Recipe Tips
Coconut-Pecan CrustMix 1-1/2 cups toasted sweetened coconut, 1/2 cup finely chopped pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.
Nut CrustMix 1-3/4 cups finely chopped walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
Coconut CrustMix 1 pkg. (7 oz.) sweetened coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.
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