1. Spread coconut evenly in a 9-inch microwave-safe pie plate. Microwave on
high 1 minute. Stir, then microwave 4 to 7 minutes longer, stirring every
30 seconds until coconut is golden brown. Transfer to a plate to cool.
2. Wash, dry and then lightly grease the pie plate.
3. Microwave butter in a 1-quart microwave-safe bowl on high 1 minute or
until melted. Stir in cracker crumbs, coconut and sugar until evenly
moistened. Press evenly over bottom and up sides of pie plate.
4. Place pie plate on inverted microwave-safe saucer. Microwave on high 2
to 3 minutes, rotating pie plate 1/2 turn after 1 minute, until bottom of
crust is drier and springs back when pressed gently.
5. Let stand on flat surface for 10 minutes. Crust will become firm on
standing
Posted to MC-Recipe Digest V1 #180
Date: Fri, 2 Aug 1996 19:55:44 -0400
From: CookieTstr@aol.com
NOTES : * Makes 1 crust, enough for 8 to 10 servings. Per serving, crust
only (for 10): 160 cal, 2 g pro, 17 g car, 6 g fat, 20 mg chol
with butter, 1 mg chol with margarine, 129 mg sod
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