Coconut Crust

Name: Coconut Crust
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1 c. all-purpose flour; 1/2 c. sweetened flaked coconut; 2 tbsp. sugar; 6 tbsp. margarine or butter

Published: Jun 25, 2007

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Yields:

Cook Time:

25 mins

Total Time:

35 mins

Cal/Serv:

130

Have a yen for the tropics? This flavorful pat-in-the-pan pastry is made with shredded coconut. We used this crust with our Tropical Lime and Mango Pie, but if you're a coconut lover, it would be great with other fillings, too!

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Ingredients

1 cup all-purpose flour
1/2 cup sweetened flaked coconut
2 Tbsp. sugar
6 Tbsp. margarine or butter

Directions

1. Step 1Preheat oven to 375 degrees F. Grease 9-inch pie plate.
2. Step 2In food processor with knife blade attached, pulse flour, coconut, and sugar until coconut is finely ground. Add margarine or butter and 1 tablespoon cold water, and pulse several times until fine crumbs form.
3. Step 3Sprinkle crumbs evenly in pie plate. With fingers, press crumbs together on bottom and up side of pie plate, making a small rim.
4. Step 4Bake crust 20 to 25 minutes or until lightly golden, loosely covering crust with foil during last 10 minutes of baking if it begins to overbrown in spots. Cool on wire rack.