The crust is fried, not the pie. This originally came from a wonderful pineapple cream pie, but is great with all no-bake cream fillings.

HAMM
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Ingredients

Directions

  • Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.

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  • Pour into pie plate and press out to edges evenly with a fork.

  • Allow to cool before filling.

Nutrition Facts

178.36 calories; 1.48 g protein; 14.68 g carbohydrates; 12.92 g fat; 30.5 mg cholesterol; 96.09 mg sodium.Full Nutrition


Reviews (10)

Read All Reviews

Most helpful positive review

03/30/2006
The name was intriguing the recipe sounded pasty greasy and raw - sort of like a roux pressed into a pie pan. Still I pressed on. What a delightful surprise! This turns out slightly crispy slightly sweet and tastes wonderfully toasty. In addition it is not at all crumbly. The trick is as the recipe says to cook over "medium" heat until toasty or golden "brown." Be mindful to stir often as once it begins to brown it will burn quickly. I only wish I could give it 10 stars for originality taste and ease of preparation.
(27)

Most helpful critical review

03/30/2006
The name was intriguing the recipe sounded pasty greasy and raw - sort of like a roux pressed into a pie pan. Still I pressed on. What a delightful surprise! This turns out slightly crispy slightly sweet and tastes wonderfully toasty. In addition it is not at all crumbly. The trick is as the recipe says to cook over "medium" heat until toasty or golden "brown." Be mindful to stir often as once it begins to brown it will burn quickly. I only wish I could give it 10 stars for originality taste and ease of preparation.
(27)
12 Ratings
  • 5 Rating Star 10
  • 1 Rating Star 1
  • 4 Rating Star 1
03/30/2006
The name was intriguing the recipe sounded pasty greasy and raw - sort of like a roux pressed into a pie pan. Still I pressed on. What a delightful surprise! This turns out slightly crispy slightly sweet and tastes wonderfully toasty. In addition it is not at all crumbly. The trick is as the recipe says to cook over "medium" heat until toasty or golden "brown." Be mindful to stir often as once it begins to brown it will burn quickly. I only wish I could give it 10 stars for originality taste and ease of preparation.
(27)
03/03/2007
Easy and amazing! I seriously can't believe so few have tried it. I made the crust to go with (what else) a coconut cream pie. It was easy to work with and serving was a breeze. I may add a splash of vanilla next time and try to cut down on the butter a little just for health sake.
(12)
03/16/2009
I have to say that I was skeptical at first but as the other reviewers also stated this was simple and wonderfully delicious. I will be able to use this recipe for numerous pies I make. My family and friends give this "Two Thumbs Up"!!
(6)
05/08/2009
This was good. I would try it again with less coconut(not a huge fan of coconut). With a lemon meringue pie it would be really good. I was really worried about it being greasy and it really wasn't. I tried it with a chocolate cream pie (which was not very good). More people really need to try this easy recipe!
(6)
09/21/2011
Perfect for coconut cream pie. Quick and easy!
(3)
08/01/2011
Nothing else like it and absolutely delicious
(2)
05/09/2013
I think I've found my new secret pie weapon! This crust is delicious and would go with many types of pie recipes. I made this as the crust for a rhubarb sour cream pie and it was rounded out the taste perfectly. I will be using this pie crust recipe again and again! Oh and it's easy too....easy as pie:)
11/29/2017
I like everyone else was a little skeptical how this would turn out. But I had to try it! It was delicious! I made a Dutch Apple pumpkin pie and it was just the perfect touch. Everyone loved it.
11/08/2017
This really surprised me. I was skeptical the entire time I was making this. It was super simple to make and comes out crunchy and delicious! Thanks for sharing your recipe!