1/2 cup sweetened flaked coconut
6 tbsp unsalted butter or
1 margarine
25 graham-cracker squares, -- 1
1/4 cups, aprox
1 crushed into coarse crumbs
2 tbsp granulated sugar
A Recipe for
Coconut-Graham Pie Crust
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This is a recipe for Coconut-Graham Pie Crust from the recipe cookbook of Recipes-to-go (Meat)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
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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
Recipe By : Womans Day, daily recipe
Serves: 1
Coconut-Graham Pie Crust Recipe brought to you by Recipes To-Go