Recipe for cooking toasted coconut crust

Desserts to Go with Coffee and Tea :: Recipes for Pie Crust

Toasted Coconut Crust

Source: The Fanny Farmer Cookbook

Makes approximately 1 (8- or 9-in.) pie shell.

2 c. toasted shredded coconut, fresh or pkg.d
8 Tbsp. (1 stick or 1/2 c.) melted butter

Stir the coconut and butter together. Refrigerate for about 15 mins., 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 mins. before filling.

Chocolate-Coconut Crust
Reduce the butter to 4 Tbsp. (1/2 stick or 1/4 c.)

Melt it in a sm. pan over low heat with 2 oz. (2 squares) semisweet chocolate.