1/2 c Sweetened flaked coconut

6 tb Unsalted butter or

Margarine 25 Graham cracker squares, 1

1/4 Cups, aprox

Crushed into coarse crumbs 2 tb Granulated sugar

1. Spread coconut evenly in a 9 inch microwave safe

pie plate. Microwave on high 1 minute. Stir, then microwave 4 to 7 minutes longer, stirring every 30 seconds until coconut is golden brown. Transfer to a plate to cool. 2. Wash, dry and then lightly grease the pie plate.

3. Microwave butter in a 1 quart microwave safe bowl

on high 1 minute or until melted. Stir in cracker crumbs, coconut and sugar until evenly moistened. Press evenly over bottom and up sides of pie plate. 4. Place pie plate on inverted microwave safe saucer.

Microwave on high 2 to 3 minutes, rotating pie plate 1/2 turn after 1 minute, until bottom of crust is

drier and springs back when pressed gently. 5. Let stand on flat surface for 10 minutes. Crust

will become firm on standing Recipe By : Womans Day, daily recipe