Coconut Pie Crust
Graham wafer coconut pie crust, perfect for a key lime pie.
Yield
6 servingsPrep
20 minCook
20 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
coconut
or finely shredded, unsweetened, about one coconut |
*
|
| ¼ | pound |
graham crackers/wafers
broken into pieces |
|
| ½ | cup |
whole-wheat flour
whole wheat pastry |
|
| ¼ | cup |
sunflower oil
or other light-flavoured oil |
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
coconut
or finely shredded, unsweetened, about one coconut |
*
|
| 113.4 | g |
graham crackers/wafers
broken into pieces |
|
| 118 | ml |
whole-wheat flour
whole wheat pastry |
|
| 59 | ml |
sunflower oil
or other light-flavoured oil |
|
| 59 | ml |
water
|
|
Directions
Preheat the oven to 350℉ (180℃).
Drain the coconut, break it open, and remove the flesh from the shell.
Juice the coconut flesh and reserve ½ cup of the pulp.
In a food processor, grind the graham crackers into fine crumbs.
Transfer the crumbs to a small bowl and add the coconut pulp OR shredded coconut.
Add the flour and mix well.
Add the oil and mix with a fork until the oil is well distributed.
Add the water and mix again.
Transfer the mixture to a 9 inch pie pan and press it firmly onto the sides and bottom.
Bake the pie crust for 20 minutes.
Remove the pan from the oven and let the crust cool before filling it, about 1 hour.
minutes, Baking time: 20 minutes, Cooling time: 1 hour.
