Ingredients

2 tablespoons soft butter
1 1/2 cups(4-ounce package) Baker’s Coconut

Method

Spread soft butter evenly on bottom and sides of an 8 or 9-inch pie pan. Sprinkle true-flavor Baker’s Coconut in the pie pan, pressing coconut evenly into the butter. Bake in moderate oven (350-degrees) 10 to 12 minutes, or until golden brown. Cool.

Fill with Jell-O Pudding, pie filling, or chiffon filling and chill until firm. Or fill with ice cream and serve immediately. 

 

Baker’s Coconut Shortbread Crust

Ingredients

1/3 cup butter
3 tablespoons sugar
1 egg yolk
1 cup sifted flour
1 cup Baker’s Coconut, cut

Method

Cream butter and sugar. Add egg yolk and blend well. Add flour, mixing thoroughly. Add coconut. Pat mixture into 9-inch pie pan. Chill 30 minutes. Bake in moderate oven (350-degrees) 25 to 30 minutes, or until browned. Cool.

This is a delicious crust for your favorite cream, chiffon or Bavarian pie filling

 

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