- Prep: 5 min
- Cook Time: 12 min
- Total: 17 min
- Serving: 6
Fill Coconut Pie Shell with cream or chiffon fillings or any flavor ice cream for a different kind of pie.
- 1 1/2 cups coconuts, shredded
- 2 tablespoons butter, softened
- Spread butter evenly on bottom and sides of an 8 or 9 inch pie pan. Spread coconut evenly in pan, pressing into butter with fingers.
- Bake at 350 degrees F 10 to 12 minutes or until delicately browned. Let cool completely before filling.