Pies & Pastries
mary wilson bwvb02b
sweetened flaked coconut
unsalted butter or margarine
crushed into coarse crumbs
-- (1 1/4 cups)
Spread coconut evenly in a 9-inch microwave safe pie plate.
Microwave on HIGH 1 minute. Stir, then microwave 4 to 7 minutes longer,
stirring every 30 seconds until coconut is golden brown. Transfer to a
plate to cool. Wash, dry and then lightly grease the pie plate.
Microwave butter in a 1-quart microwave safe bowl on HIGH 1 minute or
until melted. Stir in cracker crumbs, coconut and sugar until evenly
moistened. Press evenly over bottom and up sides of pie plate. Place
pie plate on inverted microwave-safe saucer. Microwave on HIGH 2-3
minutes, rotating pie plate 1/2 turn after 1 minute, until bottom of
crust is drier and spring back when pressed gently. Let stand on
flat surface 10 minutes. Crust will become firm on standing. Makes 1
crust, enough for 8 to 10 servings.
By KKBG35A RUTH BURKHAR