macaroon-cookie-crumb-pie

Macaroon Cookie Crumb Pie

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
ALICEJANE
Recipe by  ALICEJANE

“If you like macaroons, you'll love this pie! The textures make the pie even more interesting. Serve with whipped topping or vanilla ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine crushed cookies, dates, pecans, almonds, white sugar and brown sugar. In a separate glass or metal mixing bowl, beat egg whites until soft peaks form. Fold egg whites and coconut extract into cookie mixture until no streaks remain.
  3. Pour filling into partially thawed pie crust. Bake in preheated oven for 45 minutes, or until golden brown. Cool completely before slicing.

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Reviews (2)

Rate This Recipe
TABLESPOON
4

TABLESPOON

I made this recipe because I wanted to use up some macaroons that didn't turn out (spread out on the baking sheet). The pie had a good texture and was quite rich (I'd probably cut the sugar by half if I make it again).

Colocook
0

Colocook

I made this with half the sugar, no pecans or coconut extract and this turned out great. My family said it was "bakery good." I'll make it again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 62.6 g
  • 20%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Blueberry Crumb Pie

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