Recipe - Coconut-Graham Pie Crust

One half cup Sweetened flaked coconut
6 tablespoon Unsalted butter or margarine
25 Grahamcracker squares,; 1
One fourth cups, aprox
Crushed into coarse crumbs
2 tablespoon Granulated sugar

1. Spread coconut evenly in a 9inch microwavesafe 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 1quart microwavesafe 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 microwavesafe saucer. Microwave on high 2
to 3 minutes, rotating pie plate One half 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
Posted to MCRecipe Digest V1 #180

Date: Fri, 2 Aug 1996 19:55:44 0400

From: CookieTstr@aol.com
NOTES : * Makes 1 crust, enough for 8 to 10 servings. Per serving, crust
only (for 10): 160 cal, 2 g pro, 17 g car, 6 g fat, 20 mg chol
with butter, 1 mg chol with margarine, 129 mg sod