Total Time
40mins
Prep 10 mins
Cook 30 mins

Chewy, pie that separates into a macaroon crust and creamy filling.

Ingredients Nutrition

Directions

  1. Preheat oven TO 375°.
  2. Beat egg yolks and salt together.
  3. Add sugar, 1/2 cup at a time, until blended.
  4. Beat in milk, butter, lemon juice and almond extract.
  5. Beat egg whites until stiff.
  6. Fold beaten egg whites and coconut into egg yolk mixture.
  7. Pour filling into pie crust shell.
  8. Bake for 30 minutes or until knife inserted near rim comes out clean.
  9. Cool.
  10. A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.

Reviews

(1)
Most Helpful

My husband loves coconut and thoroughly enjoyed the richness of this pie. I used a frozen pie crust, following the directions, and became concerned about 20 minutes into the baking time because the top was already quite brown - but I hung in there and let it go the full 30 and it came out great. To satisfy my desire for chocolate I sprinkled mini M&Ms on top before baking and they were a nice addition to the texture and looked quite festive. Will definitely be making again very soon!

1TexasLizard July 05, 2002

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