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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
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    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

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.

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