Pie Recipes
Toasted Coconut Crust
Yield: 1 (8 or 9 inch) pie shell
Ingredients
- 2 cups toasted shredded coconut, fresh or packaged
- 8 tablespoons (1 stick or 1/2 cup) butter, melted
Instructions
- Stir the coconut and butter together.
- Refrigerate for about 15 minutes, stirring now and then, until the mixture begins to firm up and hold its shape.
- Pat evenly into the pie pan and chill again for at least 30 minutes before filling.
Notes
Chocolate-Coconut Crust: Reduce the butter to 4 tablespoons (1/2 stick or 1/4 cup). Melt it in a small pan over low heat with 2 ounces (2 squares) semisweet chocolate.
Attribution
The Fanny Farmer Cookbook