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Saddlebag Lake Resort's coconut macaroon pie

Time1 hour
YieldsServes 8
Saddlebag Lake Resort's coconut macaroon pie
(Anne Cusack / Los Angeles Times)
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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 if you could get the recipe so I could make it at home.

Marilyn Hill

Pasadena

Dear Marilyn: Owner Carmen Earnst was happy to share the recipe with us, noting that “the coconut pie we make at Saddlebag Resort is a favorite of our family. It is from the first edition of the ‘Farm Journal’s Complete Pie Cookbook’ published in 1965.”

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1

Heat the oven to 325 degrees.

2

In 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.

3

Place 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.

4

Remove and cool before serving.

Adapted from Saddlebag Lake Resort, which adapted it from the “Farm Journal’s Complete Pie Cookbook.”