Coconut, crumb or cornflake pie crusts

Yield: 1 servings

Measure Ingredient
\N \N %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%
\N \N %%%%% COCONUT PIE CRUST %%%%%
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2 cups Flaked coconut
¼ cup Butter or milk free margarine

Lightly brown the coconut in the margarine over medium heat. Press into a greased 8 inch pie tin. Cool. Two tbsp of the mixture may be reserved and used as a garnish for the top of the pie.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% CRUMB PIE CRUST %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%% Suitable for cheese cake or cream fillings. 1-⅓ cups cookie or cake crumbs (suitable to your diet) ¼ soft butter or milk free margarine 1 tbsp sugar or sugar substitute Mix the crumbs, margarine and sugar together. Press into a 9 inch pie pan, saving some crumbs for garnish.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% CORNFLAKE PIE CRUST %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% 1 cup cornflake crumbs 1 tbsp sugar 2 tbsp melted milk free margarine Toss the cornflake crumbs, sugar and margarine until crumbs are thoroughly coated. Press the mixture evenly and firmly into the bottom and sides of an 8 inch pie pan.

Bake for 8 minutes at 375F. Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-09-95

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