Graham Cracker-Coconut Pie Crust

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

• Ready In: 17 mins
• Yields: 1 pie crust

Ingredients

• 11  whole graham crackers (to yield apprx. 1 1/3 cups crumbs)
• 1⁄8 stick cup unsalted butter, melted
• 1⁄2 cup sweetened flaked coconut
• 1  teaspoon  pure  coconut extract
• 1⁄8 teaspoon salt

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.