Best 7 Macaroon Cookie Crumb Pie Recipes

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Welcome to the ultimate guide to creating a delectable macaroon cookie crumb pie! Embark on a culinary journey to discover the perfect recipe for this delightful dessert that combines the irresistible crunch of macaroon cookie crumbs with a creamy and flavorful filling. Whether you are a seasoned baker or a cooking enthusiast seeking a new challenge, we have gathered a selection of the most exquisite macaroon cookie crumb pie recipes to satisfy your sweet cravings. From classic flavors to more adventurous combinations, we will guide you through the steps to create a masterpiece that will leave your taste buds tantalized and your loved ones asking for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MACAROON PIE



Chocolate Macaroon Pie image

Chocolate Macaroon Pie - this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It's the perfect mixture of decadent chocolate and coconut - this pie is always a hit!

Provided by Dorothy Kern

Categories     Dessert

Time 1h

Number Of Ingredients 8

2/3 cup all purpose flour (may substitute 1:1 GF All Purpose Flour)
5 1/2 cups shredded sweetened coconut
1/2 teaspoon salt
1 14 ounces can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
2 cups semi-sweet or dark chocolate chips ((about 12 ounces))
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°F. Spray a 10" tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven.
  • Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
  • Bake for 20-25 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
  • To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don't let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
  • Let it sit at room temperature until cool and set. You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.

Nutrition Facts : ServingSize 1 /10 Slice of Pie, Calories 436 kcal, Carbohydrate 57 g, Protein 7 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 129 mg, Sodium 2061 mg, Fiber 2 g, Sugar 40 g

COCONUT MACAROON PIE



Coconut Macaroon Pie image

Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. -Becky Mollenkamp, St. Louis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
2 large eggs
1 can (14 ounces) sweetened condensed milk
1/4 cup butter, melted
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 package (14 ounces) sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 490 calories, Fat 29g fat (20g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.

CLASSIC APPLE CRUMB PIE



Classic Apple Crumb Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon apple cider vinegar
1/4 cup ice water, plus more if needed
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
  • Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
  • Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

EASY COCONUT MACAROON PIE



Easy Coconut Macaroon Pie image

This is an excellent and easy coconut macaroon pie to make! My family and friends all request it for our gatherings. This pie recipe was given to me when I needed a pie for a bake sale. I usually will triple this recipe and will be able to get 2 deep dish pies.

Provided by dbjajrl

Categories     Desserts     Pies

Time 1h15m

Yield 8

Number Of Ingredients 8

1 pastry for a 9-inch pie crust
1 ½ cups white sugar
2 eggs
½ teaspoon salt
1 ½ cups sweetened flaked coconut
6 tablespoons butter, softened
½ cup milk
¼ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
  • Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
  • Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 58.7 g, Cholesterol 70.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 386.9 mg, Sugar 43.4 g

MACAROON PIE CRUST



Macaroon Pie Crust image

Passover pie crust recipe being posted in response to a request. This recipe is originally found in the 'I Can't Believe It's Kosher' cookbook.

Provided by Ducky

Categories     Dessert

Time 12m

Yield 1 pie crust

Number Of Ingredients 4

1 1/3 cups macaroons, crumbled (can do in food processor)
1/2 cup margarine, cut into 8 pieces
1/4 cup sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees F.
  • In food processor, combine all ingredients and process until well blended.
  • Press into bottom and sides of ungreased 9-inch pie pan.
  • Bake 7 minutes or until golden brown.
  • Cool completely before filling.

MACARONI PIE



Macaroni Pie image

This wonderful pie is a variation of macaroni and cheese.

Provided by TARASMOMMEE

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

32 ounces elbow macaroni
3 eggs
3 cups milk
4 cups shredded Cheddar cheese
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
  • Bake in a preheated over for an hour or until a knife inserted comes out clean.

Nutrition Facts : Calories 742.7 calories, Carbohydrate 91.6 g, Cholesterol 136.4 mg, Fat 25 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.1 g, Sodium 490.1 mg, Sugar 6.3 g

PHILADELPHIA MACAROON CHEESECAKE



PHILADELPHIA Macaroon Cheesecake image

Coconut macaroon cookie crumbs form the crust of this luscious strawberry-topped cheesecake that's ready to bake in only 15 minutes.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 16 servings.

Number Of Ingredients 7

2 cups soft coconut macaroon cookie crumbs (about 8 cookies, crumbled)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
2 cups sliced strawberries

Steps:

  • Heat oven to 350°F.
  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
  • Refrigerate 4 hours. Top with strawberries just before serving.

Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8134 g, Sugar 0 g, Protein 5 g

Tips:

  • Use stale macaroons for the crumb crust. This will help the crust hold together better.
  • If you don't have a food processor, you can crush the macaroons in a zip-top bag with a rolling pin.
  • Be sure to press the crumb crust firmly into the pie plate. This will help prevent the crust from cracking.
  • For a creamier filling, use a combination of cream cheese and sour cream.
  • If you want a more tart filling, use lemon juice instead of vanilla extract.
  • Serve the pie chilled for a refreshing dessert.

Conclusion:

Macaroon Cookie Crumb Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling and crunchy crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this recipe a try.

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