Simple to make, starting with a store bought pie crust. I am not a great crust maker, which is why I think my pie selection is so limited. The only sub I made was vanilla for the almond extract, due to allergies. I have beautiful glass pie dishes which really allow you to see if your bottom crust is soggy or not. The down side is that it does take the pie a bit longer to cook- I covered it with foil at the 35 minute mark because it was browning very quickly. Mine took about 50 mins.
This is so good. It tastes like the inside of a Mounds bar. It would be great with a drizzle of dark chocolate. It cuts beautifully with a serrated pie server. This goes straight into the Family Favorites file, and maybe next time I'll even attempt a crust from scratch!
Thank you so much to The Redhead Baker for hosting, and be sure to check out all the other awesome pie recipes at the end of this post!
* Exported from MasterCook *
Coconut Macaroon Pie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sheet refrigerated pie pastry
2 large eggs
1 can sweetened condensed milk -- (14 ounces)
1/4 cup butter -- melted
1 teaspoon almond extract (used vanilla)
1/4 teaspoon salt
1/4 cup all-purpose flour
1 package flaked coconut -- (14 ounces)
Preheat oven to 350°. Unroll pastry sheet 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 pastry-lined pie plate. Sprinkle with reserved coconut.
Bake on a lower oven rack 35-45 minutes or until golden brown and filling is set. Cool on a wire rack. Yield: 10 servings.
Source: Taste of Home's 100 Family Meals