Coconut Macaroon Pie from Milk Street Television

Pie with solid tan colored filling with one slice on a plate off to the side — Host Christopher Kimball and Milk Street Cook Erica Bruce prepare Coconut Macaroon Pie on Christopher Kimball's Milk Street Television, Season Six, Episode 15 ("The Pies of Yelapa.")

Christopher Kimball founded *Cook's* magazine, a national magazine for cooking hobbyists, in 1980 and served as publisher and editorial director through 1989. In 1984, Chris founded the Who's Who of Cooking in America, to honor leading American chefs, restaurateurs, vintners, food writers, and food producers. In 1993, Chris relaunched Cook's magazine as* Cook's Illustrated* and in 2005 founded *Cook's Country*. Chris serves as publisher and editor of both magazines. Chris is also the host of *America's Test Kitchen*, a public television cooking show now in its eighth season. He is also the host and executive producer of a new TV show, *Cook's Country*, which aired with its first season in September 2008. Chris is a regular contributor to *NBC's The Today Show* and *The CBS Early Show* and has been featured in many publications, including *The New Yorker*, *The Wall Street Journal*, *The New York Times*, *People* magazine, *The New York Times Book Review*, *The Washington Post*, and *The Los Angeles Times*. Chris is also a columnist for the Boston-based TAB newspaper group. He was inducted into the Who's Who of Food and Beverage in America in 1996. He is also the author of *The Cook's Bible*, *The Yellow Farmhouse Cookbook*, *Dear Charlie* (Christopher Award Winner), *The Dessert Bible*, and *The Kitchen Detective*. He lives in Boston and Vermont with his wife, Adrienne, daughters Whitney, Caroline, and Emily, and son, Charles.

November 10, 2025

Host Christopher Kimball and Milk Street Cook Erica Bruce prepare Coconut Macaroon Pie based on Hot Water Crust pies from Jalisco, Mexico on Christopher Kimball’s Milk Street Television, Season Six, Episode 15 (“The Pies of Yelapa.”)

Inspired by the sold-by-the-slice pies that seaside vendors offer in Yelapa, Mexico, food writer and recipe developer Paola Briseño- González created this pay de coco (“coconut pie” in Spanish). She aptly describes the tropical sweet treat as a coconut macaroon in pie form. Both the filling and crust are sturdy enough that a slice can be eaten sans fork, as one would enjoy a piece while out for a walk on the beach in Yelapa. This pie is best served slightly warm or at room temperature rather than chilled. Store extras well wrapped at room temperature for up to three days.

Don’t use sweetened shredded coconut or the filling will wind up too sugary. Also, be sure to use regular (full-fat) canned coconut milk; light coconut milk will yield a filling that’s watery in both texture and flavor.

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The easy-to-make pie crust bakes up with a sturdy, sandy texture. When lining the pie plate with the rolled dough, don’t worry if the dough tears as it’s easy to patch. To prevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights are removed after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over.

Serves 8-10

INGREDIENTS

FOR THE HOT WATER PIE CRUST (one 9-inch crust):

195 grams (1½ cups) all-purpose flour
¼ teaspoon table salt
57 grams (4 tablespoons) salted butter, cut into pieces
57 grams (. cup) vegetable shortening, cut into pieces

FOR THE FILLING:

225 grams (2. cups) shredded unsweetened coconut, divided
14-ounce can coconut milk
214 grams (1 cup) white sugar
1 tablespoon cornstarch
1 tablespoon lime juice
1 teaspoon vanilla extract
¾ teaspoon table salt
4 large eggs

TO PREPARE

HOT WATER PIE CRUST
STEP ONE. Heat the oven to 375°F with a rack in the middle position.

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STEP TWO. In a medium bowl, whisk together the flour and salt, then make a well in the center; set aside.

STEP THREE. In a small saucepan, combine the butter, shortening and ¼ cup water. Bring to a simmer over medium-high, stirring to melt the solids. As soon as they’re melted and the mixture is simmering, pour it into the well of the dry ingredients.

STEP FOUR. Working quickly, stir with a silicone spatula until the dry ingredients are evenly moistened and without any dry patches; the dough will be very soft and resemble wet mashed potatoes. Turn it out onto a large sheet of plastic wrap and, using your hands, form it into a 6- to 8-inch disk. Cover the dough disk with another large sheet of plastic wrap and roll it into a 12-inch round of even thickness.

STEP FIVE. Peel off the top sheet of plastic. Using the bottom sheet, carefully flip the round into a 9-inch pie plate, centering it as best you can. Ease the dough, still on the plastic, into the corners and up the sides of the pie
plate. Carefully peel off the plastic. If needed, patch any tears in the dough. Trim the excess dough and flute or crimp the edge.

STEP SIX. Carefully line the dough with a large sheet of foil, gently pressing it into the corners and up the sides, then fill with about 2 cups pie weights. Bake until the dough is set, about 20 minutes.

STEP SEVEN. Carefully lift out the foil with weights, then prick the pie shell all over with a fork to deflate any air bubbles and prevent additional ones from forming. Bake until the shell is lightly browned, another 12 to 15 minutes. Transfer to a wire rack and let cool.

FILLING

STEP EIGHT. Heat the oven to 350°F with a rack in the middle position. In a blender, combine 135 grams (1½ cups) of the shredded coconut, the coconut milk, sugar, cornstarch, lime juice, vanilla and salt.

STEP NINE. Puree, scraping the blender jar once or twice, until the mixture is as smooth as possible, 1 to 2 minutes. Add the eggs and blend until combined, about 10 seconds.

STEP TEN. Pour the puree into a large bowl. Stir in the remaining 90 grams (1 cup) shredded coconut, then pour the mixture into the pie crust. Bake until the filling is lightly browned and puffed at the edges and the center is slightly domed, 55 to 60 minutes.

STEP ELEVEN. Cool on a wire rack; the filling will settle during cooling. Serve slightly warm or at room temperature.