Coconut Cream Pie with Coconut Macaroon Crust - Passover

Coconut Cream Pie with Coconut Macaroon Crust  - Passover
Just a taste

Last year I introduced the “Fun with Passover Macaroons” recipe extravaganza.  It was embraced by my readers, and was deemed a rousing success!  The fun continues this year with Coconut Cream Pie with Coconut Macaroon Crust.  Since, by definition, all coconut macaroons are made with…coconut…making a coconut cream pie using canned macaroons just makes sense.

For those that LOVE Coconut Cream Pie!!!

For those that LOVE Coconut Cream Pie!!!

I started with a can of traditional coconut macaroons.  I didn’t use flavored ones like chocolate, mint, mocha, carrot, or espresso.  Just. Plain. Coconut.

In the past when I’ve made crusts, I’ve used a food processor to crumble the macaroons.  This year, I decided to try hand crumbling.  Not everyone has a food processor for Passover.  I strongly advise having one, but that’s a discussion for another time. 

After spraying the pie plate, I crumbled the macaroons onto the plate then pressed them evenly up the sides and over the bottom.  I used a coffee tamper to make sure the crust was evenly pressed, but you could also use a glass.  Super simple.  The hand crumbling worked although the food processor blends the macaroons a little better.

The rest of the pie assembly process was fairly straight forward, although I strongly recommend using a very loud timer when toasting the coconut for the topping.

Oops...

Oops...

In this version of the pie I made a whipped cream topping, however you could also make a meringue topping using the leftover egg whites.  I’ll put the directions in the comments. 

Coconut Cream Pie with Coconut Macaroon Crust
Serves 8
This creamy, rich, coconutty pie is super simple to make. Using canned coconut macaroons for the crust adds great coconut flavor to this yummy dessert.
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For the Crust
  1. Nonstick olive oil spray
  2. 10 ounce can coconut macaroons
For the Filling
  1. 3/4 cup granulated sugar
  2. 1/4 cup potato starch
  3. 2 14-ounce cans coconut milk
  4. 6 egg yolks
  5. 1 1/2 cups shredded coconut
  6. 1 teaspoon pure vanilla extract
For the Topping
  1. 1/2 cup shredded coconut
  2. 1 to 2 cups whipping cream (2 cups makes is really creamy!)
Instructions
  1. Preheat oven to 350°F.
For the Crust
  1. Spray a pie dish with nonstick spray. Crumble the macaroons into the pie dish. You can crumble the macaroons by hand or use a food processor.
  2. Evenly press the macaroon crumbs up the sides of the pie dish and on the bottom. You can use a coffee tamper or glass to firmly press the crumbs.
  3. Bake for 20 minutes until golden brown.
For the Filling
  1. In a large pot, whisk together the sugar and potato starch making sure to remove any clumps.
  2. Whisk in the coconut milk until smooth. Blend in the egg yolks.
  3. Heat the filling mixture over medium heat, whisking continuously, making sure to scrape the bottom of the pan.
  4. Cook until the filling is thickened and bubbling. Heat for an additional minute, scraping the bottom with a spatula.
  5. Blend in the vanilla and shredded coconut.
  6. Pour the filling into the prepared crust. Cover the filling with plastic wrap and chill until set, at least 2 hours.
For the Topping
  1. Cover a baking sheet with foil, parchment or a silicone mat. Evenly sprinkle the 1/2 cup shredded coconut on the baking sheet. Bake for 3-4 minutes until the coconut is toasted. Be careful not to burn the coconut. Allow the coconut to cool.
  2. Whip the cream until thick and stiff peaks appear. Spread the topping over the set filling and sprinkle with the toasted coconut.
  3. Serve chilled.
Notes
  1. You can also make an alternate meringue topping using the remaining six egg whites. In a large mixing bowl slowly whip the egg whites until foamy. Gradually add the sugar a few tablespoons at a time. Whip the egg whites until they are firm but not dry. Spread the whipped whites over the pie. Brown the meringue topping with a blow torch or under a broiler. You can use pasteurized egg whites for safety.
Adapted from Robyn Stone - Add a Pinch
Adapted from Robyn Stone - Add a Pinch
Everyday Gluten-free http://www.chicagonow.com/

Do you have any suggestions for canned macaroon recipes?  I’d love to hear them.  I’m always up for a challenge.  I'm happy to post your amazing recipe after I try it and give you credit.   You could be famous

Don't forget to "Like" and "Share" this post.  You can find me on Instagram @sharonmatten.  Come and say hi!

Oh...and if you don't like Coconut Cream Pie...

And now for the step by step:

Press the macaroons onto the pie pan.

Press the macaroons onto the pie pan.

Bake the pie crust until golden brown.

Bake the pie crust until golden brown.

Cook the filling until bubbling.

Cook the filling until bubbling then blend in the vanilla.

Blend in the coconut.

Blend in the coconut.

Pour the filling into the crust.

Pour the filling into the crust.

Cover the filling with plastic wrap then cool.

Cover the filling with plastic wrap then chill.

Toast the coconut for the topping.

Toast the coconut for the topping until browned.

It's Pie!!!

It's Pie!!!

Slice

OOOOOHHHHH!!!!

OOOOOHHHHH!!!!

!!!

!!!

!!!

!!!

Just a taste

Just a taste

Check out this closeup!

Check out this closeup!

Too good to resist!!!

Too good to resist!!!

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