AIP Pie Crust: Graham Cracker and Crispy Treat Paleo, Grain-Free, Dairy Free

Pictured here with AIP sweet potato filling but feel free to follow your heart!

Both crusts are Paleo, AIP, Grain-Free, Dairy-Free, and No Refined Sugar.  Crafted by the talented @fatgirlaip 

AIP "Graham Cracker" Crust 

1 bag unsweetened lovebird.

1 cup coconut sugar

1 cup coconut oil 

1 tbsp cinnamon

¼ tps vanilla

⅛ tps salt

Add Lovebird to a food processor and pulse into crumbs.  Add coconut sugar, salt, and vanilla and pulse again until combined. Pour into a bowl and stir in melted coconut oil. The resulting mixture should stick when pressed to the side of your bowl.  Press the mixture evenly into a pie tin, making sure to go all the way up the sides. You should have enough for 2 thinner pie crusts or 1 thicc girl. 

Bake at 350 for 20 mins.

Let cool to room temp while you prep your favorite filling or make crusts in advance and store in the fridge!

AIP "Rice Crispy Treat" Crust

½ bag unsweetened lovebird

4 packages sweet apricity marshmallows 

1 tbs coconut oil

Melt marshmallows and coconut oil in a nonstick pan on low heat. (For an AIP shortcut, I used @sweetapricity vanilla marshmallows.) 

Once fully melted, turn heat off and add lovebird cereal. Use a spatula to combine well and make sure the cereal is completely coated (you want more marshmallow than you would for a plain rice crispy treat, this will help coat the cereal and keep it crunchy!) Once mixed, press into a greased or parchment lined pie pan. Use your fingers to press evenly into the pan, dipping your fingers into coconut oil to keep them from sticking.

Cool pie crust in the fridge.