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Coconut Pie Crust




Source of Recipe


Internet


List of Ingredients




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 OR other light-flavored oil
1/4 C Water


Recipe



Preheat the oven to 350~F.
Drain the coconut, break it open, and remove the
flesh from the shell. Juice the coconut flesh and reserve 1/2 cup of the pulp.
In a food processor, grind the graham crackers into fine crumbs.
Transfer the crumbs to a small bowl and add the coconut pulp OR shredded coconut.
Add the flour and mix well. Add the oil and mix with a fork until the oil is well distributed. A
dd the water and mix again. Transfer the mixture to a 9 inch pie pan and press
it firmly onto the sides and bottom. Bake the pie crust for 20 minutes.
Remove the pan from the oven and let the crust cool before filling it, about 1 hour.
Yield: One 9-inch pie crust, Preparation time: 15 minutes