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Desserts

Saddlebag Lake Resort's coconut macaroon pie

Saddlebag Lake Resort's coconut macaroon pie
Anne Cusack / Los Angeles Times

Dear SOS: I had the most delicious coconut pie at the rustic Saddlebag Lakes Resort General Store, 12 miles east of the Tioga Pass entrance to Yosemite, in July. I have been dreaming about that pie ever since and wondered ... Read more

Total time: About 1 hour, plus cooling time | Serves 8
  • 2 eggs, slightly beaten
  • 1/2 cup water
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, melted
  • 1 1/3 cup sweetened flaked coconut, plus extra for sprinkling over the top of the pie if desired.
  • Unbaked 9-inch pie shell

Step 1Heat the oven to 325 degrees.

Step 2In a large bowl, whisk together the eggs, water, sugar, flour, salt and butter. Fold in the coconut. Pour the filling into the unbaked pie shell, and top with a little extra coconut if desired to brown as the pie bakes.

Step 3Place the pie in the oven and bake until lightly golden and the custard is set (it will jiggle only slightly when tapped), 45 to 55 minutes, rotating halfway through baking. If the pie colors too quickly before it is set, loosely tent with foil.

Step 4Remove and cool before serving.

Note: Adapted from Saddlebag Lake Resort, which adapted it from the "Farm Journal's Complete Pie Cookbook."

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