Coconut Almond Pie with Honey

If you like almonds and coconut – this almond pie will definitely steal your heart! It’s a golden, buttery and super crunchy pie filled with almond, coconut and honey filling, and is so easy to make.

Coconut Almond Pie with Honey

Photo: Natalie Levin

Coconut Almond Pie with Honey

Servings 24 cm round tart pan
Author Natalie


For the dough:

  • 150 grams (1 cup + 1 tbsp.) all-purpose flour
  • 100 grams (1/2 cup) cold butter cut into cubes
  • 30 grams (3 tbsp.) icing sugar
  • 1/4 tsp. fine salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. cold water optional, only if necessary

Almond, coconut and honey filling:

  • 180 grams (1/2 cup) honey
  • 1 tbsp. dark brown sugar
  • 75 grams (1/3 cup) melted coconut oil
  • 1 large egg
  • pinch of salt
  • 1/2 tsp. vanilla extract
  • 50 grams (1/2 cup) grated coconut
  • 200 grams sliced blanched almonds
  • Icing sugar for decoration


  1. Make the pie crust: in a food processor with a steel blade put flour, butter, icing sugar, salt and vanilla and process until mixture is crumbly.
  2. Add egg yolk and continue to process until large chunks of dough form. If the dough is not forming - add a little water gradually.
  3. Transfer the dough chunks on a lightly floured work surface, and create a disc shape.. Wrap in plastic wrap and refrigerate for about an hour.
  4. On well-floured surface, roll out the dough to about 3-4 mm thick and line the pan. It is important to keep a right angle between the sides and the base of the pie crust, in order for the edges to remain high during baking.
  5. Using a fork create small holes in the crust.
  6. Cool the crust in the freezer for about 1/2 hour.
  7. Preheat oven to 170c degrees.
  8. Blind baking: place a sheet of plastic wrap (heat resistant) or parchment paper on top of the frozen crust and fill with dry beans or special baking weights.
  9. Bake for about 12-14 minutes.
  10. Remove the plastic and beans and bake for another 4-6 minutes until lightly golden brown.
  11. Cool slightly at room temperature.
  12. Almond, coconut and honey filling: in a medium bowl put honey, sugar, coconut oil, egg, salt and vanilla and beat into a smooth mixture.
  13. Add coconut and almonds and mix until smooth.
  14. Pour the mixture onto half-baked crust and bake an additional 10-15 minutes or until the filling is golden and set on the edges, but still slightly soft in the center.
  15. Cool completely at room temperature before serving.
  16. Sprinkle some powdered sugar and serve.

Recipe Notes

  • Keep the pie in a closed container in the refrigerator for up to 4-5 days.
  • Serve the pie at room temperature.
  • Instead of almonds you can use any other nut you like.
  • You can use maple or date syrup instead of honey.
Coconut Almond Pie with Honey

Photo: Natalie Levin

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