My coconut macaroon pie recipe has an unusual custard filling that you may not expect in this delicious treat. I add some quick oats, regular white sugar, vanilla, a little flour, regular milk, only one egg to the delicious bounty of coconut flakes inside and outside on the topping. The finished result is awesome as far as coconut pies are concerned.
This coconut pie also is a breeze to put together, especially if you use my oil pie crust. Basically, you are just creaming before combining the rest of the ingredients and pouring into your unbaked pie shell.
I use butter for this recipe. If you hate waiting for it to soften, here is a trick that can speed up the process. Put that one-fourth cup into the microwave for just a few seconds (about four seconds for that amount of butter from the freezer) and it will solve the problem. Keep a check because your microwave wattage can mean it does this task sooner.
A few other coconut pie recipes that I make are coconut cream pie, crustless coconut pie and banana coconut cream pie that you may want to try as well.
If you don’t want to work hard and still enjoy a sensational pie, then I hope you give my coconut macaroon pie recipe a try. Honestly, I don’t think you will regret making it. In fact, I think it just may become one of your family’s favorites after you sample it.
Coconut Macaroon Pie
1 large egg
3/4 cup of sugar
1/4 cup of butter, softened
1 tablespoon of flour
1 cup of milk
1/3 cup of quick oats
1 cup of flaked coconut (2/3 cup for the filling and 1/3 cup for layering on top of the pie once poured into the crust)
1/8 teaspoon of salt
1 teaspoon of vanilla
unbaked 10″ pie shell (use my oil pie crust)
Cream the softened butter with the egg and sugar with your electric mixer until well blended.
Add the remaining ingredients except reserve 1/3 cup of the flaked coconut to layer over the top of the pie once you pour it into the unbaked pie crust.
Sprinkle the remaining 1/3 cup of the flaked coconut on top of the filled pie crust.
Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated.
Test with a toothpick, cake tester or slender knife to see if anything sticks determining doneness.
ENJOY!
My coconut macaroon pie recipe is so easy and has an unusual custard filling that you may not expect in this delicious treat.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
coconut macaroon pie, easy recipes
-
1
large egg -
3/4
cup
of sugar -
1/4
cup
of butter
softened -
1
tablespoon
of flour -
1
cup
of milk -
1/3
cup
of quick oats -
1
cup
of flaked coconut
2/3 cup for the filling and 1/3 cup for layering on top of the pie once poured into the crust -
1/8
teaspoon
of salt -
1
teaspoon
of vanilla -
unbaked 10″ pie shell
use my oil pie crust
-
Cream the softened butter with the egg and sugar with your electric mixer until well blended.
-
Add the remaining ingredients except reserve 1/3 cup of the flaked coconut to layer over the top of the pie once you pour it into the unbaked pie crust.
-
Sprinkle the remaining 1/3 cup of the flaked coconut on top of the filled pie crust.
-
Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated.
-
Test with a toothpick, cake tester or slender knife to see if anything sticks determining doneness.
-
ENJOY!
