Coconut Pie Crust – Actually Easier than Pie

Coconut Pie Shell

Sometimes you want a big hit of coconut in your pie.  That’s when I whip up this baby.  It couldn’t be easier. Seriously.  There are two ingredients.

This crust pairs well with the following fillings:
Coconut Cream
Banana Cream
Chocolate Cream
Cereal Milk Cream
Lemon
Key Lime
Peanut Butter
etc

Print Recipe
Coconut Pie Shell
Course Dessert, Pie
Cuisine American
Prep Time 10 minutes
Cook Time 1/2 hour
Servings
8-10 servings
Ingredients
  • 1 12 oz bag unsweetened flaked coconut
  • 1/4 lb softened butter used salty butter if you like that sweet-salty thing
Course Dessert, Pie
Cuisine American
Prep Time 10 minutes
Cook Time 1/2 hour
Servings
8-10 servings
Ingredients
  • 1 12 oz bag unsweetened flaked coconut
  • 1/4 lb softened butter used salty butter if you like that sweet-salty thing
Instructions
  1. Set an oven rack in the lower third of the oven. Preheat oven to 350 degrees.
  2. Put the coconut in a bowl. Add the butter. Knead the ingredients together until they are an homogenous mass
  3. Pat the coconut-butter mixture into the pie pan like you would a crumb crust. If you press down hard you will get a more candy-like crust. If you lightly tap it in the crust will be more chewy-fluffy.
  4. Bake crust for 10 to 15 minutes or more if you like a very toasty coconut flavor. Basically you can let your eyes and your nose guide you. The deeper the color, the crispier the crust. The lighter the color, the chewier it will be. As always, if the edges are browning too fast pull the crust out of the oven and wrap the edges with aluminum foil then pop it back into the oven.
  5. That's it! Crazy easy, right?
Recipe Notes

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