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Coconut Macaroon Pie with Chocolate Ganache

 Coconut Macaroon Pie with Chocolate Ganache
Coconut pie lovers will be in heaven with this delectable pie covered with a rich and silky chocolate ganache. I reminiscent of good old-fashioned candy.—Gilda Lester, Millsboro, Delaware
8 ServingsPrep: 35 min. Bake: 40 min. + chilling


  • 3 eggs, separated
  • Pastry for single-crust pie (9 inches)
  • 3/4 cup sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter, melted
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1-1/2 cups flaked coconut
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup heavy whipping cream
  • 2 tablespoons light corn syrup


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute
  • edges. Set aside.
  • In a large bowl, beat egg yolks until slightly thickened. Gradually
  • add sugar, beating on high speed until thick and lemon-colored.
  • Beat in the cream, butter, lemon juice, salt and extract. Fold in
  • coconut.

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Coconut Macaroon Pie with Chocolate Ganache (continued)

Directions (continued)

  • With clean beaters, beat egg whites on medium speed until soft peaks
  • form; beat on high until stiff peaks form. Gradually fold into
  • coconut mixture. Pour into pastry shell.
  • Bake at 375° for 40-50 minutes or until a knife inserted near the
  • center comes out clean (cover edges with foil during the last 15
  • minutes to prevent overbrowning if necessary). Cool completely on a
  • wire rack.
  • For ganache, place chocolate in a small bowl. In a small saucepan,
  • bring cream and corn syrup just to a boil. Pour over chocolate;
  • whisk until smooth. Drizzle over pie. Refrigerate until set. Yield:
  • 8 servings.
Nutritional Facts: 1 piece equals 575 calories, 39 g fat (23 g saturated fat), 126 mg cholesterol, 278 mg sodium, 59 g carbohydrate, 3 g fiber, 6 g protein.