Silky smooth with a crunchy coconut crust, this Gluten-Free Nutella Macaroon Pie is worthy of the phrase “as easy as pie” in every sense.
Easy as Pie.
Have you ever really sat down and thought about that expression?
Maybe you’re up on your colloquialism (or perhaps you’re just a lot smarter than me) but for the longest time I thought that expression meant that making pie was easy. And I desperately wanted to
punch shake hands with the person that thought easy was an appropriate word to describe pie crust.
Confession time: pie crust is my most feared baked good to attempt. Not because I’ve tried and failed a lot (or really tried much at all for that matter) — it’s just all the hype. So much pressure on one little baked good.
And thennnnn I learned that the phrase was born from “as easy as eating a pie,” with the operative word being EATING, which makes lot more sense.
So who is the wise guy that started leaving all the “eating” out? That’s what I want to know.
Well compadres, I am here to tell you that making this pie is as easy as, well, pie. The eating part isn’t half bad, either. 😉
The crust is essentially one big coconut macaroon — no fussing with the perfect gluten-free flour blend, no stressing over getting the temperature of your butter juuuuust right, and no worrying about achieving the perfect flaky texture.
Now that’s my kind of crust.
And the filling? Couldn’t be easier, especially since you don’t have to bake it. At all. That’s right — you just mix 3 easy ingredients together, plop it into the crust, stick it in the fridge to let it set, and your pie is done!
There are trade-offs for an easy pie, though. And this trade-off comes in the form of time. But the GOOD kind of time — not the labor intensive, million-different-steps kind of time, but more in the patience kind of time. Which, come to think of it, might be actually be the harder, though less complicated, kind.
Especially for those of us that were born without the patience gene.
But, guys. So.worth.the.wait.
Speaking of the eating of pie, I must tell you — and only because this blog is a place of honesty and a judgement-free zone [mostly for my own sake] — that this pie was so freaking incredible that Anthony and I demolished it in 2 short days.
And one of those days we were barely in the apartment at all.
Can’t stop. Won’t stop.
So what could be better than a pie that is actually worthy of the phrase “as easy as pie” in every sense? Nothing, nothing at all.
Take THAT Mr. Pie Wise Guy!
- 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
- For the crust: Preheat the oven to 350 degrees.
- In a medium mixing bowl, mix sweetened condensed milk, egg white, vanilla, and salt.
- Add coconut to the liquid mixture, and stir to combine.
- Liberally spray a 9 inch pie dish with cooking spray.
- 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.
- Bake for 25-28 minutes, until the edges are crisp and light brown, and the center is set.
- Set aside to cool completely.
- For the filling: Once the crust has cooled completely, begin assembling the filling.
- Using a stand mixer or a hand mixer, beat the cream cheese and nutella together until smooth and creamy, about 2 minutes.
- Gently fold in the whipped topping, until fully incorporated and no more white streaks remain.
- Add the filling to the pie crust, and push around gently with a spatula until evenly distributed around the crust.
- Place the pie in the refrigerator for at least 3 hours or until completely set.