Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
SOURCE: Cooking For Life by Cherie Calbom and Vicki Rae Chelf,
copyright 1993, ISBN #0-89529-553-9.
MM format by Ursula R. Taylor who got this from Jeannie Allen
in the June 1996 cookbook swap on Delphi cust. 229.
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. Add 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.
