Recipe for Toasted Coconut Crust from the Pie Crusts section.
Toasted Coconut CrustSource: The Fanny Farmer Cookbook Makes 1 (8- or 9-inch) pie shell. 2 cups toasted shredded coconut, fresh or packaged
8 tablespoons (1 stick or 1/2 cup) butter, melted 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. 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.
We hope you enjoy your freshly made Toasted Coconut Crust. This recipe came from Pie Crusts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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