Coconut Pie Crust

7 oz toasted coconut *
2 egg whites
2 tablespoons sugar (optional)
2 tablespoons flour
Preheat oven to 250. Grease or spray (with nonstick spray with flour) one 9 inch pie plate. In a small mixing bowl, beat egg whites until stiff peaks form. Beat in sugar until dissolved. Fold in coconut and flour. Press coconut mixture evenly along the bottom and sides of the pie plate. Bake for 10-14 minutes or until set. Keep a close watch to make sure it doesn’t burn. Remove from oven and allow to cool before filling.
*You can use sweetened or unsweetened flaked coconut. If you use sweetened, you might want to reduce or eliminate the extra sugar.
My thoughts:
This is a good crust to make for either a “icebox pie” that you don’t bake or for a more traditional baked pie. I used this as a base for a coconut key lime pie but its usefulness certainly isn’t limited to that. I’d love to use this as a base for a chocolate pie.

One Comment

  1. I'm going to use it for a cheesecake crust for my daughters birthday.