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Coconut Macaroon Pie

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
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    10 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 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 crust 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 pie crust. Sprinkle with reserved coconut.
  • Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 490 calories, 29g fat (20g saturated fat), 67mg cholesterol, 344mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 7g protein.

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Reviews

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Average Rating:
  • Dean
    Jun 17, 2020

    I made this and thought it was excellent. I put sliced almonds on top too. Next time I would decrease the almond flavoring by half.

  • tommyross
    May 10, 2020

    Way too much coconut for our taste.

  • DDPLoeches
    Mar 16, 2020

    This recipe looked good, but I was in the mood for chocolate and almonds too, so I used 2 cups of coconut, 1 cup of slivered almonds, and 1 cup of semi-sweet chocolate chips, plus 1/2 teaspoon of coconut extract. I probably should have taken it out of the oven at 35 minutes, because it got a little dry, but the taste was great!

  • Pam
    Dec 23, 2019

    I made this and took it to my daughter in law. Everyone loved it. Thanks! ??

  • nicole
    Dec 18, 2019

    Just made this last night for a small group Christmas party. It was the HIT of the party. Very easy to make. There was a small piece left and I just got it out of the fridge to eat it. I think it’s even better the next morning if that’s possible!

  • Sulen
    Dec 29, 2018

    no blind bake ???? thanks

  • menkens
    Dec 29, 2018

    Carrie -- last ingredient ... 1 package (14 ounces) sweetened shredded coconut

  • Carrie
    Oct 28, 2018

    I don't see coconut in the ingredients

  • Cindy
    Oct 18, 2018

    Can you use any kind of eggs?

  • JMartinelli13
    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.