Tuesday, March 14, 2017

Coconut Macaroon Pie- Happy Pi{e} Day!

We're pretty boring when it comes to pie.  Looking at my 12 posts on the subject, they are mostly variations of our favorites- Apple, blueberry & chocolate.   For Pi{e} Day, I decided that I wanted to get out of the box a bit.    Still working my way through all my sticky notes making to-try recipes in Taste of Home's 100 Family Meals, and one of those recipes was Coconut Macaroon Pie.

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
  "http://www.tasteofhome.com/recipes/coconut-macaroon-pie"




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  • 5 comments:

    1. I love how easy and delicious this pie is! Nettie

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    2. Easy pies are always great to have as an option - love the coconut.

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    3. Perfect recipe....easy peasy and delicious.

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    4. I could totally get on board with a Mounds bar flavoured pie! Yum!

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    5. I have never made a coconut pie! I must now try this! pinning! thanks for sharing on the Piday Pie Party!

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