Coconut Crust

Coconut Crust

30 Reviews 2 Pics
Recipe by  Carol

“This makes for a different type of pie.”

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Adjust Servings

Original recipe yields 1 pie crust



  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.

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Reviews (30)

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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.



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!



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!

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Amount Per Serving (8 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 7.2 g
  • 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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Coconut Macaroons III


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Coconut Macaroons II