Nut and Coconut Crusts

Nuts, finely ground, are delicious substitutes for graham cracker crumbs in pie crusts. If you add the finely ground nuts to a beaten egg white and line the pie pan with the mixture, you get a “chewy” crust that’s a favorite of many people. Here are recipes for these crusts, along with several for coconut pie shells. Crunchy coconut crusts are wonderful for chiffon-pie fillings and for holding balls or scoops of ice cream. Add the ice cream just before serving and cut at the table. And do vary the coconut crusts using some of the recipes that follow.