coconut macaroon pie
(2 ratings)
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This is a great summer time treat because it tastes so good chilled and served with a dollop of whipped cream. Keeps well for days covered and refrigerated. This is a must try for coconut lovers.
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 5 Min
Ingredients For coconut macaroon pie
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1 csugar
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3eggs
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1/2 tspsalt
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1/2 cbutter softened
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1/4 cflour
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1/4 cmilk
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19-inch deep dish frozen pie shell, unbaked
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2 cflaked sweetened coconut
How To Make coconut macaroon pie
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1Beat sugar, eggs and salt until mixture is lemon colored. Add butter and flour. Blend well. Add milk and fold in 1 cup coconut.
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2Pour mixture into pie shell. Bake in a slow oven (325 degrees) for about 45 minutes. Top with remaining cup coconut and bake for approximately 20 minutes more or until knife inserted in center comes out clean.
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3Chill well and serve with whipped cream.
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4Cover and store leftovers in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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