Coconut Crust

Coconut Crust

32
Carol 0

"This makes for a different type of pie."

Ingredients {{adjustedServings}} servings 101 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Tips & Tricks
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Reviews 32

  1. 37 Ratings

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BARB MAXWELL
6/8/2004

This crust is so good. I did add 1/2 C. more coconut for a thicker crust, then made a chocolate coconut filling with almonds and a whipped cream topping. Oh my!! Almost better than..well, it was really good.

Kristen Foery
1/11/2005

This crust is just too yummy! I used 1 and 1/4 cup of dried unsweetened coconut from the healthfood store, and 1/4 cup of the sweetened angel flake coconut. I combined the coconut and butter in my food processor. The crust turned out wonderfully crisp and almost cookie like. (Just not as sweet.) Wonderful with sugar free pudding as a filling. What a treat!

MEYERINC
12/31/2003

This crust is wonderful! I've used it with the Old Fashioned Coconut Cream Pie recipe that appears elsewhere on the site. It's a dynamite combo!