The coconut one is really good with a pineapple cream
cheese filling.

1 1/2 C flax seed meal OR
____ 1 1/2 C finely crushed nuts OR
____ 2 Cups unsweetened coconut
2 Tbsp granular Splenda
1/2 stick melted butter
1 egg white (freeze the yolk for later)

Mix the meal or nuts (or a mix of both) with the Splenda to get it
evenly
distributed._ Then add the butter and mix with a fork._ Add the egg
white last
and start mixing with your hands._ Pour mixture into a pie pan and
press out
with your fingers._ This is a little messy, but works._ Bake at 350
for about
10 minutes, or until the edge starts to brown._ Cool completely if
making a
chilled pie filling._ Fill and bake again if making a cooked
filling.

The egg white here is what glues the whole thing together and makes
a crust
that will cut and serve._ Without it you get a crumbly mess.

Tips:_ Crush nuts by sealing in sandwich bags and beating with a
rolling pin,
meat pounder, or pot._ Freeze leftover egg whites or yolks in ice
cube trays,
then store frozen cubes in ziplock bags.