Ingrients & Directions


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%%%%% COCONUT PIE CRUST
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2 c Flaked coconut
1/4 c Butter or milk free
-margarine

Lightly brown the coconut in the margarine over medium heat. Press
into a greased 8 inch pie tin. Cool. Two tbsp of the mixture may be
reserved and used as a garnish for the top of the pie.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% CRUMB PIE CRUST %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Suitable for cheese cake or cream
fillings. 1-1/3 cups cookie or cake crumbs (suitable to your diet)
1/4 soft butter or milk free margarine 1 tbsp sugar or sugar
substitute Mix the crumbs, margarine and sugar together. Press into a
9 inch pie pan, saving some crumbs for garnish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% CORNFLAKE PIE CRUST %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% 1 cup cornflake crumbs 1 tbsp sugar
2 tbsp melted milk free margarine Toss the cornflake crumbs, sugar and
margarine until crumbs are thoroughly coated. Press the mixture
evenly and firmly into the bottom and sides of an 8 inch pie pan.
Bake for 8 minutes at 375F. Origin: The Allergy Cookbook. Shared by:
Sharon Stevens, July/95.


Yields
1 servings