Coconut Cashew Pie Crust

This is especially good with banana cream pie, but would be yummy with any custard-type pie.


1  cup  chopped unsalted cashew nuts
1/2  cup  flaked unsweetened coconut
2  Tbs  light brown sugar
1  egg white


Combine nuts, coconut, and brown sugar in a medium size bowl. Beat the egg white until stiff. Gently fold it into the nut mixture. Press into an 8 or 9-inch pie pan, making sure the sides are thickish (the crust will shrink while baking). Bake until crust is lightly browned, about 7-10 minutes. Cool before filling. The crust will tighten as it cools.