Baker's Coconut Crust
Submitted by jac
Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.
YIELD
1 crustPREP
10 minCOOK
10 minREADY
25 minTwo ingredients, no rolling pin, no fuss. Soft butter gets spread across the pie pan, shredded coconut goes on top and gets patted into an even layer, and the whole thing bakes until golden and crisp. That’s it.
The butter serves as both the adhesive and the fat that toasts the coconut into a fragrant, crunchy shell. Pat it firmly and evenly so there are no thin spots that might crumble when you slice the finished pie.
This crust works best with no-bake fillings. Pudding, mousse, ice cream, or even a simple whipped cream and fruit filling. The coconut stays crisp as long as the filling is chilled, not hot.
Chef Tips
- Press the coconut firmly into the butter so it holds together when sliced
- Watch it closely after 8 minutes; coconut goes from golden to burnt fast
- Cool the crust completely before filling so it stays crisp
- Works in both 8-inch and 9-inch pie pans; a 9-inch crust will be thinner
Variations
- Add 2 tablespoons of sugar to the coconut for a sweeter crust
- Mix in a tablespoon of cocoa powder for a chocolate-coconut base
- Use toasted coconut for an even nuttier, deeper flavor
Ingredients
Directions
Spread butter evenly in an 8- or 9-inch pie pan.
Sprinkle Baker’s Coconut into the pan and pat evenly into the butter.
Bake in modorate oven (350F) until crisp and golden brown (10 to 12 minutes).
Cool.
To serve--fill crust with your favorite flavor of Jell-O Pudding and Pie Filling, made according to package directins, and chill until firm, or fill with ice cream and serve immediately.
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