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Milk Street Bowtie Coconut Macaroon Pie

Coconut Macaroon Pie

8 to 10 Servings
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Inspired by the sold-by-the-slice pies that seaside vendors offer in Yelapa, Mexico, food writer and recipe developer Paola Briseño-González created this pay de coco (“coconut pie” in Spanish). She aptly describes the tropical sweet treat as a coconut macaroon in pie form. Both the filling and crust are sturdy enough that a slice can be eaten sans fork, as one would enjoy a piece while out for a walk on the beach in Yelapa. This pie is best served slightly warm or at room temperature rather than chilled. Store extras well wrapped at room temperature for up to three days.

8 to 10

Servings

Tip

Don’t use sweetened shredded coconut or the filling will wind up too sugary. Also, be sure to use regular (full-fat) canned coconut milk; light coconut milk will yield a filling that’s watery in both texture and flavor.

195 grams (1½ cups) all-purpose flour
¼ teaspoon table salt
57 grams (4 tablespoons) salted butter, cut into pieces
57 grams (¼ cup) vegetable shortening, cut into pieces
225 grams (2½ cups) shredded unsweetened coconut, divided
14 ounce can coconut milk
214 grams (1 cup) white sugar
1 tablespoon cornstarch
1 tablespoon lime juice
1 teaspoon vanilla extract
¾ teaspoon table salt
4 large eggs
For the Hot Water Crust
  • 195

    grams (1½ cups) all-purpose flour

  • ¼

    teaspoon table salt

  • 57

    grams (4 tablespoons) salted butter, cut into pieces

  • 57

    grams (¼ cup) vegetable shortening, cut into pieces

For the filling
  • 225

    grams (2½ cups) shredded unsweetened coconut, divided

  • 14

    ounce can coconut milk

  • 214

    grams (1 cup) white sugar

  • 1

    tablespoon cornstarch

  • 1

    tablespoon lime juice

  • 1

    teaspoon vanilla extract

  • ¾

    teaspoon table salt

  • 4

    large eggs

Directions

Coconut Macaroon Pie

More
Reviews
John M.
January 16, 2023
Exactly what Keith said.
This is one of the best desserts I've made from here. I used a store bought pecan pie shell and thought that it complemented the coconut very nicely, with just a half cup of filling left over. Note that the weights provided for the shredded coconut are way off here, so I used the measurements provided instead and the pie came out great. Thanks very much, Ms. Briseño-González, Ms. Hattabaugh & Milk Street team!
Keith G.
December 28, 2022
For the Lovers of Coconut
This recipe is incredibly easy and the coconut shines through without being cloyingly sweet. I have made this recipe twice now, and everyone loves it. Think delicious coconut custard without that custardy egg effect. It’s a keeper!