Crisp Coconut Crust
|Soft butter/Margarine||2 Tablespoon (not melted)|
|Flaked coconut||1 1⁄2 Cup (24 tbs), or shredded|
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.
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