Short-Cut Toasted Coconut Crust

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Ingredients

  • 2 c. moist toasted coconut (17 oz. pkg.)
  • ¼ c. melted butter or margarine

Method

  • Combine coconut and butter. Press evenly over sides and bottom of an oiled 8" or 9" pie pan. Chill until firm, about 1 hour. Crust may be frozen.