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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie crust 163g Recipe makes 1 pie crust) The following items or measurements are not included below: 1 1/3 cups macaroons |
||
| Calories 1006 | ||
| Calories from Fat 817 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 90.8g | 139% | |
| Saturated Fat 15.8g | 79% | |
| Monounsaturated Fat 43.8g | ||
| Polyunsaturated Fat 27.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1063mg | 44% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 51.5g | 17% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 50.0g | ||
| Protein 1.0g | 2% | |
Ingredients
- 1 1/3 cups macaroons, crumbled (can do in food processor)
- 1/2 cup margarine, cut into 8 pieces
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
Directions
1
Preheat oven to 375 degrees F.2
In food processor, combine all ingredients and process until well blended.3
Press into bottom and sides of ungreased 9-inch pie pan.4
Bake 7 minutes or until golden brown.5
Cool completely before filling.
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Browse similar recipes by category
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Occasion > Holiday/Event > Religious > Passover
- Dietary > Kosher
Featured Reviews for This Recipe
From: ~Jen~
On Mar 5, 2008
YUM! This was sooo perfect with Nellie's Low-Fat Key Lime Pie. I made this lower fat by substituting 1/2 cup applesauce for the 1/2 cup margarine. It was baked perfectly in 20 minutes. I also left out the cinnamon since it wouldn't go with the key lime pie. I made this to use up some macaroons I had on hand but am so glad to have found this recipe! Thanks!
From: orphan71
On Nov 28, 2003
I had a potential Thanksgiving day disaster and your recipe saved me! My mother-in-law is doing the low carb diet so if bought low carb boxed pie crust mix. Needless to say it turned out horrible, but the pumpkin pie part turned out great. I got online and found this recipe. I successfully transferred the pumpkin part into this crust. Put in the oven under the broiler for a minute (to even out the top of the pie because tranferring it caused it to be uneven) It was a hit! I made three changes because of dietary reasons (high cholesterol, low carb and no sugar): I used walnuts instead of macaroons, soy butter instead of butter(soy butter has NO saturated fat!), and splenda instead of sugar. Thank you so much!
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