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Coconut-Graham Pie Crust

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&# 226;ÂÂs an easy way to elevate homemade desserts with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 267.5
Dietary: Gluten-free
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
  • 1/2 cup Sweetened flaked coconut
  • 6 tablespoon Unsalted butter or
Directions
  1. 1
    Crush 25 graham cracker squares into coarse crumbs, yielding approximately 1 1/4 cups.
  2. 2
    Spread the sweetened flaked coconut evenly in a single layer in a 9-inch microwave-safe pie plate.
  3. 3
    Microwave the coconut on high for 1 minute.
  4. 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. 5
    Transfer the toasted coconut to a plate to cool completely.
  6. 6
    Wash and dry the pie plate, then lightly grease it with butter or cooking spray.
  7. 7
    Place the unsalted butter in a 1-quart microwave-safe bowl and microwave on high for 1 minute, or until melted.
  8. 8
    Add the graham cracker crumbs, cooled toasted coconut, and 2 tablespoons of granulated sugar to the melted butter. Stir until evenly moistened.
  9. 9
    Press the mixture firmly and evenly over the bottom and up the sides of the prepared pie plate.
  10. 10
    Place the pie plate on an inverted microwave-safe saucer to prevent overheating the bottom.
  11. 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. 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
Read it online: https://www.chefs-mate.com/recipe/coconut-graham-pie-crust/