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.
VARIATION
Baked coconut pie shell.—Melt fat and mix with untoasted coconut. Press into piepan. Bake at 300° F. for 30 minutes or until browned.
Pecan chess pie
9-inch pie, 8 servings
| Brown sugar, packed | 1 cup |
| Granulated sugar | ½ cup |
| Flour | 1 tablespoon |
| Eggs | 2 |
| Milk | ¼ cup |
| Butter or margarine, melted | ½ cup |
| Vanilla | 1 teaspoon |
| Pecans, chopped | ¾ or 1 cup, as desired |
| Pastry shell, unbaked | 9-inch |