Indulge in this nostalgic coconut macaroon pie recipe, a family favorite passed down through generations! This creamy, dreamy pie evokes the warmth of cherished memories and the comforting sweetness of a classic dessert. Originally baked for parish priests and nuns, this recipe has been perfected to bring you a taste of pure delight. Get ready to experience the irresistible combination of flaky crust and melt-in-your-mouth coconut filling. Perfect for holidays, potlucks, or simply a sweet treat for yourself!
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Como fazer Cloie's Coconut Macaroon Pie
Preheat oven to 325°F (160°C).
In a large mixing bowl, combine 1 (14 ounce) can sweetened condensed milk, 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/4 cup granulated sugar. Mix on medium speed until well combined.
Reduce mixer speed to low and gradually add 1/2 cup milk, mixing until smooth.
Gently fold in 4 cups sweetened shredded coconut using a spatula or spoon.
Pour the mixture into your prepared 9-inch pie crust (store-bought or homemade).
Bake for 60-65 minutes, or until the filling is set and lightly golden brown around the edges. A toothpick inserted near the center should come out clean.
Let the pie cool completely on a wire rack before refrigerating for at least 4 hours to allow the filling to set completely. This step enhances the flavor and texture.
Slice and serve chilled. Enjoy!
Nutrition Information(Approximate per serving)
Sodium
20 g
Sugar
143g
Fat
127g
Carbs
18g
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