Graham Cracker-Coconut Pie Crust

Total Time
17mins
Prep 10 mins
Cook 7 mins

In my search for the ultimate coconut cream pie, I came across this recipe. Wonderful stuff! from Icebox Pies cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 350-degrees.
  2. Place graham crackers in food processor and process until finely ground.
  3. Can also put them inside plastic bag and use a rolling pin to grind down by hand.
  4. Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
  5. Press mixture evenly across 9-inch pie plate.
  6. Bake crust until crisp, about 7 minutes.
  7. Let cool completely before filling.
  8. Crust may be tightly wrapped in plastic and frozen up to one month.

Reviews

Most Helpful

I was making a coconut pie for Thanksgiving, and I wanted to add a little something, something to it. I wasn't sure what so I found this. I used Chocolate Graham Crackers. OH man was it the extra kick that it needed. I did have to add quite a bit more butter to it to get it to hold together, yet it was just what the pie needed.

Creation in Hope November 27, 2009

Good crust! I toasted the coconut a little bit before adding it, and I also had to add more butter- probably about 4-5T total, and it was still a little dry, but it tasted great. I made it for the Key Lime Pie recipe that's on the bottle of Joe and Nellie's Key Lime juice. Topped that w/ whipped cream that I'd added 3T of instant vanilla pudding to... turned out really delicious!

somethyme October 05, 2009

Poor recipe<br/>What is 1/8 stick cup butter?<br/>It turned out it requires a stick of butter.<br/>How hard is that ?<br/>After baking for 10 minutes (not 7) the recipe came out fine

Bill T. October 21, 2013

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a