MACAROON PIE CRUST RECIPES

Name: Macaroon Pie Crust
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 pie crust
Ingredients: 1 1/3 cups macaroons, crumbled (can do in food processor); 1/2 cup margarine, cut into 8 pieces; 1/4 cup sugar; 1/4 teaspoon cinnamon

MACAROON PIE CRUST - JAMIE GELLER

Macaroon Pie Crust - Jamie Geller image

Use Passover macaroons to make this gluten-free pie crust all year long.

Provided by Jamie Geller Test Kitchens

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 1 pie crust

Number Of Ingredients 4

Ingredients

1 1/3 cups macaroons, crumbled (can do in food processor)
1/2 cup margarine, cut into 8 pieces
1/4 cup sugar
1/4 teaspoon cinnamon

Steps:

1. Preheat oven to 375. 2. In food processor, combine all ingredients and process until well blended. 3. Press into bottom and sides of ungreased 9-inch pie pan. 4. Bake 7 minutes or until golden brown. Cool completely before filling. This recipe is modified from one I found in the 'I Can't Believe It's Kosher' cookbook.

CHOCOLATE MACAROON CRUST RECIPE | MARTHA STEWART

Chocolate Macaroon Crust Recipe | Martha Stewart image

Use this recipe to make our Coconut Cream Pie.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 6

Ingredients

2 ounces semisweet chocolate, melted
2 tablespoons unsalted butter, room temperature
6 tablespoons sugar
1 1/2 cups shredded unsweetened coconut
Pinch of coarse salt
Nonstick cooking spray

Steps:

Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
Press mixture into bottom and all the way up sides of prepared pieplate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.

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MACAROON PIE CRUST - JAMIE GELLER

Use Passover macaroons to make this gluten-free pie crust all year long.
From jamiegeller.com
Total Time 12 minutes

1. Preheat oven to 375. 2. In food processor, combine all ingredients and process until well blended. 3. Press into bottom and sides of ungreased 9-inch pie pan. 4. Bake 7 minutes or until golden brown. Cool completely before filling. This recipe is modified from one I found in the 'I Can't Believe It's Kosher' cookbook.

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