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Macaroon Pie

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Macaroon Pie is a sweet, chewy, and coconut-filled delight! It has a buttery crust and a rich, golden filling that tastes like a classic coconut macaroon in pie form. Perfect for coconut lovers and special occasions!


Ingredients

For the Pie Crust:

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

For the Filling:

 

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, melted

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract (optional, but adds great flavor)

  • 1 1/2 cups sweetened shredded coconut

  • 1/2 cup milk

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon salt


Instructions

  • Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.

  • In a large bowl, whisk together the sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.

  • Add the shredded coconut, milk, flour, and salt. Stir until well combined.

  • Pour the filling into the prepared pie crust, spreading it evenly.

  • Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

 

  • Let the pie cool completely before slicing. Serve as is or with whipped cream on top!


Notes

  • Toasted coconut topping: Sprinkle extra shredded coconut on top before baking for a toasted coconut finish.

  • Chocolate drizzle: Drizzle melted chocolate over the cooled pie for a chocolate-coconut twist.

 

  • Storage: Store leftovers in the fridge for up to 4 days.