Instructions: Preheat the oven to 350F.

Drain the coconut, break it open, and remove the flesh from the shell. Juice the coconut flesh and reserve 1/2 cup of the pulp. In a food processor, grind the graham crackers into fine crumbs. Transfer the crumbs to a small bowl and add the coconut pulp OR shredded coconut. Add the flour and mix well. Add the oil and mix with a fork until the oil is well distributed. A dd the water and mix again. Transfer the mixture to a 9 inch pie pan and press it firmly onto the sides and bottom. Bake the pie crust for 20 minutes. Remove the pan from the oven and let the crust cool before filling it, about 1 hour.

Yield: One 9-inch pie crust,

Preparation Time: 15 minutes,

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.