Raspberry Coconut Macaroon Pie
A pie that combines the magic of raspberry and coconut! This Raspberry Coconut Macaroon Pie starts with a flaky pie crust, filled with fresh or frozen raspberries and shredded coconut, then topped with a streusel that’s reminiscent of a coconut macaroon. Don’t skip the almond extract—it’s key to the flavor.
- Prep Time: 00:30
- Cook Time: 00:55
- Total Time: 1 hour 25 minutes
- Yield: Serves 8-10
- Category: Fruit Pie
Ingredients
For Pastry and Filling:
- ½ batch of butter pie crust
- 5 cups (600 grams) frozen raspberries (see note on fresh)
- 1 cup (80 grams) unsweetened shredded coconut (see note)
- ⅔ cup (135 grams) granulated sugar
- 3 tablespoons (30 grams) cornstarch
- ½ teaspoon almond extract
- ½ teaspoon coarse kosher salt
For Topping:
- 6 tablespoons (85 grams) unsalted butter
- 1 cup (100 grams) unsweetened finely shredded coconut
- ½ cup (100 grams) granulated sugar
- ¾ cup (90 grams) all-purpose flour
- ¼ teaspoon almond extract
- Pinch coarse kosher salt
Instructions
- Prepare the pie dough and let it rest overnight, if possible.
- Preheat the oven to 400ºF and place an oven rack in the lowest part of the oven.
- For the dough: Roll out the pie dough disk to an 11-inch circle. Fit the dough into a 9-inch pie plate, making sure to press the dough into the sides and the bottom. Trim and crimp the edges as desired to form a pie shell. Transfer to the refrigerator until ready to use.
- For the filling: In a large bowl, mix together the raspberries, shredded coconut, sugar, cornstarch, almond extract, and salt until combined. Let stand at room temperature, stirring occasionally, until the sugar is mostly dissolved, 10 to 15 minutes. The raspberries should still be semi-frozen.
- For the topping: Melt the butter in a medium pot, then turn off the heat. Add the coconut, sugar, flour, almond extract, and salt and mix until well combined.
- Add the raspberry filling to the chilled pie shell, pressing down gently on the filling to eliminate space between the fruit pieces. Sprinkle the crumble mixture on top of the pie.
- Bake the pie in the preheated oven on a rimmed baking sheet on the lowest rack for 20 minutes. Lower the oven temperature to 375ºF and bake until the pie filling is bubbling and it reaches an internal temperature above 200ºF, 35 to 45 minutes. If the crust or streusel is browning too quickly, loosely cover with aluminum foil.
- Remove the pie from the oven and transfer to a wire rack to cool. Let cool for at least 4 hours, or preferably overnight. Serve at room temperature.
Notes
Shredded coconut can vary in texture, from finely shredded to large flakes. A medium shred works best in the filling for a bit of texture, and either finely or medium shredded coconut (I like this version from Wegman's, and Trader Joe's has a version that is similar) will work in the streusel. The recipe calls for unsweetened coconut, but sweetened can be used—it’ll just make the pie a little sweeter.
This recipe works with either fresh or frozen raspberries, but frozen ones are easier to work with, given the delicate nature of raspberries. If using fresh, choose firm berries if you can, and stir gently to avoid crushing them.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
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 350ºF until the chill has been taken off the pie and the crust is crisp again.
Find it online: https://everydaypie.com/raspberry-coconut-macaroon-pie/