Coconut Macaroon Pie
Adapted from Yelapa—where pie is sold by the slice and eaten by hand—recipe developer Paola Briseño-González describes this as coconut macaroon in pie form.
- Makes8 to 10 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling15 minutes active, plus cooling
- 5
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.
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.
Step 1
Heat the oven to 350°F with a rack in the middle position. In a blender, combine 135 grams (1½ cups) of the shredded coconut, the coconut milk, sugar, cornstarch, lime juice, vanilla and salt. Puree, scraping the blender jar once or twice, until the mixture is as smooth as possible, 1 to 2 minutes. Add the eggs and blend until combined, about 10 seconds.
Step 2
Pour the puree into a large bowl. Stir in the remaining 90 grams (1 cup) shredded coconut, then pour the mixture into the pie crust. Bake until the filling is lightly browned and puffed at the edges and the center is slightly domed, 55 to 60 minutes.
Step 3
Cool on a wire rack; the filling will settle during cooling. Serve slightly warm or at room temperature.
