Coconut Macaroon Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 22, 2002
I have made this recipe several times for our cafe. When I made it the second time, I reduced the amount of butter by half. Customers liked it both ways.
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Living In: Paso Robles, California, USA

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Reviewed: Jan. 24, 2004
Soupy and inedible. What went wrong? I used a a frozen pie crust, defrosted but not prebaked. Is 325 for 45 minutes enough?
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Reviewed: Mar. 27, 2006
This pie gets raves from everyone who tries it, but it needs to cook a little longer than 45 minutes. I use a deep dish frozen pie shell and bake at 325 for 55 minutes, then turn the oven off and leave the pie in for 10 minutes. It come out perfect!
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Reviewed: Aug. 31, 2007
This pie was really good. It cooked all the way through no problem. I also baked the pie at 325 for 45 min. turned the oven off and left the pie in for an additional 10 min. Along with the pecans I added a few chocolate chips and butterschotch chips! Very good.
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Reviewed: Apr. 13, 2008
Flavorwise, this pie was good, though very sweet (I used chocolate chips instead of pecans though, so that was a contributing factor to the sweetness). I don't think the cooking time of 45 minutes is enough though. Mine was still quite liquid at 45 minutes. I left it in for 15 more minutes, and it seemed fairly set with the extra time, but was still a little runny when cut. I liked the edge where it had gotten chewy and firm, so for me I think it could bake even longer than an hour, until the center looks entirely set..
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Photo by chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA
Reviewed: Apr. 22, 2011
This is my 3rd Easter making this pie and it gets rave reviews. It does have to cook a bit longer...I just keep my eye on it. It is yummy and I always serve it with fresh whipped cream. Great recipe!
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Reviewed: Jul. 16, 2011
This is a great pie! I entered it in our fair bake off and I won Grand Champion! Thanks for the great recipe!
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