Yield: 1 Servings
|½||Stick butter (4 tbls); melted, cooled|
|¼ cup||Macadamia nut; chopped fine, chilled|
|2 cups||Coconut flakes; unsweetened, chilled|
Put the nuts and coconut in the freezer to chill. Melt the butter and let it cool to room temp. When the butter has cooled, mix all the ingredients together. Turn into a 9 inch pie pan and press the mixture evenly over the bottom and sides of the pie tin. Bake 20 minutes at 325F or until the crust is lightly browned. Remove from oven and cool. Before filling the pie crust with your favorite pie filling such as coconut custard, lemon meringue, ice cream, etc., chill the crust thoroughly in the refrigerator.
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Dec 28, 1997