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:
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1 unbaked 9-inch pie crust (store-bought or homemade)
For the Filling:
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1 cup granulated sugar
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1/2 cup unsalted butter, melted
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3 large eggs
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1 teaspoon vanilla extract
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1 teaspoon almond extract (optional, but adds great flavor)
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1 1/2 cups sweetened shredded coconut
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1/2 cup milk
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1/4 cup all-purpose flour
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1/2 teaspoon salt
Instructions
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Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
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In a large bowl, whisk together the sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
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Add the shredded coconut, milk, flour, and salt. Stir until well combined.
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Pour the filling into the prepared pie crust, spreading it evenly.
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Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Let the pie cool completely before slicing. Serve as is or with whipped cream on top!
Notes
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Toasted coconut topping: Sprinkle extra shredded coconut on top before baking for a toasted coconut finish.
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Chocolate drizzle: Drizzle melted chocolate over the cooled pie for a chocolate-coconut twist.
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Storage: Store leftovers in the fridge for up to 4 days.