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.
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.
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.
- Nonstick olive oil spray
- 10 ounce can coconut macaroons
- 3/4 cup granulated sugar
- 1/4 cup potato starch
- 2 14-ounce cans coconut milk
- 6 egg yolks
- 1 1/2 cups shredded coconut
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded coconut
- 1 to 2 cups whipping cream (2 cups makes is really creamy!)
- Preheat oven to 350°F.
- 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.
- 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.
- Bake for 20 minutes until golden brown.
- In a large pot, whisk together the sugar and potato starch making sure to remove any clumps.
- Whisk in the coconut milk until smooth. Blend in the egg yolks.
- Heat the filling mixture over medium heat, whisking continuously, making sure to scrape the bottom of the pan.
- Cook until the filling is thickened and bubbling. Heat for an additional minute, scraping the bottom with a spatula.
- Blend in the vanilla and shredded coconut.
- Pour the filling into the prepared crust. Cover the filling with plastic wrap and chill until set, at least 2 hours.
- 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.
- Whip the cream until thick and stiff peaks appear. Spread the topping over the set filling and sprinkle with the toasted coconut.
- Serve chilled.
- 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.
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!
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Oh…and if you don’t like Coconut Cream Pie…
And now for the step by step: