of crust begin to turn golden in color.
- Remove crust from oven and allow to cool completely on a cooling rack before filling with your favorite no-bake pie filling or custard filling (ready to bake).
- Note: This crust can be single-baked (as directed in this recipe), then filled with your no-bake pie recipe filling, but also works well when twice baked - once as a prebake as directed here – then filled with a cream pie filling or custard-based pie filling such as pumpkin pie filling, and baked again. This crumb crust is not suitable for fruit-filled pie recipes, however.
With pie season upon us, with what will you be filling your Orange Coconut Italian Biscotti Pie Crust? I always love hearing your creative ideas, so be sure to share in the comments below.
Safe food is a journey … Thrive!™
Other recipes you might enjoy:
Creamy Peanut Butter Cup Pie
Chocolate Ganache Pumpkin Pie
Chunky Apple Butternut Squash Pie
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