Taste of Home
Coconut Macaroon Pie
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
YIELD: 10 servings.
Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. —Becky Mollenkamp, St. Louis, Missouri
Ingredients
-
1 sheet refrigerated pie crust
-
2 large eggs
-
1 can (14 ounces) sweetened condensed milk
-
1/4 cup butter, melted
-
1 teaspoon almond extract
-
1/4 teaspoon salt
-
1/4 cup all-purpose flour
-
1 package (14 ounces) sweetened shredded coconut
Directions
-
1.
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
-
2.
In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut.
-
3.
Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 490 calories, 29g fat (20g saturated fat), 67mg cholesterol, 344mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC