Rating: 4.62 stars
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 calories; protein 1.5g; carbohydrates 14.7g; fat 12.9g; cholesterol 30.5mg; sodium 96.1mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
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. Read More
(27)
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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. Read More
(27)
Rating: 5 stars
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. Read More
(13)
Rating: 5 stars
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"!! Read More
(6)
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Rating: 5 stars
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! Read More
(6)
Rating: 5 stars
09/21/2011
Perfect for coconut cream pie. Quick and easy! Read More
(3)
Rating: 5 stars
08/01/2011
Nothing else like it and absolutely delicious Read More
(2)
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Rating: 5 stars
03/22/2019
I really enjoyed this recipe. I use it for Lemon Lush Pie ( Sour Cream) Pie. I substituted Walnuts for the coconut and added a little more flour. It's a great taste but as others have said watch it carefully it'll burn quickly! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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:) Read More