Coconut-hazelnut pie shell

Yield: 1 Crust

Measure Ingredient
1 cup Oregon hazelnuts, sliced
1½ cup Coconut, shredded
½ cup Margarine or butter, melted

Combine coconut and sliced hazelnuts. Add melted margarine or butter and mix well. Press into greased pie tin and refrigerate until firm (2-3 hours).

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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