Ingredients:
2 eggs ( separated)
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons oleo
1 cup flaked coconut
1 cup sugar
1/4 cup milk
1/4 teaspoon almond extract
1 teaspoon lemon juice
1 unbaked 9-inch pie shell
Directions:
Preheat oven TO 375F.
Beat egg yolks and salt together.
Add sugar, 1/2 cup at a time, until blended.
Beat in milk, butter, lemon juice and almond extract.
Beat egg whites until stiff.
Fold beaten egg whites and coconut into egg yolk mixture.
Pour filling into pie crust shell.
Bake for 30 minutes or until knife inserted near rim comes out clean.
Cool.
A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.