COCONUTTY PIE CRUST

INGREDIENTS:
  • 1-26 oz package Shirley J Coconutty Macaroon Cookie Mix
  • ¾ c boiling water
DIRECTIONS:

Preheat oven to 375 degrees. Combine water and Shirley J Coconutty Macaroon Cookie Mix in bowl, stir to combine. Let mix stand for 5 minutes. Spray 3-9” pie tins with nonstick spray. Using fingers portion 1/3 of the dough into each pie shell. Dipping fingers in flour to keep them from sticking, pat out the dough into the bottom and sides of the pie shell, keeping a consistent thickness. Bake pie shell in oven for 20-25 minutes or until golden brown. Allow pie shell to cool completely before filling.

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