Reviewed: May 1, 2012

I made this crust for a gluten-free coconut pie. Even my gluten eating family thought it was better than a shortbread crust. It was so easy. As another reviewer suggested, I put the ingredients in the food processor before pressing into the pie plate and baking.

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Reviewer:

C. Davis

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Cooking Level: Intermediate

Reviewed: Feb. 18, 2012

This was delicious! I made it as a crust for an ice cream pie. I put a thin layer of ganache on top of the crust, followed by chocolate ice cream and finished it off with whipped topping. It was like a Mounds bar ice cream pie. Someone told me this was actually the *best* crust they ever tasted!

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Reviewer:

Ulrich1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 26, 2011

I made this with un-sweetened, dried coconut that I reconstituted with warm water. Toyed with the idea of adding splenda but ended up not. It complimented my pineapple pie perfectly. Next time though I will not reconstitute the coconut as my crust did not get as brown and crispy as I would have liked.

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Reviewer:

Kathy_in_TN

Cooking Level: Intermediate

Reviewed: Oct. 5, 2011

I fell in love with this type of pie crust at a little diner in Ohio years ago in a French Silk pie. I melted the butter, and doubled the recipe, as it didn't look like quite enough, but I ended up with a bit too much on the bottom, which made it chewy, like a Mounds bar once it sat in the fridge overnight. Everyone else thought it was nice to have it chewy on the bottom and crispy on the sides, but next time I will make sure to not layer the bottom too thickly, as I like it crispy all over. Really outstanding recipe.

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Reviewer:

sublimare

Cooking Level: Expert

Reviewed: Aug. 8, 2011

I toasted the coconut first and reduced baking time to 9 minutes. I was thinking about adding nuts too for a dark chocolate pudding pie.

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Reviewer:

CANELSON

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Oct. 26, 2010

Easy!!! Just made homemade vanilla pudding and whipping cream and had a coconut cream pie.

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Reviewer:

Cooking Level: Expert

Reviewed: Oct. 14, 2008

What a great idea! Made this as the crust for a lemon meringue pie and it was a big hit. Did use 2 cups coconut with 5 tablespoons butter and 3 tablespoons Splenda and then followed the instructions. Thanks, Carol, for sharing this.

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Reviewer:

grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Jun. 3, 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.

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Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Mar. 24, 2008

This crust was amazing..especially when paired with the Old Fashioned Coconut Cream Pie another reader mentioned. That pie, along with this crust put me on a new level with my husband. Next time, I will double the recipe for the crust for a thicker crust. Amazingly good.

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Reviewer:

Penny

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

Reviewed: 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!

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