Coconut Macaroon Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
• STEP 2.In a mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and salt.
• STEP 3.Press the coconut mixture into the greased pie dish, forming an even crust on the bottom and sides.
• STEP 4.Bake the crust in the preheated oven for 15 minutes, or until golden brown.
• STEP 5.Meanwhile, in a separate bowl, whisk together eggs, sugar, melted butter, and coconut milk.
• STEP 6.Pour the custard mixture over the baked coconut crust.
• STEP 7.Return the pie to the oven and bake for an additional 30-35 minutes, or until the custard is set and the top is lightly golden.
• STEP 8.Remove the pie from the oven and let it cool completely before serving.
• STEP 9.Once cooled, refrigerate the pie for at least 2 hours to allow it to set.
• STEP 10.Serve chilled and garnish with toasted coconut flakes, if desired.

Cooking Tips

• Make sure to evenly press the coconut mixture into the pie dish to create a sturdy crust.
• Toasting the coconut flakes before garnishing adds extra flavor and crunch to the pie.
• For a more intense coconut flavor, you can substitute coconut extract for vanilla extract in the crust and custard.

Storage and Serving

• Store the Coconut Macaroon Pie in an airtight container in the refrigerator for up to 3 days.
• Serve the pie chilled for the best texture and flavor.
• This pie is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.