Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Graham Cracker and Coconut Crust




Source of Recipe


?


Recipe Introduction


This crust is good filled with any pie filling made with coconut or it can also be filled with chocolate pudding or vanilla ice cream


List of Ingredients




11 whole graham crackers
1/4 c (1/2 stick) unsalted butter, melted
1/3 c sweetened flaked coconut
1 tsp pure coconut extract
1/8 tsp salt

Preheat the oven to 350. Place the graham crackers in the food processor and puree them until they are finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium size mixing bowl and stir until the crumbs are moistened. Press the mixture into a 9 inch pie pan, packing it tightly with your fingertips so it is even and compacted.
Bake the crust until it is crisp, 6 to 8 minutes. Let it cool completely before filling it. The crust can be wrapped in plastic wrap and frozen for up to one month.

Recipe