Fried Pie Crust Recipe - Allrecipes.com

Fried Pie Crust

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"The crust is fried, not the pie. This originally came from a wonderful pineapple cream pie, but is great with all no-bake cream fillings."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch crust Change Servings
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Directions

  1. Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.
  2. Pour into pie plate and press out to edges evenly with a fork.
  3. Allow to cool before filling.
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Reviews More Reviews

Mar 30, 2006

The name was intriguing, the recipe sounded pasty, greasy, and raw - sort of like a roux pressed into a pie pan. Still I pressed on. What a delightful surprise! This turns out slightly crispy, slightly sweet, and tastes wonderfully toasty. In addition, it is not at all crumbly. The trick is, as the recipe says, to cook over "medium" heat until toasty or golden "brown." Be mindful to stir often as once it begins to brown it will burn quickly. I only wish I could give it 10 stars for originality, taste, and ease of preparation.

 
Mar 03, 2007

Easy and amazing! I seriously can't believe so few have tried it. I made the crust to go with (what else) a coconut cream pie. It was easy to work with and serving was a breeze. I may add a splash of vanilla next time and try to cut down on the butter a little, just for health sake.

 

9 Ratings

May 08, 2009

This was good. I would try it again with less coconut(not a huge fan of coconut). With a lemon meringue pie it would be really good. I was really worried about it being greasy, and it really wasn't. I tried it with a chocolate cream pie (which was not very good). More people really need to try this easy recipe!~~

 
Mar 16, 2009

I have to say that I was skeptical at first, but as the other reviewers also stated, this was simple and wonderfully delicious. I will be able to use this recipe for numerous pies I make. My family and friends give this "Two Thumbs Up"!!

 
Sep 21, 2011

Perfect for coconut cream pie. Quick and easy!

 
Aug 01, 2011

Nothing else like it and absolutely delicious

 
May 09, 2013

I think I've found my new secret pie weapon! This crust is delicious and would go with many types of pie recipes. I made this as the crust for a rhubarb sour cream pie and it was rounded out the taste perfectly. I will be using this pie crust recipe again and again! Oh, and it's easy too....easy as pie:)

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 96 mg
  • 4%

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

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