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Coconut Cream Pie with Coconut Macaroon Crust

  • Author: Sharon Matten - Kosher Everyday


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.



For the Crust

  • Nonstick olive oil spray
  • 10 ounce can coconut macaroons

For the Filling

  • 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

For the Topping

  • 1/2 cup shredded coconut
  • 1 to 2 cups whipping cream (2 cups makes is really creamy!)


  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.


  • 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.


  • Serving Size: 8


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.