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Desserts Pies Pies & Crisps

Coconut Macaroon Pie

Coconut Macaroon Pie

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Desserts, Pies, Pies & Crisps
Servings 10

Ingredients
  

  • 1 sheet pie crust refrigerated
  • 2 large 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
  • 1 pkg 14 oz shredded coconut sweetened

Instructions
 

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

Notes

Coconut Macaroon Pie

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
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