Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%% |
\N \N | %%%%% COCONUT PIE CRUST %%%%% |
\N \N | %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%% |
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