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Coconut Macaroon Pie

1/4 cup chopped pecans
1 8-inch pie shell, unbaked
2 eggs, slightly beaten
1/2 cup water
1-1/2 cups sugar
1/4 cup flour
1/4 teaspoon salt
1 (3-1/2 oz.) can flaked coconut (1-1/3 cups)
1/2 cup butter or margarine, melted

Sprinkle pecans over bottom of pie shell. Combine remaining ingredients; pour over pecans. Bake in slow oven (325 degrees) until golden brown and almost set, about 45 minutes. Cool.

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