- I perfected COCONUT OIL pie crust!2. I made pumpkin pie into MINIS.3. It’s almost Thanksgiving. Let’s bake! In case you haven’t seen my resource page on how to make Coconut Oil Pie Crust, go there first for all my tips, methods, and step-by-step photos. Otherwise, proceed. This recipe is simple, requiring 10 ingredients and easy-to-master methods! Plus, there’s no specialty equipment involved – just a muffin tin, blender (or food processor or whisk), rolling pin, and pastry cutter (or fork). I wanted to keep this recipe approachable so everyone could join the fun. Can I tell you how excited I am that I figured out coconut oil pie crust? I tried several methods without success, all requiring to chill or freeze the coconut oil before adding to the crust. But it always made the dough rock hard, which resulted in a crust that was difficult to form and cracked. Oy! But, in a moment of despair, I finally discovered you can just use coconut oil right out of the jar for a perfectly-flaky, easy-to-work-with crust that doesn’t taste like coconut in the final product! Three cheers for this happy kitchen accident. Once your mini crusts are formed, simply blend your filling ingredients, pour into your tins, and bake! The real challenge? Waiting for them to cool. But trust me! It’s worth your patience. Make your coconut whipped cream to pass the time. These pies are PERFECT. They’re: MiniFlakyPumpkin-yTenderSweetSubtly spicedPortableSimple& Delicious Make these for Thanksgiving. Make these for fall parties. Make these for no reason at all, other than the fact that it’s November, the leaves are turning, and pumpkin pie is the best. If you try this recipe, let us know how it goes! I love seeing your comments, ratings, and of course, your photos on Instagram with the hashtag #minimalistbaker. Cheers and happy baking, friends!
