1 1/2 c. fine grated coconut
1/2 c. unsifted powdered sugar
3 tbsp. melted butter

Combine coconut and sugar in small bowl. Stir in butter gradually, using a fork until well blended. Press evenly over bottom and sides of an oiled 8 or 9-inch pie pan. Chill crust until firm. Pour 3 or 4 cups of your favorite filling in the crust. Chill again until filling sets. Dip bottom of pie pan into hot water for extra ease in removing cut pieces.