Coconut Macaroon Pie
Circle B Kitchen
Recipe adapted from Saddlebag Lake Resort's
via the L.A. Times
As I mentioned in my post, I added coconut extract, but if you can't find it, I'm sure it will be fine without it. Also, it took my pie the full hour to bake and then I had to turn the oven up to 350 for the last 5 minutes. Every oven is different, so check your pie at 45 minutes, but it may take a bit longer.
2 eggs, slightly beaten
1/2 cup water
1 1/2 cups sugar
1/2 teaspoon natural coconut extract (not flavoring)
1/4 cup flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/3 cup sweetened flaked coconut, plus extra for sprinkling over the top of the pie if desired.
Unbaked 9-inch pie shell
Heat the oven to 325 degrees.
In a large bowl, whisk together the eggs, water, sugar, coconut extract, flour, salt and butter. Fold in the coconut. Pour the filling into the unbaked pie shell, and top with a little extra coconut if desired to brown as the pie bakes.
Place the pie in the oven and bake until lightly golden and the custard is set (it will jiggle only slightly when tapped), 45 to 55 minutes, rotating halfway through baking. If the pie colors too quickly before it is set, loosely tent with foil.
Remove from the oven and cool to room temperature. Refrigerate for a couple of hours before serving.