Get the Recipe for Coconut Macaroon Pie Here: Https://bit.ly

Ingredience

Pie Week, Day 4! We're not dumping on pumpkin pie, but 1) we're tired of overpowering pumpkin spice, 2) we love coconut, and 3) we love coconut macaroons. So, naturally, we're also making this coconut macaroon pie.

Inspired by the pay de coco ("coconut pie" in Spanish) sold by seaside vendors in Yelapa, Mexico, food writer and recipe developer Paola Briseño-González created this sturdy pie that's designed to be eaten by hand, by the slice.

Our culinary production director Wes Martin demonstrates the simple method: blitz the filling in a blender, pour into a baked pie shell, and bake until golden.