Prep 5 mins
Cook 7 mins
Passover pie crust recipe being posted in response to a request. This recipe is originally found in the 'I Can't Believe It's Kosher' cookbook.
- 1 1⁄3 cups macaroons, crumbled (can do in food processor)
- 1⁄2 cup margarine, cut into 8 pieces
- 1⁄4 cup sugar
- 1⁄4 teaspoon cinnamon
- Preheat oven to 375 degrees F.
- In food processor, combine all ingredients and process until well blended.
- Press into bottom and sides of ungreased 9-inch pie pan.
- Bake 7 minutes or until golden brown.
- Cool completely before filling.
I had a potential Thanksgiving day disaster and your recipe saved me! My mother-in-law is doing the low carb diet so if bought low carb boxed pie crust mix. Needless to say it turned out horrible, but the pumpkin pie part turned out great. I got online and found this recipe. I successfully transferred the pumpkin part into this crust. Put in the oven under the broiler for a minute (to even out the top of the pie because tranferring it caused it to be uneven) It was a hit! I made three changes because of dietary reasons (high cholesterol, low carb and no sugar): I used walnuts instead of macaroons, soy butter instead of butter(soy butter has NO saturated fat!), and splenda instead of sugar. Thank you so much!
I thought 1/2 cup margarine was too much so I doubled the amount of macaroons and it still came out too greasy. I used butter instead of margarine but that shouldn't have made a difference, I had to press paper towels into it to remove the pool of liquid fat from the bottom of the pie shell. Confused?
YUM! This was sooo perfect with Nellie's Low-Fat Key Lime Pie. I made this lower fat by substituting 1/2 cup applesauce for the 1/2 cup margarine. It was baked perfectly in 20 minutes. I also left out the cinnamon since it wouldn't go with the key lime pie. I made this to use up some macaroons I had on hand but am so glad to have found this recipe! Thanks!