The work was well worth it because this soup has a light flavor and a silky texture. The aroma of roasted garlic filled the entire house as my grandmother prepared it, in my memory.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 1 8- or 9-inch pie crust |
Ingredients
- 1 ½ cups flaked coconut
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix coconut and butter together in a bowl until well combined. Press mixture into an 8- or 9-inch pie plate.
- Bake in the preheated oven until golden, about 15 minutes.
Reviews
It seems that reviewers report very good results when using this two-ingredient pie crust recipe for chilled fillings, but poorer results when using it with pie fillings that get baked. I suspect that the reason is simple: the second baking has the effect of melting the butter or margarine off of the coconut flakes, thereby eliminating what essentially otherwise serves (when chilled and hardened) as the crust’s structural “mortar” or “glue,” or its main source of rigidity. So, when using this recipe for baked pie fillings, I suggest adding to the crust ingredients a beaten egg white or two before the blind baking of the crust (that is, before the initial baking, while empty). The resulting structure ought to survive the second baking.
Slightly over-toasted it the first time, but still delicious! Putting it in a 9×13 with chocolate pudding & coolwhip -yum!
Made coconut cream pie for Mother’s Day. It was a big hit. I did bake about five minutes longer to brown the coconut a little more.
AMAZING!! You can use this with just about any pie filling.
I found this didn’t make enough crust to thinly line a regular sized Pyrex glass pie plate. I think this recipe should be ‘doubled’ or ‘one and one halved’. I also found that the crust didn’t stay on the bottom of my pie. After filling it with filling and baking the pie the crust floated throughout the pie and mixed into the filling. I think this crust should only be used for non-baked pies, the kind that you fill and refrigerate not bake. On the positive side, this was quick, and only two ingredients. Not a lot of butter in it either.
This was great! I accidentally purchased grated coconut and it still worked fine. I got unsweetened coconut but added a teaspoon of vanilla. Then I baked it as instructed. I combined it with the really popular Coconut Cream Pie on this site and it was delicious!
I must have done something wrong…there was a lot of coconut, and so the top of the crust got toasted, but the bottom stayed untoasted–causing it to fall apart on me. And it was simply just way too rich. Like I said, it could be very possible that I did something wrong, but it’s two ingredients!!
This is an amazing alternative to wheat-based pie crusts. I mix coconut milk with pudding mix and it makes the most awesome chocolate-coconut pudding pie on the planet. My vegan friends emphatically agree.
Beautiful. You can make it vegan by substituting 3T unrefined coconut oil for the butter – even more intense coconut flavor. I do agree that the author should have specified unsweetened coconut flakes.
It wasn’t quite as crunchy as I remember,from when I made it as a teenager. Maybe coconut was different then-everything else was! I am going to experiment to see what I am missing. The recipe is fine…my memories are just fooling me. Any suggestions? For the pie,not my memories!
Healthiest alternative to bread, I customized it completely will be posting butter free version. I’ve used as an alternate to bread and flour for several recipes
I made this crust for a gluten-free coconut pie. Even my gluten eating family thought it was better than a shortbread crust. It was so easy. As another reviewer suggested, I put the ingredients in the food processor before pressing into the pie plate and baking.
This was delicious! I made it as a crust for an ice cream pie. I put a thin layer of ganache on top of the crust, followed by chocolate ice cream and finished it off with whipped topping. It was like a Mounds bar ice cream pie. Someone told me this was actually the *best* crust they ever tasted!
I made this with un-sweetened, dried coconut that I reconstituted with warm water. Toyed with the idea of adding splenda but ended up not. It complimented my pineapple pie perfectly. Next time though I will not reconstitute the coconut as my crust did not get as brown and crispy as I would have liked.
I fell in love with this type of pie crust at a little diner in Ohio years ago in a French Silk pie. I melted the butter, and doubled the recipe, as it didn’t look like quite enough, but I ended up with a bit too much on the bottom, which made it chewy, like a Mounds bar once it sat in the fridge overnight. Everyone else thought it was nice to have it chewy on the bottom and crispy on the sides, but next time I will make sure to not layer the bottom too thickly, as I like it crispy all over. Really outstanding recipe.
I toasted the coconut first and reduced baking time to 9 minutes. I was thinking about adding nuts too for a dark chocolate pudding pie.
Easy!!! Just made homemade vanilla pudding and whipping cream and had a coconut cream pie.
What a great idea! Made this as the crust for a lemon meringue pie and it was a big hit. Did use 2 cups coconut with 5 tablespoons butter and 3 tablespoons Splenda and then followed the instructions. Thanks, Carol, for sharing this.
this crust is simple and tastes amazing!! The only thing I would do is spray the pie plate with cooking spray..mine stuck a little.
This crust was amazing..especially when paired with the Old Fashioned Coconut Cream Pie another reader mentioned. That pie, along with this crust put me on a new level with my husband. Next time, I will double the recipe for the crust for a thicker crust. Amazingly good.
The crust fell apart on me. When I sliced in to my Thanksgiving pumpkin pie and went to serve the piece, I could not get the crust to stay together. It gets points for taste, though!