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 23, 2007

The crust fell apart on me. When I sliced in to my Thanksgiving pumpkin pie and went to serve the piece, I could not get the crust to stay together. It gets points for taste, though!

 

35 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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