Coconut Crust Recipe - Allrecipes.com
Coconut Crust Recipe

Coconut Crust

Recipe by  

"This makes for a different type of pie."

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Ingredients Edit and Save

Original recipe makes 1 pie crust Change Servings
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Directions

  1. Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2004

This crust is so good. I did add 1/2 C. more coconut for a thicker crust, then made a chocolate coconut filling with almonds and a whipped cream topping. Oh my!! Almost better than..well, it was really good.

 
Most Helpful Critical Review
Sep 09, 2014

I found this didn't make enough crust to thinly line a regular sized Pyrex glass pie plate. I think this recipe should be 'doubled' or 'one and one halved'. I also found that the crust didn't stay on the bottom of my pie. After filling it with filling and baking the pie the crust floated throughout the pie and mixed into the filling. I think this crust should only be used for non-baked pies, the kind that you fill and refrigerate not bake. On the positive side, this was quick, and only two ingredients. Not a lot of butter in it either.

 

38 Ratings

Jan 11, 2005

This crust is just too yummy! I used 1 and 1/4 cup of dried unsweetened coconut from the healthfood store, and 1/4 cup of the sweetened angel flake coconut. I combined the coconut and butter in my food processor. The crust turned out wonderfully crisp and almost cookie like. (Just not as sweet.) Wonderful with sugar free pudding as a filling. What a treat!

 
Dec 31, 2003

This crust is wonderful! I've used it with the Old Fashioned Coconut Cream Pie recipe that appears elsewhere on the site. It's a dynamite combo!

 
Jun 03, 2008

this crust is simple and tastes amazing!! The only thing I would do is spray the pie plate with cooking spray..mine stuck a little.

 
Jan 08, 2005

Used this as a crust for low carb chocolate mousse--AWESOME! I toasted it in the oven until it was golden brown all over and it was really good. I used unsweetened coconut and made no changes to the recipe.

 
Jan 07, 2004

RAVE RAVE RAVE REVIEWS AT OUR VERY HARD TO PLEASE FAMILY HOLIDAY DINNER. I used this crust with an instant cocount pudding mix (1 1/2 cups of milk instead of 2) and 1/2 cup of cool-whip topped off with more cool whip and flaked coconut. YUMMY!

 
Mar 20, 2005

TOTALLY TO DIE FOR!!!!! WE'RE ON LOW CARBS. I LISTENED TO OTHERS SUGGESTIONS: USED UNSWEETENED COCONUT & 1/2 C. MORE [ALSO ADDED 2 TBL. MORE BUTTER]& 3 PACKETTES EQUAL,POURED IN SUGAR FREE COOKED CHOCOLATE PUDDING, AND TOPPED WITH 1 8 OZ. CREAM WHIPPED SWEETENED WITH 3 PKTS. OF EQUAL,AND SPRINKLED TOP WITH 1 C. CHOPPED & TOASTED ALMONDS. NEXT TIME, I WOULD OMIT THE EXTRA 1/2 C. COCONUT-----I'D LIKE THE CRUST A LITTLE THINNER.AND BY-THE-WAY.......... THIS WAS BETTER THAN YOU KNOW WHAT!!!!!!!!!!

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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