Best 19 Macaroon Pie Recipes

EASY COCONUT MACAROON PIE

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.

COCONUT CREAM PIE WITH CHOCOLATE MACAROON CRUST

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
• Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
• Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.

COCONUT MACAROON PIE

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.

COCONUT MACAROON BROWNIE PIE

Steps:

• Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
• Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
• Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
• Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.

MACAROON CHERRY PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or deep-dish pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake 6 minutes; set aside. , Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. , Remove from heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° 20 minutes., Meanwhile, in a large bowl, combine first 6 topping ingredients. Stir in coconut and almonds. , Remove foil from pie; spoon topping over pie. Reduce oven to 350°; bake until topping is lightly browned, 15-20 minutes. Cool on a wire rack 1 hour. Chill 4 hours or overnight before cutting.

RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING

Steps:

• Preheat the oven to 375 degrees F.
• Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
• Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
• Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.

MACAROON PIE CRUST

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.

ALMOND MACAROON CHERRY PIE

Steps:

• Preheat oven to 400F.
• Roll out pie pastry and place in 9 inch pie pan.
• In large bowl, combine pie filling, cinnamon, salt and lemon juice.
• Mix lightly.
• Spoon into crust-lined pie pan.
• Bake 20 minutes.
• Meanwhile, combine all topping ingredients in medium bowl and mix until blended.
• Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven.
• Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.

COCONUT MACAROON PIE

Steps:

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

MACAROON APPLE PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. , Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375° for 20 minutes. , Meanwhile, in a small bowl, combine the first four topping ingredients. Stir in the egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender.

RHUBARB MACAROON PIE

Steps:

• Combine sugar, flour, nutmeg, cinnamon and salt.
• Add eggs, blending thoroughly add the rhubarb mix well Put in piecrust Bake in oven preheated to 350 degrees f.
• about one hour or untill filling is thickened and knife inserted in center comes out clean.

LEMON MACAROON PIE

Steps:

• For Crust:
• Mix flour, cake flour, 1 tablespoon sugar and salt in processor. Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out.)
• Position rack in bottom third of oven; preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Roll out dough on lightly floured work surface to 12-inch round. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overhang. Freeze 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set and rim is pale golden, about 20 minutes. Remove foil and beans. Cool completely. Maintain oven temperature.
• For Filling:
• Using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add 1 1/4 cups sugar and beat until mixture is thick and fluffy, about 1 minute. Beat in coconut, 1/4 cup chilled whipping cream, lemon juice, melted better, lemon peel, 1 1/2 teaspoons vanilla and almond extract.
• Pour filling into crust. Bake until filling is golden and set, about 40 minutes. Cool on rack. Refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form. Pipe whipped cream around border of pie. Garnish with lemon slices and serve.

ALMOND MACAROON CHERRY PIE

Steps:

• Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan.Heat oven to 400°F. In large bowl, combine all filling ingredients spoon into crust-lined pan. Bake at 400°F. for 20 minutes remove from oven.Meanwhile, in medium bowl, combine all topping ingredients spread evenly over partially baked pie. Bake an additional 15 to 30 minutes or until crust and topping are golden brown. Cover pie with foil during last 5 to 10 minutes of baking if necessary to prevent excessive browning.Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 58g Fat 16g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COCONUT MACAROON PIE

Steps:

• 1. Beat sugar, eggs and salt until mixture is lemon colored. Add butter and flour. Blend well. Add milk and fold in 1 cup coconut.
• 2. Pour mixture into pie shell. Bake in a slow oven (325 degrees) for about 45 minutes. Top with remaining cup coconut and bake for approximately 20 minutes more or until knife inserted in center comes out clean.
• 3. Chill well and serve with whipped cream.
• 4. Cover and store leftovers in refrigerator.

MACAROON COOKIE CRUMB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine crushed cookies, dates, pecans, almonds, white sugar and brown sugar. In a separate glass or metal mixing bowl, beat egg whites until soft peaks form. Fold egg whites and coconut extract into cookie mixture until no streaks remain.
• Pour filling into partially thawed pie crust. Bake in preheated oven for 45 minutes, or until golden brown. Cool completely before slicing.

COCONUT MACAROON PIE

Steps:

• 1. Beat eggs, sugar and salt until mixture is lemon colored.
• 2. Add butter and flour.
• 3. Add milk, vanilla and coconut.
• 4. Pour into pie shell(s) and bake at 325 degrees for about 40 minutes.

COFFEE MACAROON PIE

Steps:

• 1. Add salt to egg yolks and beat until thick and lemon-colored.
• 2. Add sugar , 1/2 cup @ a time , beating well. Add coffee , butter , lemon juice and almond extract ; blend well.
• 3. Fold in coconut and stiffly beaten egg whites. Turn into pie shell.
• 4. Bake in oven @ 375° for 50 minutes or until knife inserted in center comes out clean ; cool before serving.
• 5. NOTE : IF YOUR OVEN RUNS A LITTLE HOT BAKE @ 350°

MACAROON PIE

Steps:

• 1. Beat together in a bowl, sugar, eggs,and salt until lemon in color.
• 2. Mix in your butter, and flour. Then add the milk and the coconut and blend well.
• 3. Pour into unbaked pie shell. Bake at 325 about 45-55 minutes or until middle has set and doesn't jiggle and top is crisp and golden brown. This is a heavenly pie.

COCONUT MACAROON PIE WITH CHOCOLATE GANACHE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute edges. Set aside., In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in the cream, butter, lemon juice, salt and extract. Fold in coconut., With clean beaters, beat egg whites on medium speed until soft peaks form; beat on high until stiff peaks form. Gradually fold into coconut mixture. Pour into pastry shell., Bake at 375° for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Drizzle over pie. Refrigerate until set.