Title: COCONUT-GRAHAM PIE CRUST
Categories: Pies
Yield: 1 Servings
1/2 c Sweetened flaked coconut
6 tb Unsalted butter or
Margarine
25 Graham-cracker squares, -- 1
1/4 Cups, aprox
Crushed into coarse crumbs
2 tb Granulated sugar
1. Spread coconut evenly in a 9-inch microwave-safe
pie plate. Microwave on high 1 minute. Stir, then
microwave 4 to 7 minutes longer, stirring every 30
seconds until coconut is golden brown. Transfer to a
plate to cool.
2. Wash, dry and then lightly grease the pie plate.
3. Microwave butter in a 1-quart microwave-safe bowl
on high 1 minute or until melted. Stir in cracker
crumbs, coconut and sugar until evenly moistened.
Press evenly over bottom and up sides of pie plate.
4. Place pie plate on inverted microwave-safe saucer.
Microwave on high 2 to 3 minutes, rotating pie plate
1/2 turn after 1 minute, until bottom of crust is
drier and springs back when pressed gently.
5. Let stand on flat surface for 10 minutes. Crust
will become firm on standing
