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Macaroon Pie Crust

Macaroon Pie Crust created by FLKeysJen

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.

Ready In:
12mins
Yields:
Units:

ingredients

  • 1 13 cups macaroons, crumbled (can do in food processor)
  • 12 cup margarine, cut into 8 pieces
  • 14 cup sugar
  • 14 teaspoon cinnamon

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Ducky
Contributor
@Ducky
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"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."
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  1. Shayna
    I tried this recipe for a passover cheesecake using chocolate macaroons, and it was insanely buttery. I don't think using margarine would have made a difference with that. I would use a quarter cup of butter next time. There was butter everywhere. I used a paper towel when I pushed the crust into my pan and it soaked right through and made my hands really buttery. But it smelled really good when I took it out of the oven, so that's a plus. I don't think it could possibly taste bad. I could always add more butter next time if 1/4 of a cup isn't enough.
    Reply
  2. Netfoodie
    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?
    Reply
  3. Netfoodie
    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?
    Reply
  4. FLKeysJen
    YUM! This was sooo perfect with Recipe#117748. 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!
    Reply
  5. FLKeysJen
    YUM! This was sooo perfect with Recipe#117748. 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!
    Reply
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