Recipes for the holidays number two: coconut pie crust!
This crust is great for no-bake pies, but can be baked with a pie (for example pumpkin) in it. Just be aware that any edge left over the top will be burnt to a crisp, but the rest will be fine!!
This crust is great for no-bake pies, but can be baked with a pie (for example pumpkin) in it. Just be aware that any edge left over the top will be burnt to a crisp, but the rest will be fine!!
Ingredients:
-2 eggs, separated
-1 ½ to 2 cups unsweetened coconut flakes
-2-4 tablespoons honey (to taste)
-2 teaspoons vanilla extract
-1/2 teaspoon salt
Put egg whites in a medium bowl, add the rest of the ingredients. (I just add the yolks to whatever pie I'm making--can't hurt!) Mix with your hands. Add some coconut if you think it's too wet. It should be easy to mold with your hands but it won't stick together.
Press everything into the bottom of a well-greased pie plate, trying to make it as even as possible. Bake at 350 for 12-15 minutes. I just keep an eye on it until it's nice and golden.
-1 ½ to 2 cups unsweetened coconut flakes
-2-4 tablespoons honey (to taste)
-2 teaspoons vanilla extract
-1/2 teaspoon salt
Put egg whites in a medium bowl, add the rest of the ingredients. (I just add the yolks to whatever pie I'm making--can't hurt!) Mix with your hands. Add some coconut if you think it's too wet. It should be easy to mold with your hands but it won't stick together.
Press everything into the bottom of a well-greased pie plate, trying to make it as even as possible. Bake at 350 for 12-15 minutes. I just keep an eye on it until it's nice and golden.
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| Ready to go! |
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