Coconut Crust
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 294. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups flaked coconut
- 3 tablespoons melted margarine or butter
Instructions
- Mix 2 cups flaked coconut and 3 tablespoons melted margarine or butter. Press firmly onto bottom and sides of a 9-inch pie plate. Bake in 325° oven 20 minutes or till edge is golden. Cool before filling. Use for chiffon or ice-cream pies.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Raw Coconut Apple Pear Pie with Pecan Coconut Crust (123844660).jpg" by Kari Sullivan from Austin, TX; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Raw_Coconut_Apple_Pear_Pie_with_Pecan_Coconut_Crust_(123844660).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.