Pie is an important feature for celebrations around here. Key lime and passion fruit are two favorites. This coconut piecrust is a great taste complement for tropical flavors.
We have five birthdays in our family in a 6-week period, so pies are on my mind right now. I’ve developed a coconut piecrust recipe that I hope you will enjoy.
You will need an 8- or 9-inch pie pan, a container for melting butter, and a food processor. No food processor? You can use a heavy-duty food storage bag and a rolling pin or mallet.
- ½ cup unsweetened coconut flakes (found in the baking aisle)
1 box coconut cookies (5 oz., or about 40 small cookies). I have used Salem Baking Toasted Coconut Moravian Cookies and Coconut Hula Creems. I’ve also mixed in Trader Joe’s ginger cookies. This will also work with coconut sandwich creme cookies, but will be much sweeter.
- 6 tbsp unsalted butter, melted
Preheat oven to 350 degrees with a rack in the center. Melt butter in the microwave. I use a glass-measuring cup for this. Watch closely, just do this long enough for the butter to just melt. Measure ½ cup of coconut flakes and put in a 1 cup dry measuring cup. Place 9-12 cookies in the food processor and pulse into small crumbs. Add crushed cookies to the 1-cup measure until full. Continue processing cookies until you have 1 ½ cups of cookie crumb/coconut mixture. Pour into pie pan.
Pour melted butter over the crumbs. With your fingers or a rubber spatula begin pressing from the center to push crumbs in an even layer over the bottom and up the sides of the pan. Bake for 10 minutes to set.
Ingredients
- ½ cup unsweetened coconut flakes (found in the baking aisle)
- 1 box coconut cookies (5 oz., or about 40 small cookies)
- 6 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350 degrees with a rack in the center.
- Melt butter in the microwave.
- Measure ½ cup of coconut flakes and put in a 1 cup dry measuring cup. Place 9-12 cookies in the food processor and pulse into small crumbs. Continue processing cookies until you have 1 ½ cups of cookie crumb/coconut mixture.
- Pour into pie pan.
- Pour melted butter over the crumbs.
- With your fingers or a rubber spatula begin pressing from the center to push crumbs in an even layer over the bottom and up the sides of the pan.
- Bake for 10 minutes to set.
- After cooling, use with key lime or other tropical pie filling.
Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
My mom still has her Betty Crocker cookbook back from when she got married! It is old and torn, but my brother and I “fight” over who gets it. lol. I love this recipe and can’t wait to try it with my mom
Hey Barrie, I love that you all still have Betty Crocker! Good luck with the piecrust!
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.
Thank you for sharing at #OverTheMoon. Pinned and shared.
This looks fabulous!!!
Hope you will get a chance to try it soon! Let me know what filling you use.