*  Exported from  MasterCook  *
                             Coconut Pie Crust
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Pies & Pastry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Coconut OR 1/2 cup finely
                         -shredded UNsweetened
    1       Pk           (1/4 lb.) graham, crackers,
                         -broken into pieces
      1/2   C            Whole wheat pastry flour
      1/4   C            Safflower, sunflower, canola
                         -OR other light-flavored oil
      1/4   C            Water
     SOURCE:  Cooking For Life by Cherie Calbom and Vicki    
   Rae Chelf, copyright 1993, ISBN #0-89529-553-9.  MM       
   format by Ursula R. Taylor who got this from Jeannie      
   Allen in the June 1996 cookbook swap on Delphi cust.      
     Preheat the oven to 350~F.                              
     Drain the coconut, break it open, and remove the        
   flesh from the shell. Juice the coconut flesh and         
   reserve 1/2 cup of the pulp.                              
     In a food processor, grind the graham crackers into     
   fine crumbs. Transfer the crumbs to a small bowl and      
   add the coconut pulp OR shredded coconut.  Add the        
   flour and mix well.  Add the oil and mix with a fork      
   until the oil is well distributed.  Add the water and     
   mix again.                                                
     Transfer the mixture to a 9 inch pie pan and press      
   it firmly onto the sides and bottom.  Bake the pie        
   crust for 20 minutes.  Remove the pan from the oven       
   and let the crust cool before filling it, about 1 hour.   
     Yield:  One 9-inch pie crust, Preparation time:  15     
   minutes, Baking time:  20 minutes, Cooling time:  1       
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