🫙 From the Spice Rack
Coconut Pie Crust
1 Coconut OR 1/2 cup finely -shredded UNsweetened -coconut 1 Pk (1/4 lb.) graham, crackers, -broken into pieces 1/2 C Whole wheat pastry flour 1/4 C Safflower, sunflower, canola
maineasy
Ingredients2 items
Ingredients
- 1coconut or 1/2 cup finely
- 1/4c safflower, sunflower, canola
Directions
- 1
1 Coconut OR 1/2 cup finely -shredded UNsweetened -coconut 1 Pk (1/4 lb.) graham, crackers, -broken into pieces 1/2 C Whole wheat pastry flo
- 2
MM format by Ursula R
- 3
Taylor who got this from Jeannie Allen in the June 1996 cookbook swap on Delphi cust
- 4
Preheat the oven to 350~F
- 5
Drain the coconut, break it open, and remove the flesh from the shell
- 6
Juice the coconut flesh and reserve 1/2 cup of the pulp
- 7
In a food processor, grind the graham crackers into fine crumbs
- 8
Transfer the crumbs to a small bowl and add the coconut pulp OR shredded coconut