Coconut Shortbread Crust
Serves: 1 (9-inch) deep-dish crust
 
Ingredients
  • 2 ¾ cups (303 grams) vanilla shortbread cookie crumbs
  • ½ cup (36 grams) toasted sweetened shredded coconut
  • 5 tablespoons (70 grams) unsalted butter, melted
  • 2 tablespoons (24 grams) granulated sugar
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together all ingredients. Firmly press mixture into bottom and completely up sides of a 9-inch deep-dish pie dish.
  3. Bake until edges are golden, 12 to 14 minutes. Let cool completely.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/black-bottom-coconut-pie/