Serves: 8
Total Calories: 387
Preheat oven to 350°.
In a large bowl, mix corn syrup, sugar, eggs, butter, vanilla, and almond extract. Stir in coconut and almonds. Pour into pastry shell.
Bake 45 to 55 minutes until a knife inserted halfway between center and edge comes out clean. Cool on a wire rack. Serve within 2 hours or refrigerate up to 2 days. Bring to room temperature to serve. Refrigerate leftovers.
*Do not use a frozen commercial pie shell.
This Macaroon Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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