Coconut Macaroon Pie
I decided to make a cheese cake with toasted coconut on top. I usually make my cheese cake using chocolate chip cookies or crescent rolls on both top and bottom of cream mixture. I decided to use a pie shell instead.
Servings: 1 yield(s)
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Ingredients
  • 1 tbsp lemon
  • 16 oz cream cheese (2 8 oz )
  • 1 tbsp vanilla
  • 1 egg
  • 1/2 sugar
  • 1 cup frozen coconut
  • 8 in pastry shell
  • 1/4 cup milk
  • 1/8 tsp salt
  • 1/8 tsp almond extract
Instructions
  1. Cook pastry shell for 10 min
  2. Mix all ingredients except coconut together
  3. Pour in pastry shell
  4. Cook 45 min on 350
  5. Toast coconut in a small frying pan
  6. Top the cheese cake with toasted coconut. Refrigerate 30 min and then serve