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This recipe for HOLIDAY MACAROON PIE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Monday, July 17, 2006


2 dozen macaroons
1/2 c soft butter

1/2 c milk
2 eggs, slightly beaten
1/3 c sugar
pinch salt
1/2 envelope unflavored gelatin
1/4 c cold water
1 c heavy cream whipped
1/4 c finely chopped pecans
4 regular size marshmallows, cut into small pieces
1 slice canned pineapple, cut into small pieces
2 oz candied cherries, chopped
whipped cream (garnish)
chopped candied cherries (garnish)

Crust: Three or four days before you make the pie, buy the macaroons and let them dry out thoroughly. Then roll to fine crumbs. Mix the crumbs with soft butter. Press evenly into a 9" pie plate. Chill. Fill with fruit pudding and chill overnight. It is an advantage to get the dessert out of the way the day before a holiday.

Filling: Make a custard in the double boiler of the milk, eggs, sugar and salt, cooking and stirring until custard coats the spoon. Remove from heat. Soften gelatin in cold water and stir into hot custard. Stir until dissolved. Chill. Fold in whipped cream, pecans, marshmallows, pineapple and candied cherries. If fruit sinks to bottom, put pudding in refrigerator--stir now and then until it is beginning to set. Pour into pie shell. Chill overnight. Garnish with fluffs of whipped cream and chopped candied cherries.

Number Of Servings:
Number Of Servings:
6 to 8




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