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Homemade Chocolate Macaroon Pie photo

Chocolate Macaroon Pie

This Chocolate Macaroon Pie is a delightful blend of chewy coconut and rich chocolate, perfect for any gathering!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup all-purpose flour (may substitute 1:1 GF All Purpose Flour)
  • 5 cups shredded sweetened coconut
  • 1 teaspoon salt
  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)
For the Filling:
  • 2 cups semi-sweet or dark chocolate chips (about 12 ounces)
  • 1 cup heavy whipping cream

Equipment

  • Mixing bowls
  • 9-inch pie dish
  • Whisk
  • Rubber spatula
  • Oven

Method
 

Directions:
  1. Start by preheating your oven to 350°F (175°C). This ensures that your pie bakes evenly and achieves that golden-brown crust.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Refrigerate the pie for at least 2 hours, or until the chocolate filling is set. This step is essential for achieving the perfect slice.
  8. 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.