A pie that combines the magic of raspberry and coconut together! This Raspberry Coconut Macaroon Pie starts with a flaky pie crust that envelops fresh or frozen raspberries with coconut and baked off with a streusel that is reminiscent of a coconut macaroon.
Raspberry Coconut Pie
The first time I made this pie was for my very best friend’s wedding. This Raspberry Coconut Macaroon Pie was one of 18 pies that I baked and concocted on the fly. As far as I could tell, it was the most popular pie of the night. I spent the next 5 years kicking myself for not writing down the recipe. I’ve made it countless times since then, attempting to recreate it. My memory has faded as to what exactly that pie tasted like that night, but I can tell you: this pie is something special.
This Raspberry Coconut Macaroon Pie has a juicy and bright raspberry and coconut filling that is topped with a coconut macaroon streusel. The streusel partially bakes into the raspberries, creating a layer of raspberry coconut macaroon that is so good! The pie can be baked in a butter or cream cheese pie pastry (gluten-free if you need it) or your favorite pie crust.
Raspberry Coconut Filling Ingredients
- 9″ pie crust
- frozen or fresh raspberries
- unsweetened shredded coconut
- almond extract
- unsalted butter
- all-purpose flour
Make Ahead Tips
As with most pies, there are a few steps you need to complete to get to the finished pie. A lot of these components can be broken down into steps and done ahead of time. You can make the pie dough ahead of time. Make this gluten free if you need to with this pie crust, here. You can prepare the dough up to 2 days ahead, or up to 3 months in the freezer. You can roll out the pastry up to 1 day ahead of time. Roll out the bottom crust and place in a pie pan. Keep in the refrigerator, covered completely, until you are ready to make the pie.
Fruit pies are perfect to prepare ahead of time in totality, up until the point of baking. To freeze this pie, place the whole pie on a sheet pan and place in a freezer. Once frozen (at least 12 hours) wrap the whole pie in plastic wrap VERY TIGHTLY twice, and then cover with aluminum foil. Don’t forget to label it!
It is best to cook any frozen pie within 3 months because the longer they are stored in the freezer, the less pronounced the flavor is. However, you can wait as long as 1 year if frozen properly. You can bake a fruit pie directly from the freezer. In my opinion, doing this is EVEN BETTER than a fruit pie baked from fresh. The reason is because the crust has a chance to cook first, before the filling does, so you can ensure you have a beautifully crisp crust and evenly cooked filling.
To Bake this Raspberry Pie From Frozen:
- Unwrap the frozen pie and let sit at room temperature for 10-15 minutes, or until the dough is tacky. Pre-heat oven to 425ºF.
- When the oven has reached 425º put an egg-wash on the crust.
- Bake on the lower middle rack for 10 minutes.
- Lower the oven temperature to 400º and put a piece of aluminum foil around over the whole pie to prevent the coconut from burning. Cook for another 45-50 minutes or until the pie filling has puffed up.
HOW TO SERVE AND STORE RASPBERRY PIE
Serve this pie slightly warm or at room temperature. It can be served as is, with whipped cream, or a la mode with vanilla ice cream!
To store the pie, you can leave at room temperature, covered, for 1 day. For longer storage cover and place in the refrigerator.
If you like this fruit pie, check out these others:
- Spiced Blackberry Pie
- Chocolate Covered Strawberry Pie
- Strawberry and Cherry Slab Pie
- Ginger Strawberry Rhubarb Pie
MAKE SURE TO COMMENT BELOW AND TAG @EVERYDAYPIE ON INSTAGRAM IF YOU MADE THIS RASPBERRY COCONUT MACAROON PIE OR IF YOU HAVE QUESTIONS! HAPPY BAKING!Print
A pie that combines the magic of raspberry and coconut together! This Raspberry Coconut Macaroon Pie starts with a flaky pie crust that encases fresh or frozen raspberries with coconut and then baked off with a streusel that is reminiscent of a coconut macaroon. You can use frozen or fresh raspberries here! Don’t skip the almond extract though, it’s essential for the flavor!
- 1–9” single pie dough
- 5 cups (20 ounces) frozen or fresh raspberries
- ⅔ cups (135 g) granulated sugar
- 3 tablespoons (21 g) cornstarch
- ¼ teaspoon salt
- 1 cup unsweetened shredded coconut
- ½ teaspoon almond extract
- 4 tablespoons (56 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (90 g) all-purpose flour
- 1 cup unsweetened shredded coconut
- Pinch salt
- ¼ teaspoon almond extract
- Pre-heat oven to 424ºF and place oven rack on the second to lowest level.
- Roll out pie dough to a 13″ circle. Fit pastry in a 9” pie plate, tucking in and crimping the edges as desired. Set in the refrigerator to chill while making the filling.
- In a large bowl add raspberries, sugar, cornstarch, salt, coconut and almond extract and toss to coat. Set aside.
- Make the streusel: Melt butter in a medium pot, turn off the heat. To the pot add sugar, flour, coconut, salt and almond extract and mix until fully combined.
- Place the raspberry filling inside of the pie crust. Sprinkle the macaroon streusel evenly over the top of the filling.
- If desired, put an egg wash on the edges of the pie dough.
- Bake in the preheated oven for 10 minutes.
- Lower the oven to 400ºF and remove pie and cover loosely with foil. Place back in the oven and continue to bake for 40 minutes or until the center of filling is puffy.
- Let cool at least 2 hours before serving, or until the pie is just barely warm.
- This recipe was developed for the use of unsweetened shredded coconut. I tried both the finely shredded and the bigger flakes. Both work well. If you want to use sweetened coconut you may want to reduce the sugar slightly.
- The pie can be made one day ahead, and lightly covered and left at room temperature. If keeping the pie longer than one day, cover and refrigerate. When ready to serve reheat at 300ºF until the chill has been taken off the pie and the crust is crisp again.
Keywords: raspberry pie, raspberry coconut pit