| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Desserts, Passover, Pies | 1 | Servings | |
INGREDIENTS
| 1 1/3 | c | Stale macaroons, crumbled |
| 1/2 | c | Butter, margarine cut in 8 |
| 1/4 | c | Sugar |
| 1/4 | t | Cinnamon |
INSTRUCTIONS
Preheat oven to 375 degrees F. Insert metal blade. Place macaroons in work bowl and process until fine crumbs form; about 15 to 20 seconds; add remaining ingredients and process until well blended. Press crust into the bottom and up the sides of an ungreased 9-in. pie pan. Bake for 7 minutes or until golden brown. Cool completely before filling. FROM: NANCY BERRY (CWBJ78A) Formatted by Elaine Radis BGMB90B; 3/92 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1005
Calories From Fat: 806
Total Fat: 91.2g
Cholesterol: 13.6mg
Sodium: 719mg
Potassium: 28.8mg
Carbohydrates: 51.4g
Fiber: <1g
Sugar: 49.9g
Protein: <1g