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Ingredients

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Directions

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  • Heat oven to 425°F.

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  • Mix crumbs, butter, honey and 1 tablespoon sugar in bowl. Press into of 10-inch round pie plate.

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  • Bake crust in 425°F oven 10 to 11 minutes, until slightly golden around edges. Remove wire rack; let cool.

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  • Mix remaining 3 tablespoons sugar, cornstarch and gelatin in saucepan. Stir in coconut water. Cook over medium heat until thickened, clear and bubbly, 8 minutes. Stir in extract. Let cool to room temperature, about 15 minutes.

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  • Once cooled, fold in topping. Spread filling evenly in prepared pie shell. Garnish with toasted coconut. Refrigerate 2 hours or until set.

Nutrition Facts

180 calories; 8 g total fat; 6 g saturated fat; 13 mg cholesterol; 115 mg sodium. 25 g carbohydrates; 0 g fiber; 2 g protein;

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