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| 1 Tasse | Flaked or shredded coconut, toasted |
| 1 Tasse | Vanilla wafer crumbs |
| 2 Esslöffel | sugar |
| 1/3 Tasse | Butter or margarine, at room temperature |
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Recipe
"Crumb crusts can be cooked or not, but the very slight extra effort expended on the baked kind will repay with a crust of greater stability and better flavor. Some cooks like to sprinkle the top of the pie filling with crumbs, rather than garnish with whipped cream or a topping; if extra crumbs are required, increase the ingredient by about a fourth. If you own a food processor, use the chopping blade to make fresh crumbs in a flash."
Makes one 9-inch pie shell
Seven outstanding crumb crusts! Mix 'n' match with your favorite pie fillings.
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