Low Fat Pie Crust - Coconut Crunch Pie Crust

• 2 cups (475 ml) oat flake-and-almond breakfast cereal, such as Quaker Toasted Oatmeal or Oatmeal Crisp With Almonds
• 1 tbsp (15 ml). sugar
• 1 tbsp (15 ml). fat-free egg substitute
• 1/4 cup (60 ml) shredded sweetened coconut

1. Place the cereal in the bowl of a food processor and process into fine crumbs.
2. Measure the crumbs; there should be 1 cup (225 ml) (Adjust the amount if necessary).
3. Return the crumbs to the food processor, add the sugar and process for a few seconds to mix well.
4. Add the egg substitute and process for about 20 seconds, or until the mixture is moist and crumbly.
5. Add the coconut and process for a few seconds, or just until well mixed.
6. Coat a 9-in.
7. pie pan with nonstick cooking spray and use the back of a spoon to press the mixture against the bottom and sides of the pan, forming an even crust (Periodically dip the spoon in sugar, if necessary, to prevent sticking).
8. Bake at 350 degrees (175 C.) for 10 minutes, or until the edges feel firm and dry.
9. Cool to room temperature before filling.

cereal, sugar, egg substitute, coconut

Taken from online-cookbook.com/goto/cook/rpage/000C12 (may not work)