Wednesday, January 13, 2016

Pie, Anyone?

You'll either be very interested or very disinterested in this recipe because people seem to feel strongly (one way or the other) about coconut. If you are a fan, this one's for you! I made it as one of the Christmas Day desserts served at my parents' house and all of the coconut-loving family members enjoyed this pie.


Coconut Macaroon Pie
1 sheet refrigerated pie crust
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 flour
1 pkg. (14 oz.) flaked coconut

Preheat oven to 350 degrees. Unroll pie crust into pie pan. Refrigerate while preparing filling.
In a large bowl, beat eggs, sweetened condensed milk, melted butter, extract and salt until smooth. Stir in flour. Reserved 1/2 cup coconut and stir remaining into egg mixture. Pour into pan and sprinkle reserved 1/2 cup on top. Bake on a lower oven rack 40-45 minutes or until golden brown and filling is set. Cool on wire rack.