Chocolate Macaroon Pie
If you’re looking for a dessert that perfectly combines the chewy goodness of coconut with the rich, decadent flavor of chocolate, then look no further than Chocolate Macaroon Pie. This delightful pie is a celebration of textures and tastes, featuring a luscious chocolate filling atop a sweet coconut crust. Perfect for gatherings or a cozy night in, this dessert will leave your taste buds dancing with delight.
The Upside of Chocolate Macaroon Pie
Chocolate Macaroon Pie is not just a treat for the eyes; it’s a dessert that pleases every palate. The combination of sweetened shredded coconut and chocolate creates a harmonious blend that’s hard to resist. What’s more, this pie is easy to whip up and requires relatively simple ingredients, making it a go-to recipe for both novice and experienced bakers. Plus, it’s an excellent way to use up any leftover shredded coconut you might have lingering in your pantry. Believe me, once you take that first bite, you’ll understand why this pie is such a crowd-pleaser.
Ingredient List
- 1 cup (83g) all-purpose flour (may substitute 1:1 GF All Purpose Flour)
- 5 cups (550g) shredded sweetened coconut
- 1 teaspoon salt
- 1 (14-ounce can) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups (340g) semi-sweet or dark chocolate chips (about 12 ounces)
- 1 cup (237ml) heavy whipping cream
What You’ll Need (Gear)
- Mixing bowls: For combining your ingredients.
- Pie dish: A standard 9-inch pie dish works perfectly.
- Whisk: To mix the wet ingredients thoroughly.
- Rubber spatula: For folding in the coconut and chocolate.
- Oven: Preheated to ensure the pie bakes evenly.
Chocolate Macaroon Pie: From Prep to Plate
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your pie bakes evenly and achieves that golden-brown crust.
Step 2: Prepare the Crust
In a large mixing bowl, combine the all-purpose flour, shredded coconut, and salt. Mix until well incorporated. Gradually add in the sweetened condensed milk, vanilla extract, and almond extract (if using). Stir until the mixture is evenly moistened.
Step 3: Form the Crust
Press the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Make sure to pack it down firmly to create a sturdy crust that can hold the filling.
Step 4: Bake the Crust
Place the pie crust in the preheated oven and bake for 15-20 minutes, or until it turns a light golden brown. Keep an eye on it to prevent over-browning.
Step 5: Prepare the Chocolate Filling
While the crust is baking, heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add in the semi-sweet or dark chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
Step 6: Assemble the Pie
Once the crust is out of the oven and slightly cooled, pour the chocolate filling into the coconut crust. Use the rubber spatula to spread it evenly.
Step 7: Chill the Pie
Refrigerate the pie for at least 2 hours, or until the chocolate filling is set. This step is essential for achieving the perfect slice.
Step 8: Serve and Enjoy
Once chilled, slice the Chocolate Macaroon Pie into wedges and serve! You can garnish with extra shredded coconut or whipped cream for an added touch of indulgence.
Smart Substitutions
- Gluten-Free Flour: Substitute all-purpose flour with a 1:1 gluten-free all-purpose flour blend for a gluten-free option.
- Non-Dairy Options: Use coconut cream instead of heavy whipping cream for a dairy-free version.
- Dark Chocolate: For a richer flavor, opt for dark chocolate chips instead of semi-sweet.
- Maple Syrup: If you prefer a lighter sweetness, consider using maple syrup instead of sweetened condensed milk.
Things That Go Wrong
- Crust Falling Apart: Make sure to pack your crust firmly and allow it to cool completely before adding the filling.
- Chocolate Not Setting: Ensure you chill the pie long enough. If it’s still soft after chilling, try placing it in the freezer for a short period.
- Too Much Coconut: Measure the shredded coconut accurately. Too much can lead to a dry crust.
- Overbaking the Crust: Keep an eye on the crust while baking; you want it golden but not burnt!
Cooling, Storing & Rewarming
Once your Chocolate Macaroon Pie is fully assembled and chilled, it can be stored in the refrigerator for up to a week. If you need to rewarm it, do so gently in the microwave for a few seconds, or serve it cold for a delightful contrast to the rich chocolate.
Common Questions
Can I use unsweetened coconut instead of sweetened?
While you can use unsweetened coconut, keep in mind that your pie will be less sweet. You may want to adjust the amount of sweetened condensed milk to balance the flavors.
How do I know when the chocolate filling is set?
The chocolate filling is set when it is firm to the touch and does not jiggle when you move the pie. It typically takes about 2 hours in the refrigerator.
Can I add nuts to the coconut crust?
Absolutely! Chopped nuts like almonds or pecans can add a delightful crunch and additional flavor to your crust.
What can I serve with Chocolate Macaroon Pie?
This pie pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of Dulce De Leche Brown Butter Chocolate Chip Cookie Bars for a decadent dessert experience.
Cook This Next
Save & Share
Now that you’ve mastered this Chocolate Macaroon Pie, don’t hesitate to share your creation with friends and family! Whether you’re hosting a dinner party or simply indulging on your own, this pie is sure to impress. Don’t forget to snap a picture and share it on social media – your followers will thank you for the dessert inspiration!
The rich combination of chocolate and coconut in this Chocolate Macaroon Pie creates a dessert that is both nostalgic and utterly satisfying. It’s an easy recipe that yields impressive results, making it a perfect addition to your dessert repertoire. So roll up your sleeves, gather your ingredients, and get ready to treat yourself and your loved ones to one of the most delicious pies you’ll ever make!
Chocolate Macaroon Pie
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your pie bakes evenly and achieves that golden-brown crust.
- In a large mixing bowl, combine the all-purpose flour, shredded coconut, and salt. Mix until well incorporated. Gradually add in the sweetened condensed milk, vanilla extract, and almond extract (if using). Stir until the mixture is evenly moistened.
- Press the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Make sure to pack it down firmly to create a sturdy crust that can hold the filling.
- Place the pie crust in the preheated oven and bake for 15-20 minutes, or until it turns a light golden brown. Keep an eye on it to prevent over-browning.
- While the crust is baking, heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add in the semi-sweet or dark chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
- Once the crust is out of the oven and slightly cooled, pour the chocolate filling into the coconut crust. Use the rubber spatula to spread it evenly.
- Refrigerate the pie for at least 2 hours, or until the chocolate filling is set. This step is essential for achieving the perfect slice.
- Once chilled, slice the Chocolate Macaroon Pie into wedges and serve! You can garnish with extra shredded coconut or whipped cream for an added touch of indulgence.
Notes
- Store leftovers in the refrigerator for up to a week.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Chill the pie thoroughly to ensure the filling sets properly.
