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Coconut Macaroon Pie

JJOHN32

Love coconut macaroons? You'll love this version in a pie form.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place pecans in bottom of pie shell.
  3. Combine melted butter, coconut, salt, water, flour, sugar, and slightly beaten eggs. Pour filling over pecans in crust.
  4. Bake for 45 minutes, or until golden brown. Cool before serving.
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Reviews

KANA
11
8/29/2002

I have made this recipe several times for our cafe. When I made it the second time, I reduced the amount of butter by half. Customers liked it both ways.

Steve
9
3/27/2006

This pie gets raves from everyone who tries it, but it needs to cook a little longer than 45 minutes. I use a deep dish frozen pie shell and bake at 325 for 55 minutes, then turn the oven off and leave the pie in for 10 minutes. It come out perfect!

mamacooker35
3
4/22/2011

This is my 3rd Easter making this pie and it gets rave reviews. It does have to cook a bit longer...I just keep my eye on it. It is yummy and I always serve it with fresh whipped cream. Great recipe!