Shelly's Recipe

BRITTLE CREAM MACAROON PIE

Category: Pies - Cream and Custard

Macaroon Crust
3 egg whites
1 cup sugar
2 cups flaked coconut
1/2 cup flour
1/4 tsp almond extract
1/4 cup butter, melted

Filling
1/2 cup crushed peanut brittle
1/2 cup drained crushed pineapple
2 cups whipped topping

Crust: Cut waxed paper to fit bottom and sides of a 9 inch pie pan. Fit into greased pie pan. In a mixer, beat egg whites until soft peaks form. Add sugar gradually; continue until stiff peaks form. By hand, fold in coconut, flour and extract. Gently fold in butter. Spread mixture in prepared pan to form crust. Bake at 275 for 40-45 minutes or until light golden brown. Cool completely; Remove paper. Return crust to pan. Top with filling and freeze until firm, about 2 hours. For ease in serving, remove from freezer about 30 minutes before serving.

Filling: Gently fold peanut brittle and pineapple into whipped topping.

VARIATION: For toffee cream filling, use 1/2 cup crushed chocolate-covered toffee candy bars for peanut brittle.