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Crisp Coconut Crust

chef.pierre's picture
Ingredients
  Soft butter/Margarine 2 Tablespoon (not melted)
  Flaked coconut 1 1⁄2 Cup (24 tbs), or shredded
Directions

Spread or brush butter evenly over bottom and sides of 9-inch pie plate.
Pat coconut into butter or margarine.
Bake in 350°F. oven 8-10 minutes or until shell is crisp brown.
After filling with cream or chiffon mixture, refrigerate several hours before serving.
Or fill with vanilla ice cream just at serving time; drizzle butterscotch sauce on top, and sprinkle with toasted coconut.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party

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3.869445
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1057 Calories from Fat 902

% Daily Value*

Total Fat 107 g164%

Saturated Fat 88.4 g441.8%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 50.5 mg2.1%

Total Carbohydrates 30 g10.1%

Dietary Fiber 20.8 g83.1%

Sugars 9.4 g

Protein 9 g18.1%

Vitamin A 15% Vitamin C 3.2%

Calcium 4% Iron 23.5%

*Based on a 2000 Calorie diet

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Crisp Coconut Crust Recipe