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Strawberry and Coconuty goodness.

June 11, 2010

As one of the gifts for our wedding we received a cookbook with the recipes from the famed restaurant “The Double Musky Inn“, in Girdwood, Alaska.

Since strawberries are plentiful and on sale here in North Dakota, I decided that I would make a strawberry pie.

Fresh Strawberry Pie with Coconut Piecrust to be exact.

mmmmm

and Coconut!

~

~

Anyway, the recipe.

This is especially for Abi, who asked for the recipe!

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Coconut Piecrust

3 cups sweetened shredded coconut

1/3 cup butter, melted.

Preheat oven to 300 degrees

Steps:

1. combine coconut and melted butter a bowl, and fully coconut coconut, leaving no coconut in lumps.

2. Chill the crust mixture in the fridge long enough for the butter to reset (20 minutes approx.), and also refridgerate the pie pan.  This is important for forming the crust!

3. When step two is complete, press the mixture into the pan making sure it is all even.  Do not make a crust, rather make a nice squared edge around the edge of the pan.  Pack down the crust, making sure that the coconut is all pressed down with no little funky standing up coconut flakes.  If they are not pressed down, the flakes will burn.

4.  Bake the crust in the preheated oven for 30 minutes, on the bottom shelf of the oven, until golden brown.

*mmmm*

Don’t try to speed up the time by turning up the heat, because it will burn!!

Makes a ten inch crust.

Pie will be coming up in the next post.

(Both of these are not my recipes, they are from the Double Musky)

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One Comment leave one →
  1. Breanna permalink
    June 11, 2010 6:11 pm

    I love the Double Musky Cook Book. There are so many yummy things in there.

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