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Coconut Pie Crust Recipe
Makes 9-inch pie crust
Ingredients: 1 coconut, or 1/2 cup finely shredded, unsweetened, coconut
1/4 lb Graham crackers, broken into pieces
1/2 cup whole wheat pastry flour
1/4 cup safflower, sunflower, canola, or other light-flavored oil
1/4 cup water
Instructions: 1. Preheat the oven to 350 F.
2. Drain the coconut, break it open, and remove the flesh from the shell.
3. Juice the coconut flesh and reserve 1/2 cup of the pulp.
4. In a food processor, grind the graham crackers into fine crumbs.
5. Transfer the crumbs to a small bowl and add the coconut pulp, or shredded coconut.
6. Add the flour and mix well.
7. Add the oil and mix with a fork until the oil is well distributed.
8. Add the water and mix again.
9. Transfer the mixture to a 9-inch pie pan and press it firmly onto the sides and bottom.
10. Bake the pie crust for 20 minutes.
11. Remove the pan from the oven and let the crust cool before filling it, about 1 hour.
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