← Back to the recipe garden

🥥 Pies & tropical bakes

Coconut macaroon pie

Toasty coconut, tender filling, and beach-walk pie energy

⏱️ Time estimate: about 1 hour 45 minutes

A warmly cozy coconut pie with a sturdy hot water crust and a softly puffed filling made from coconut milk, eggs, sugar, lime, vanilla, and plenty of unsweetened coconut.

Slice of coconut macaroon pie

Ingredients

For the hot water pie crust

  • 195 grams all-purpose flour
  • 1/4 teaspoon table salt
  • 4 tablespoons salted butter, cut into pieces
  • 1/4 cup vegetable shortening, cut into pieces
  • 1/4 cup water

For the filling

  • 225 grams shredded unsweetened coconut, divided
  • 1 can coconut milk, about 14 ounces
  • 214 grams white sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon table salt
  • 4 large eggs

Instructions

  1. Start the crust. Heat the oven to 375°F. Whisk the flour and salt together in a medium bowl and make a well in the center.
  2. Heat the fat and water. In a small saucepan, bring the butter, shortening, and water to a simmer, stirring until the butter and shortening melt.
  3. Mix the dough. Pour the hot mixture into the flour well and stir quickly with a silicone spatula until evenly moistened. The dough will be soft, almost like wet mashed potatoes.
  4. Roll and line the pan. Turn the dough onto plastic wrap, shape into a disk, cover with another sheet of plastic, and roll into a 12-inch round. Flip it into a 9-inch pie plate, ease it into place, patch any tears, then trim and crimp the edge.
  5. Blind bake. Line the crust with foil and pie weights. Bake about 20 minutes until set. Remove the weights, prick all over with a fork, and bake 12 to 15 minutes more until lightly browned. Cool on a wire rack.
  6. Make the filling. Lower the oven to 350°F. In a blender, combine 135 grams of the coconut, the coconut milk, sugar, cornstarch, lime juice, vanilla, and salt. Blend until as smooth as possible, then add the eggs and blend briefly to combine.
  7. Fill the shell. Pour the puree into a bowl, stir in the remaining 90 grams coconut, then pour into the cooled crust.
  8. Bake the pie. Bake 55 to 60 minutes, until lightly browned and puffed at the edges with a slightly domed center.
  9. Cool and serve. Let the pie cool on a rack. Serve slightly warm or at room temperature.

This one sounds especially nice for slicing and carrying about, since both the crust and filling have enough backbone to hold together neatly.