Coconut Pie Crust

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 558. It reflects the seventh of our 11 Wise Traditions Dietary Principles.

Ingredients

• ½ cup melted butter or coconut oil
• 2 cups dried unsweetened coconut meat, finely shredded

Instructions

1. Mix coconut with butter in a small bowl.
2. Transfer to a buttered and floured 9-inch pie pan and press firmly and evenly against the bottom and sides.
3. Bake at 300 degrees for 30 minutes or until crust is a dark golden color.
4. Allow to cool to room temperature.

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