Coconut Macaroon Pie
Coconut Macaroon PieYield: 1 pie
Ingredients
[*]pastry, for 1 pie
[*]1/4teaspoonsalt
[*]3 eggs, separated
[*]1 1/2cupsugar
[*]1/4cupmilk
[*]2tablespoonbutter, or margarine
[*]1teaspoonlemon juice
[*]1/4teaspoonalmond extract
Directions
[*]Set oven for moderate, 375f.
[*]Line 9-inch pie pan with pastry.
[*]Flute rim.
[*]Add salt to egg yolks: beat until thick and lemon-colored.
[*]Add sugar, 1/2 cup at a time, beating well after each addition.
[*]Add milk, butter or margarine, lemon juice, and almond extract; blend well.
[*]Fold in coconut and stiffly beaten egg whites; turn into pie shell.
[*]Bake 50 minutes or until knife inserted comes out clean.
[*]Cool.
Crumb Crust
Yield: 1 pie crust
Ingredients
16 graham cracker, (1 1/2 cups crumbs)
1/4 cup sugar
1/4 cup butter, or margarine
Directions
Set oven for hot, 400f.
Crumb graham crackers by rolling with a rolling pin.
Mix crumbs, sugar, and butter or margarine.
Lightly grease 9-inch pie plate.
Press mixture firmly and evenly against sides and bottom of plate.
Bake 10 minutes.
Cool; fill with desired filling.
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