Works great with no-bake pies! Fill with sugar-free pudding or pie filling for a quick and easy dessert. Makes a great coconut crust for banana cream pie.

Terri

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
10
Yield:
1 9-inch pie crust
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie plate with cooking spray.

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  • Blend coconut flakes in a food processor until powdery. Place in a bowl; mix in eggs and butter until well combined. Press mixture into the prepared pie plate.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool before filling.

Nutrition Facts

107 calories; protein 1.9g; carbohydrates 2.3g; fat 10.5g; cholesterol 46.4mg; sodium 42mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/03/2020
I don’t have a food processor so I used my blender to prepare the coconut. I accidentally bought sweetened coconut and it was fine but next time I’ll use unsweetened. It came out runny and I couldn’t get it to come up the sides very well but overall it was a tasty crust and I used a chocolate and banana cream pie filling Bc also from this site Read More
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