Coconut Pie Crust

1 Coconut OR 1/2 cup finely

-shredded UNsweetened -coconut 1 Pk (1/4 lb.) graham, crackers,

-broken into pieces 1/2 C Whole wheat pastry flour

1/4 C Safflower, sunflower, canola

-OR other light-flavored oil 1/4 C Water

SOURCE: Cooking For Life by Cherie Calbom and Vicki Rae Chelf, copyright 1993, ISBN #0-89529-553-9. MM format by Ursula R. Taylor who got this from Jeannie Allen in the June 1996 cookbook swap on Delphi cust. 229.

Preheat the oven to 350~F. Drain the coconut, break it open, and remove the flesh from the shell. Juice the coconut flesh and reserve 1/2 cup of the pulp. In a food processor, grind the graham crackers into fine crumbs. Transfer the crumbs to a small bowl and add the coconut pulp OR shredded coconut. Add the flour and mix well. Add the oil and mix with a fork until the oil is well distributed. Add the water and mix again. Transfer the mixture to a 9 inch pie pan and press it firmly onto the sides and bottom. Bake the pie crust for 20 minutes. Remove the pan from the oven and let the crust cool before filling it, about 1 hour. minutes, Baking time: 20 minutes, Cooling time: 1 hour.