Gluten-Free Nutella Macaroon Pie
Prep time
Cook time
Total time
Silky smooth with a crunchy coconut crust, this Nutella Macaroon Pie is worthy of the phrase “as easy as pie” in every sense.
Serves: 1 9-inch pie
  • 3 ¼ C Sweetened Coconut
  • ⅔ C sweetened condensed milk
  • 1 egg white, beaten
  • 1 t. vanilla extract
  • ⅛ t. salt
  • 1 8oz package neufchatel cream cheese, at room temperature
  • 1 8oz container of whipped topping (such as cool whip), thawed in the refrigerator
  • 1 cup Nutella or other hazelnut spread
  1. For the crust: Preheat the oven to 350 degrees.
  2. In a medium mixing bowl, mix sweetened condensed milk, egg white, vanilla, and salt.
  3. Add coconut to the liquid mixture, and stir to combine.
  4. Liberally spray a 9 inch pie dish with cooking spray.
  5. Pour the coconut mixture into the pie dish, and press into an even layer with your hands, taking care to press the mixture evenly up the sides of the dish.
  6. Bake for 25-28 minutes, until the edges are crisp and light brown, and the center is set.
  7. Set aside to cool completely.
  8. For the filling: Once the crust has cooled completely, begin assembling the filling.
  9. Using a stand mixer or a hand mixer, beat the cream cheese and nutella together until smooth and creamy, about 2 minutes.
  10. Gently fold in the whipped topping, until fully incorporated and no more white streaks remain.
  11. Add the filling to the pie crust, and push around gently with a spatula until evenly distributed around the crust.
  12. Place the pie in the refrigerator for at least 3 hours or until completely set.
Recipe by Grain Changer at