Coconut-Graham Pie Crust
Yield
1 crustPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
coconut, shredded (desiccated)
sweetened |
*
|
| 6 | tablespoons |
butter
unsalted, or margarine |
|
| 25 | each |
graham crackers/wafers
(approx. 1 1/4 cups), crushed into coarse crumbs |
*
|
| 2 | tablespoons |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
coconut, shredded (desiccated)
sweetened |
*
|
| 9E+1 | ml |
butter
unsalted, or margarine |
|
| 25 | each |
graham crackers/wafers
(approx. 1 1/4 cups), crushed into coarse crumbs |
*
|
| 3E+1 | ml |
sugar
granulated |
|
Directions
Microwave on high 1 minute. Stir, then microwave 4 to 7 minutes longer, stirring every 30 seconds until coconut is golden brown.
Transfer to a plate to cool.
Wash, dry and then lightly grease the pie plate.
Microwave butter in a 1-quart microwave-safe bowl on high 1 Stir in cracker crumbs, coconut and sugar until evenly moistened. Press evenly over bottom and up sides of pie plate. Place pie plate on inverted microwave-safe saucer. Microwave on high 2 to 3 minutes, rotating pie plate ½ turn after 1 minute, until bottom of crust is drier and springs back when pressed gently. Let stand on flat surface for 10 minutes. Crust will become firm on standing.
