Coconut-Graham Pie Crust

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Servings: 1 Difficulty: Intermediate
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A toasted coconut and graham cracker crust that adds tropical crunch to any pie
Coconut-Graham Pie Crust recipe image

This Coconut-Graham Pie Crust offers a delightful twist on the classic base, combining the buttery crispness of graham crackers with the sweet, nutty aroma of toasted flaked coconut. The result is a sturdy yet tender shell that brings a subtle tropical flair to fruit pies, custards, or cheesecakes. Perfect for summer gatherings or holiday desserts, this crust requires no oven, making it a quick microwave-friendly alternative. The toasting step enhances the coconut’s flavor, providing a beautiful golden color and satisfying crunch that holds up well against wet fillings. It’s an easy way to elevate homemade desserts with minimal effort.

Coconut-Graham Pie Crust recipe image
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Coconut-Graham Pie Crust

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 267.5

Description

This Coconut-Graham Pie Crust offers a delightful twist on the classic base, combining the buttery crispness of graham crackers with the sweet, nutty aroma of toasted flaked coconut. The result is a sturdy yet tender shell that brings a subtle tropical flair to fruit pies, custards, or cheesecakes. Perfect for summer gatherings or holiday desserts, this crust requires no oven, making it a quick microwave-friendly alternative. The toasting step enhances the coconut's flavor, providing a beautiful golden color and satisfying crunch that holds up well against wet fillings. It&# 226;ÂÂs an easy way to elevate homemade desserts with minimal effort.

Ingredients

Directions

  1. Crush 25 graham cracker squares into coarse crumbs, yielding approximately 1 1/4 cups.
  2. Spread the sweetened flaked coconut evenly in a single layer in a 9-inch microwave-safe pie plate.
  3. Microwave the coconut on high for 1 minute.
  4. Stir the coconut, then microwave for 4 to 7 more minutes, stirring every 30 seconds, until it is golden brown. Watch closely to prevent burning.
  5. Transfer the toasted coconut to a plate to cool completely.
  6. Wash and dry the pie plate, then lightly grease it with butter or cooking spray.
  7. Place the unsalted butter in a 1-quart microwave-safe bowl and microwave on high for 1 minute, or until melted.
  8. Add the graham cracker crumbs, cooled toasted coconut, and 2 tablespoons of granulated sugar to the melted butter. Stir until evenly moistened.
  9. Press the mixture firmly and evenly over the bottom and up the sides of the prepared pie plate.
  10. Place the pie plate on an inverted microwave-safe saucer to prevent overheating the bottom.
  11. Microwave on high for 2 to 3 minutes, rotating the pie plate a half-turn after 1 minute, until the bottom of the crust feels dry and springs back when pressed gently.
  12. Let the crust stand on a flat surface for 10 minutes to firm up completely before adding filling.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 267.5kcal
% Daily Value *
Total Fat 28.3g44%
Saturated Fat 19.6g99%
Cholesterol 48.4mg17%
Sodium 11.8mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 1.9g8%
Sugars 1.9g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, graham, cracker, pie, crust, microwave, toasted, dessert, butter, crumbs, tropical, easy, quick, shell, base, flaked, sweetened, golden, crunchy
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