Coconut Macaroon Pie
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