toasted coconut crust

Directions

1. 1

   Toasted Coconut Crust Source: The Fanny Farmer Cookbook Makes 1 (8- or 9-inch) pie shell

2. 2

   2 cups toasted shredded coconut, fresh or packaged 8 tablespoons (1 stick or 1/2 cup) butter, melted Stir the coconut and butter together

3. 3

   Refrigerate for about 15 minutes, stirring now and then, until the mixture begins to firm up and hold its shape

4. 4

   Pat evenly into the pie pan and chill again for at least 30 minutes before filling

5. 5

   Chocolate-Coconut Crust Reduce the butter to 4 tablespoons (1/2 stick or 1/4 cup) Melt it in a small pan over low heat with 2 ounces (2 squa