Chocolate Macaroon Pie is the ultimate dessert for those who crave rich, chocolatey indulgence combined with the chewy texture of coconut macaroons. This pie features a smooth, velvety chocolate filling topped with a sweet, coconut macaroon crust. It’s a perfect dessert for holidays, potlucks, or any time you want a show-stopping treat that will leave everyone asking for the recipe!
Ingredients
For the Chocolate Filling:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Macaroon Topping:
- 2 cups sweetened shredded coconut
- 1/4 cup sweetened condensed milk
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
For the Pie Crust:
- 1 pre-made graham cracker or shortbread crust (or homemade, if preferred)
Instructions
Prepare the Chocolate Filling:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth. - Mix the Chocolate Filling:
In a medium bowl, whisk together the cocoa powder, granulated sugar, eggs, vanilla extract, and salt. Gradually whisk in the melted chocolate mixture until fully combined. The mixture should be smooth and thick. - Fill the Pie Crust:
Pour the chocolate filling into the pre-baked graham cracker or shortbread crust. Smooth the top with a spatula.
Prepare the Macaroon Topping:
- Make the Macaroon Mixture:
In a medium bowl, combine the shredded coconut, sweetened condensed milk, egg white, vanilla extract, almond extract (if using), and salt. Mix until everything is fully combined and the coconut is coated with the sweetened condensed milk. - Top the Pie:
Spoon the coconut mixture on top of the chocolate filling, spreading it evenly with a spatula. Be sure to cover the entire surface, pressing down gently to help it adhere.
Bake the Pie:
- Bake:
Place the pie in the preheated oven and bake for 25-30 minutes, or until the coconut topping is golden brown and the chocolate filling is set. A toothpick inserted into the center should come out clean (the chocolate filling should be firm but slightly wobbly in the middle). - Cool and Chill:
Allow the pie to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2-3 hours (or overnight for the best results). - Serve:
Once chilled, slice and serve. Top with whipped cream or a drizzle of chocolate syrup for extra indulgence, if desired.
Nutritional Information (Per Serving)
- Calories: 350
- Fat: 22g
- Carbs: 35g
- Protein: 4g
- Sugar: 28g
Tips for the Best Chocolate Macaroon Pie
- Make Ahead: This pie tastes even better after it has chilled overnight. Making it ahead of time allows the flavors to fully meld together.
- Customize the Topping: If you prefer a slightly different flavor, try adding a few chocolate chips to the coconut topping or use unsweetened shredded coconut for a more subtle coconut flavor.
- No Pie Crust?: If you don’t have a pre-made crust, you can easily make your own by combining crushed graham crackers or shortbread cookies with melted butter and pressing it into the pie dish.
- Watch the Coconut: Keep an eye on the macaroon topping as it bakes. If it starts to brown too quickly, cover the pie with foil and continue baking until done.