Cherry Macaroon Pie
A delightful cherry macaroon pie featuring a coconut-laden filling and a crisp crust, perfect for dessert lovers who enjoy fruity, nutty flavors in a nostalgic treat.
Ingredients
Instructions
- Preheat oven to 375°F.
- Pour cherry pie filling into the unbaked pie shell.
- Beat together the egg and evaporated milk until smooth.
- Add sugar, flour, salt, vanilla, and almond extract to the egg mixture.
- Beat until smooth and well combined.
- Stir in shredded coconut.
- Pour the coconut mixture over the cherry filling in the pie shell.
- Bake at 375°F for 40 to 45 minutes or until puffed and light brown.
- Cool before serving.
Tips & Substitutions
For a richer flavor, use full-fat coconut milk instead of evaporated milk. If you don't have almond extract, vanilla extract can be substituted. Make sure the pie crust is well chilled before adding the filling to prevent it from becoming soggy. If you like a sweeter pie, consider adding an extra tablespoon of sugar. Additionally, to enhance the texture, lightly toast the shredded coconut before mixing it in.
Serving Suggestions
Serve cherry macaroon pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Simply Delicious Chocolate Cake for a dessert spread. Additionally, consider a side of fresh berries or a light fruit salad to complement the flavors. A cup of coffee or tea also makes for a lovely pairing.
Storage & Reheating
Store any leftover cherry macaroon pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, enjoy it cold directly from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Macaroon Pie contains roughly 289 calories, with 5g protein, 49g carbohydrates, and 7g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 990mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned pie filling?
Yes, you can use fresh cherries! Simply pit and slice about 2 cups of fresh cherries, and toss them with a bit of sugar and cornstarch to thicken. This will give you a fresher taste and a delightful texture in your pie.
What can I substitute for the shredded coconut?
If you want to replace shredded coconut, consider using chopped nuts like almonds or pecans for a different texture and flavor. You could also try using crushed graham crackers for a unique crust-like topping.
Is there a way to make this pie gluten-free?
Yes, you can easily make this pie gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the pie crust is also gluten-free, or make your own using gluten-free ingredients for a delicious alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).