Instructions: 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

NOTES :
* Makes 1 crust, enough for 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.