Coconut Macaroon Pie

This recipe is originally from The Saddlebag Lake Resort Cookbook from 1956. It's in Yosemite National Park. I love vintage recipes like this. This is a very simple pie.

Coconut Macaroon Pie:

2 Eggs, beaten
1/2 C Water
1 1/2 C Granulated Sugar
1/4 C Flour
1/4 tsp Salt
1 stick (8TBS) Butter, melted
1 1/3 C Sweetened Flaked Coconut + additional for garnish.
1 unbaked 9" Pie Crust

Preheat the oven to 325 degrees.

In a large mixing bowl:
Eggs
Water
Sugar
Flour
Salt
Butter
Whisk well.
Fold in the Coconut by hand.
Pour filling into the crust and sprinkle with additional Coconut Flakes which will brown as the Pie bakes.
Bake for 45 - 55 minutes. It should be golden brown. Rotate the pie half way through baking time.
Check it to make sure it doesn't brown too quickly. You can always make a foil tent to stop the browning and finish the baking time.

Remove the pan to a rack and cool completely before serving.
It's even better if it's refrigerated for 3 hours.

Enjoy!
Peace in the Kitchen!