COCONUT CRUST
One 9- or 10-inch crust
Pair this crust with Lemon Curd and Whipped Cream, Key Lime Pie filling or Old-Fashioned Chocolate Pudding, or use it to make the ultimate Coconut Cream Pie.
Preheat the oven to 350°F.
Knead together in a medium bowl until the mixture comes together:
- 3 lightly packed cups (340g) shredded sweetened coconut
- 1 stick (4 oz or 115g) unsalted butter, softened
Press evenly into a 9- or 10-inch pie pan. Bake until the crust is golden brown and fragrant, 20 to 25 minutes. Let cool completely before filling.