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Coconut Macaroon Pie

Name: Coconut Macaroon Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings.
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

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Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes

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

Coconut Macaroon Pie Recipe photo by Taste of Home

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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

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
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.
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.

Coconut Macaroon Pie

Ingredients

Directions

Nutrition Facts

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