“The crust is fried, not the pie. This originally came from a wonderful pineapple cream pie, but is great with all no-bake cream fillings.” - by HAMM
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch crust
Directions
- Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.
- Pour into pie plate and press out to edges evenly with a fork.
- Allow to cool before filling.
Nutrition
Amount Per Serving (8 total)
- Calories
- 178 cal
- 9%
- Fat
- 12.9 g
- 20%
- Carbs
- 14.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"The name was intriguing, the recipe sounded pasty, greasy, and raw - sort of like a roux pressed into a pie pan. Still I pressed on. What a delightful surprise! This turns out slightly crispy, slig..." See morehtly sweet, and tastes wonderfully toasty. In addition, it is not at all crumbly. The trick is, as the recipe says, to cook over "medium" heat until toasty or golden "brown." Be mindful to stir often as once it begins to brown it will burn quickly. I only wish I could give it 10 stars for originality, taste, and ease of preparation."
summer_lover
"Easy and amazing! I seriously can't believe so few have tried it. I made the crust to go with (what else) a coconut cream pie. It was easy to work with and serving was a breeze. I may add a splash..." See more of vanilla next time and try to cut down on the butter a little, just for health sake."
cocaire
"This was good. I would try it again with less coconut(not a huge fan of coconut). With a lemon meringue pie it would be really good. I was really worried about it being greasy, and it really wasn't..." See more. I tried it with a chocolate cream pie (which was not very good). More people really need to try this easy recipe!~~"
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