Coconut Macaroon Pie

TinyArtist

  Coconut Macaroon Pie  

Yield: 1 pie

  Ingredients  

• pastry, for 1 pie
• 1/4  teaspoon  salt
• 3    eggs, separated
• 1 1/2  cup  sugar
• 1/4  cup  milk
• 2  tablespoon  butter, or margarine
• 1  teaspoon  lemon juice
• 1/4  teaspoon  almond 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.
  

  

TinyArtist

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.