Coconut Macaroon Pie

8 ingredients
3 steps

Ingredients

  • 1 sheet refrigerated pie crust
  • 2 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup butter, melted
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 package (14 ounces) sweetened shredded coconut

Directions

  1. 1
    Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  2. 2
    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 pie crust. Sprinkle with reserved coconut.
  3. 3
    Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack.

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