Toasted Coconut Crust recipe

Source: The Fanny Farmer Cookbook

Makes 1 (8- or 9-inch) pie shell.

2 cups toasted shredded coconut, fresh or packaged
8 tablespoons (1 stick or 1/2 cup) butter, melted

Stir the coconut and butter together. Refrigerate for about 15 minutes, stirring now and then, until the mixture begins to firm up and hold its shape.

Pat evenly into the pie pan and chill again for at least 30 minutes before filling.

Chocolate-Coconut Crust:
Reduce the butter to 4 tablespoons (1/2 stick or 1/4 cup)

Melt it in a small pan over low heat with 2 ounces (2 squares) semisweet chocolate.