Coconut Macaroon Pie Recipe

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Coconut Macaroon Pie Recipe
Coconut Macaroon Pie Recipe photo by Taste of Home
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Coconut Macaroon Pie Recipe

Read Reviews
4 1 2
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Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. —Becky Mollenkamp, St. Louis, Missouri
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup butter, melted
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 package (14 ounces) sweetened shredded coconut

Directions

Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pastry-lined pie plate. Sprinkle with reserved coconut.
Bake on a lower oven rack 35-45 minutes or until golden brown and filling is set. Cool on a wire rack. Yield: 10 servings.
Originally published as Coconut Macaroon Pie in Simple & Delicious December/January 2016

Nutritional Facts

1 piece: 490 calories, 29g fat (20g saturated fat), 67mg cholesterol, 344mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 7g protein.

  • 1 sheet refrigerated pie pastry
  • 2 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup butter, melted
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 package (14 ounces) sweetened shredded coconut
  1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pastry-lined pie plate. Sprinkle with reserved coconut.
  3. Bake on a lower oven rack 35-45 minutes or until golden brown and filling is set. Cool on a wire rack. Yield: 10 servings.
Originally published as Coconut Macaroon Pie in Simple & Delicious December/January 2016

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Reviews forCoconut Macaroon Pie

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MY REVIEW
JMartinelli13 User ID: 92779 263357
Reviewed Mar. 12, 2017

"easy and tastes like the inside of a Mounds bar. I subbed vanilla for the almond due to allergies. Mine took a bit more than 50 minutes, used a Pyrex glass pie plate. Great drizzled with a little dark chocolate."

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