This easy-to-make Coconut Macaroon Pie is a sweet and creamy dessert that will delight your taste buds. The tender coconut macaroon crust perfectly complements the rich and smooth coconut filling. Serve it chilled with a dollop of whipped cream, and you have a perfect dessert for any occasion. Follow this simple recipe and impress your family and friends with this delightful pie.
Ingredients
- 2 cups sweetened shredded coconut
- 4 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 cup coconut milk
- 1 cup heavy cream
- 1/4 cup cornstarch
- 1/2 cup sweetened condensed milk
- 1/2 cup toasted coconut flakes (for garnish)
- Whipped cream (for serving)
Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sweetened shredded coconut, egg whites, granulated sugar, salt, vanilla extract, all-purpose flour, and melted butter. Mix well until all the ingredients are well combined.
- Press the coconut mixture into the bottom and sides of a 9-inch pie dish to form the crust.
- Bake the crust in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let it cool.
- In a saucepan, combine the coconut milk, heavy cream, cornstarch, and sweetened condensed milk. Whisk well until the mixture is smooth and there are no lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil. Continue cooking for an additional 2-3 minutes until the filling is thick and smooth.
- Pour the coconut filling into the cooled coconut crust, spreading it evenly.
- Refrigerate the pie for at least 4 hours or overnight until the filling is set.
- Before serving, garnish the pie with toasted coconut flakes and serve with whipped cream on top.
- Enjoy the delicious and creamy Coconut Macaroon Pie!
