Macaroon Ice Cream Pie

Prep: 15 min Cook: 30 min Serves: 8 Cuisine: American

A light and airy coconut macaroon topping baked into a crisp crust, perfect for coconut lovers and ideal for summer gatherings with fresh strawberries and vanilla ice cream.

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Ingredients

  • 4 egg whites
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 cup graham cracker crumbs
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Beat egg whites until stiff peaks form.
  3. Add salt, vanilla, and sugar to the egg whites and blend well.
  4. Combine baking powder, graham cracker crumbs, chopped walnuts, and shredded coconut in a separate bowl.
  5. Fold the dry mixture into the egg white mixture until well combined.
  6. Pour the mixture into a 9-inch pie pan with high edges.
  7. Bake at 350°F (175°C) for 30 minutes.
  8. Serve the pie with strawberries, vanilla ice cream, and/or Grand Marnier if desired.

Nutrition & Diet Analysis (per serving)

456 kcal 23% DV
Protein Fat Carbs

Macronutrients

Protein 25.5g 51% DV
Total Fat 24.8g 32% DV
Carbs 25.2g 9% DV
Fiber 5.1g 18% DV
Sugar 6.7g 13% DV

Electrolytes

Sodium 12669.5mg 100% DV
Potassium 586.3mg 12% DV

Vitamins & Minerals

Vitamin A 0.3mcg
Vitamin C 10.2mg 11% DV
Calcium 1527.3mg 100% DV
Iron 4.4mg 24% DV
Diet fit High-protein High-fiber
Contains Egg Wheat/Gluten Tree nuts

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).

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).

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