Crisp Coconut Crust Recipe
Ingredients
2 tablespoons soft (not melted) butter or margarine
1 1/2 cups flaked or shredded coconut
Directions
Spread or brush butter evenly over bottom and sides of 9-inch pie plate.
Pat coconut into butter or margarine.
Bake in 350°F. oven 8-10 minutes or until shell is crisp brown.
After filling with cream or chiffon mixture, refrigerate several hours before serving.
Or fill with vanilla ice cream just at serving time; drizzle butterscotch sauce on top, and sprinkle with toasted coconut.
Pat coconut into butter or margarine.
Bake in 350°F. oven 8-10 minutes or until shell is crisp brown.
After filling with cream or chiffon mixture, refrigerate several hours before serving.
Or fill with vanilla ice cream just at serving time; drizzle butterscotch sauce on top, and sprinkle with toasted coconut.
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