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Ingredient
Coconut Macaroon Pie
Introduce
Chef :
Sonya BankesterCoconut Macaroon Pie
If y’all haven’t realized it yet, my Dad and I have the sweet teeth in the family. He put in his request for a coconut macaroon pie this year for Thanksgiving (2021). I found a great and tasty recipe on “Taste of Home”. The recipe makes just a tad more than fits in a pie crust. I put the extra in 4 ramekins.
Ingredient
Cooking time :
35-45 minutes
1 sheet
refrigerated pie crust
2
lg eggs
1 can (14 oz)
sweetened condensed milk
1/4 cup
butter, melted
1 tsp
almond extract
1/4 tsp
salt
1/4 cup
all-purpose flour
Cooking instructions
* Step 1
Preheat oven to 350*. Unroll crust into a 9” pie plate, flute edge. Refrigerate while preparing filling.
* Step 2
In 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.
* Step 3
Bake on lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Enjoy!
Note: if there is a photo you can click to enlarge it
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