Chocolate Macaroon Pie

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

1. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
2. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
3. Bake until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
4. 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.
5. 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

3.90 from 88 votes

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 minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Yield 10 servings

Serving Size 1 /10 Slice of Pie

Cook ModePrevent your screen from going dark

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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

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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

Course Dessert

Cuisine American

Author Dorothy Kern

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