Mystery macaroon pie


“It’s really mysterious, this custard and macaroon pie. You take all the ingredients, mix them together and pour the mixture into the pie shell. Presto! When the pie comes out, the mixture has separated into a macaroon crust and a creamy filling. You might call it a case of oven alchemy. Most people will call it the best pie they ever tasted.”

Pastry for 1 crust, 9-inch pie
1/4 teaspoon salt
3 eggs, separated
1 1/2 cups sugar
1/4 cup milk
2 tablespoons butter or margarine, melted and cooled
1 teaspoon lemon juice
1/2 teaspoon almond extract
1 1/2 cups flaked coconut

Line 9-inch pie pan with pastry. Roll out scraps of pastry; cut into circles with thimble. Moisten pie shell edge with milk; arrange circles around rim of pie, moistening with a little cold milk where they overlap.

Add salt to egg yolks; beat until thick and lemon-colored. Add sugar, 1/2 cup at a time, beating well after each addition. Add milk, butter, lemon juice and almond extract; blend well. Fold in coconut and stiffly beaten egg whites; turn into pie shell.

Bake at 375 degrees F for 50 minutes or until knife inserted near rim comes out clean. Cool.

Garnish with whipped cream and toasted coconut, if desired.

Source: Parade magazine, Sunday, May 15, 1966