There are days when I completely lack inspiration in the baking department. I just simply cannot think of a thing to bake. That’s when I like to get out my mother’s and grandmother’s recipes and see if anything strikes my baking fancy.
What caught my interest this time was a recipe in my mother’s handwriting for Chewy Macaroon Pie. I had no memory of ever having this pie, but it sounded so good and simple that I knew I had to make it.
The ingredients list is similar to chess pie recipes – sugar, eggs, milk, butter. But the method is a bit different, and there’s no cornmeal in the filling. Chess Pie is one of those wondrous desserts where you just mix everything in one bowl and pour it into a pie crust. This Macaroon Tart is almost that simple. All of the filling ingredients are mixed together, but the egg whites are beaten before being folded into the filling to give this pie a lighter texture.
Added to that simple filling is one of my favorite ingredients – coconut! It’s a perfect companion to the sweet filling. I used vanilla extract with a bit of almond extract to add even more flavor. Try substituting lemon juice for the extracts for a little variety.
I must tell you that one bite of this pie was instant nostalgia for me. I may not have remembered the name of the pie, but I knew immediately that I’d eaten it many, many times when my mother made it. I’m so excited to have rediscovered this absolutely lovely dessert and to be able to share it with you!