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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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