June 14, 2006
Coconut Pie Crust
2 tablespoons sugar (optional)
2 tablespoons flour
Directions:
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.
Add pictures of food you made using my recipes to the 
Have a question about an ingredient, about me or the blog?
First, check out the 
Since 2004, Coconut & Lime has been the only food blog that features only 100% original recipes. Click 
"Since 2004,Rappaport’s blog has become one of the top 20 food blogs in the nation. 
0 Comments:
Post a Comment
<< Home