Coconut Macaroon Pie
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Ingredients
1 1/2 cups sugar
2 Roberts Eggs
1/2 teaspoon salt
1/2 cup Roberts Butter, softened
1/4 cup flour
1/2 cup Roberts Milk
1 1/2 cups shredded coconut
1 9 inch unbaked crust
Preparation
Beat together sugar, eggs and salt until light and fluffy. Add butter and flour, stirring until well-blended. Stir in milk; fold in 1 cup shredded coconut. Pour mixture into unbaked pie crust; sprinkle remaining coconut evenly over top. Bake at 325 for 55 to 60 minutes, or until top is golden brown.
Recipe Contributed By: Mrs. Sharon Schroeder Schuyler, Nebraska
Yield: one 9 inch pie
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
