MACAROON CHERRY PIE
I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.
Nutrition Facts : Calories 434 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 199mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 3g fiber), Protein 5g protein.
COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Provided by Briana Holt
Categories Chocolate Dessert Kid-Friendly Wheat/Gluten-Free Coconut Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9" pie
Number Of Ingredients 23
Steps:
- Crust:
- Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
- Custard and assembly:
- Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
- Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
- Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
- Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
- Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
- Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
- Do ahead:
- Pie (without whipped cream) can be made 3 days ahead; keep chilled.
FARM MACAROONS
This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon.
Provided by Juanita Peek
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
- In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
- Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.
Nutrition Facts : Calories 41.7 calories, Carbohydrate 7.7 g, Fat 1.1 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 27.7 mg, Sugar 6.6 g
EASY COCONUT MACAROON PIE
This is an excellent and easy coconut macaroon pie to make! My family and friends all request it for our gatherings. This pie recipe was given to me when I needed a pie for a bake sale. I usually will triple this recipe and will be able to get 2 deep dish pies.
Provided by dbjajrl
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
- Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
- Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 58.7 g, Cholesterol 70.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 386.9 mg, Sugar 43.4 g
MACAROON PIE CRUST
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.
Provided by Ducky
Categories Dessert
Time 12m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- 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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