Side Pannel
Coconut Macaroon Pumpkin Pie
- Prep Time: 30 minutes
- Cooking Time: 1 hour 20 minutes
- Serves: 8 servings
Coconut Macaroon Pumpkin Pie
- Recipe Submitted by Whoopie on 10/27/2014
Category: Kids, Gifts, Pies
Ingredients List
- ~~~~~~~~~~~~~~Coconut Macaroon Pie Shell~~~~~~~~~~~
- â…” cup sweetened condensed milk
- 1 large egg white
- 1½ teaspoons coconut extract
- â…› teaspoon salt
- 3½ cups unsweetened coconut*
- ~~~~~~~~~~Pumpkin Pie filling~~~~~~~~~~~~~
- 2 cups pumpkin puree, homemade or caneed
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- â…” cup heavy cream
- â…” cup milk
- 4 large eggs
Directions
Preheat the oven to 325 degrees F.
In a large bowl, stir together the sweetened condensed milk, egg white, coconut extract, and salt. Stir until well combined. Stir in the unsweetened coconut and mix well.
Spoon the mixture into a 9 inch pie pan or into three 6 inch pie tins. Using a measuring cup, build up the edges of the macaroon crust and make sure the top edge is as even as possible. Place the pie pan(s) on a rimmed baking sheet in the center of the oven.
Bake the crust(s) for 17 to 20 minutes, or until slightly golden brown. Prepare the pie filling while the crust is cooking, because it is important that the shell(s) and the filling both be hot when they come together to cook in the oven.
While the crust is cooking, place the pumpkin puree, brown sugar, granulated sugar, spices and salt into a large food processor. Process about 1 minute or until well combined. Transfer the mixture to a large saucepan and bring it to a simmer over medium high heat. Cook and stir the pumpkin mixture until it is thick and shiny, about 5 minutes.
After the pie shell comes out of the oven, increase the temperature to 400 degrees F.
Whisk the cream and milk into the pumpkin mixture on the stove.
Whisk eggs together in a small bowl. Incorporate them into the pumpkin mixture.
Pour the filling immediately into the warm shell. Wrap foil around the outer crust so that it does not over brown.
Bake the pie for about 25 minutes. The center will wiggle slightly when shaken. Allow pie to cool on wire rack for 1 hour.
In a large bowl, stir together the sweetened condensed milk, egg white, coconut extract, and salt. Stir until well combined. Stir in the unsweetened coconut and mix well.
Spoon the mixture into a 9 inch pie pan or into three 6 inch pie tins. Using a measuring cup, build up the edges of the macaroon crust and make sure the top edge is as even as possible. Place the pie pan(s) on a rimmed baking sheet in the center of the oven.
Bake the crust(s) for 17 to 20 minutes, or until slightly golden brown. Prepare the pie filling while the crust is cooking, because it is important that the shell(s) and the filling both be hot when they come together to cook in the oven.
While the crust is cooking, place the pumpkin puree, brown sugar, granulated sugar, spices and salt into a large food processor. Process about 1 minute or until well combined. Transfer the mixture to a large saucepan and bring it to a simmer over medium high heat. Cook and stir the pumpkin mixture until it is thick and shiny, about 5 minutes.
After the pie shell comes out of the oven, increase the temperature to 400 degrees F.
Whisk the cream and milk into the pumpkin mixture on the stove.
Whisk eggs together in a small bowl. Incorporate them into the pumpkin mixture.
Pour the filling immediately into the warm shell. Wrap foil around the outer crust so that it does not over brown.
Bake the pie for about 25 minutes. The center will wiggle slightly when shaken. Allow pie to cool on wire rack for 1 hour.
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