Try this Sour Cream Coconut Crust recipe, or contribute your own.
Suggest a better description1. In small mixer bowl, combine flour, salt and coconut. 2. Add shortening an mix at low speed until mixture is crumbly. 3. Add sour cream and water; continue mixing at low speed until a dough forms. 4. Shape into a ball. 5. roll out on floured surface to a circle 1 1/2 inches larger that inverted 9" pan. 6. Fit loosely into pie pan. 7. Form a rim; flute edge. Prick generously with fork. 8. Bake at 425 degrees for 10 to 12 minutes. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 242 by "Diane Geary"
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1098 | ||
Calories from Fat: 512 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.9g | 76 % | |
Saturated Fat 26.5g | 133 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 36.5mg | 11 % | |
Sodium 82.4mg | 3 % | |
Potassium 305.5mg | 8 % | |
Total Carbohydrate 128g | 38 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 121.1g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1098
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