Toasted coconut pie shell

8-inch pie shell, 6 servings

Coconut (less moist type)	1½ cups
Butter or margarine	3 tablespoons

Stir coconut in a large frypan over low heat until toasted.

Stir fat into toasted coconut.

Press mixture evenly into 8-inch piepan. Chill.

Note: Fill pie shell with a cooled pudding-type filling. Or fill with ice cream and place in freezer for a few minutes until set.

Calories per serving of pie shell: About 160.

Baked coconut pie shell.—Melt fat and mix with untoasted coconut. Press into piepan. Bake at 300° F. for 30 minutes or until browned.