This post may contain affiliate links. For more information, read my disclosure policy.
This Macaroon Pie is an easy chocolate ganache pie with a baked coconut macaroon pie crust. The filling is a rich chocolate ganache! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit!
This is the ULTIMATE Chocolate Coconut Pie recipe. The crust recipe starts with my favorite coconut macaroon recipe. They are eggless macaroon cookies baked in a tart pan and then filled with a rich chocolate ganache. The chocolate gets soft-set making it like the filling of a truffle! This easy pie is like eating a Mounds Bar in pie form!
Ingredients Needed
- Flour: All-purpose flour is normally what I use but I have also tested this with 1:1 Gluten-Free Flour for a gluten free crust.
- Coconut: I use sweetened shredded coconut for the crust – the kind in the baking aisle.
- Sweetened Condensed Milk: You want full-fat and make sure to get the correct can (NOT evaporated milk).
- Chocolate Chips: Makes the best ganache filling – use semi-sweet or milk chocolate chips.
- Heavy Whipping Cream: Creates the smooth ganache filling (no substitutions).
How to Make Macaroon Pie
- Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
- Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
- Bake until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
- To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave just until it starts to bubble slightly. Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
- Let it sit at room temperature until cool and set.
Expert Tips
- I only have 9″ pie plates but there is a lot of coconut mixture. I suggest using a 10″ tart pan (with removable bottom) instead, or even a 9-10″ springform pan. The removable bottom is going to make it much easier to slice this pie
- Let this pie cool in its pan or an a wire rack before serving.
Chocolate Macaroon Pie Recipe
Chocolate Macaroon Pie – this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit!
Recipe Video
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients
For the crust:
- ⅔ cup (83g) all purpose flour (may substitute 1:1 GF All Purpose Flour)
- 5 ½ cups (550g) shredded sweetened coconut
- ½ teaspoon salt
- 1 (14 ounce can) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
For the filling:
- 2 cups (340g) semi-sweet or dark chocolate chips (about 12 ounces)
- 1 cup (237ml) heavy whipping cream
Instructions
- Preheat oven to 350°F. Spray a 10″ tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven.
- Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
- To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don’t let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
- Let it sit at room temperature until cool and set.
Recipe Notes
- You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.
- I don’t recommend freezing the whole pie but you can freeze the empty crust well wrapped with plastic wrap.
Recipe Nutrition
Serving: 1/10 Slice of Pie | Calories: 436kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 2061mg | Fiber: 2g | Sugar: 40g
Nutritional information not guaranteed to be accurate
The funniest part of the coconut chocolate pie recipe is where it suggests the possibility of leaving it in the refrigerator for two days. It certainly wouldn’t last that long at my house! LOL
Haha right? It never lasts long!
What can I substitute the flour with for the Passover?
You can use GF flour or coconut or almond flour!
My thoughts exactly! Can’t wait to bring this to our Seder. From my experience with coconut flour, it tends to mix up thicker & I always need more liquid when I use it. That said, maybe it wouldn’t matter here – and the flavor would remain intact?
Several people have commented on Facebook that they’ve used coconut flour with success. I don’t think it would change the flavor much, it’s just for binding. The overwhelming flavor is the coconut!
HELP……..
If I have a 9″ and 11″ tart pan, which would you recommend that I use?
Use the 11″! Enjoy!
If I use an 11″ tart pan do I need to adjust the ingredients at all?
I’m a fan of everything coconut and everything chocolate, and this crust look so so delicious- loving the pics, too 🙂
Yum Yum! Question…..do you need to cover the ganache as it cools?
You don’t have to, no. I did the first time I made it and it created marks in the ganache, so I didn’t the second time and it chilled smoother. Your choice!
Featured In
Rate This Recipe
Recipe Ratings without Comment