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Mini pies filled with chocolate cheesecake filling topped with mini macarons, red currants.

Macaron Pie Crust

This Macaron Pie Crust is perfect to use up macaron shells that didn’t work out well. I am filling these pies with a chocolate cheesecake filling, you can make any kind of filling you want. You can even use it as cheesecake crust.

Course Dessert
Cuisine American
Keyword chocolate, macarons, pie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 mini pies
Calories 400 kcal
Author camila

Ingredients

Macaron Crust

  • 4 tbsp butter melted, 56 grams
  • 2 1/2 cups macaron flour 250 grams*

Chocolate Filling

  • 1 cup chopped chocolate or chocolate chips 170 grams
  • 1 cups cream cheese softened (226 grams)
  • 1 can sweetened condensed milk 396 grams
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

Macaron Flour Crust

  1. Pre-heat the oven to 350ºF.
  2. Place 250 grams of macarons in a food processor, process until they are finely ground. Now you have your macaron flour.
  3. Place the macaron flour in a bowl. Add the melted butter and stir to combine.
  4. The mixture should be clumping up together when you press it between your fingers.
  5. Depending on the texture of the macarons you may need a bit more butter. If your macarons were super dry, you may need to add 1/2 tbsp more butter or so.
  6. Now you can press the mixture on the bottom, and up the sides of a 9 or 8” tart pan. Or you can divide it between small tartlet pans. My tartlet pans measured 3 1/4” in diameter, I was able to obtain 8 tartlets total.

  7. Depending on the size of your pans, or how thick you make the crust, this number may vary.
  8. You can also make 1.5x this recipe and use it to make this recipe for a larger pie pan, such as a 10" one.

  9. When I made the tartlets, I placed two strips of parchment paper crosswise in the bottom of the pans before pressing the crust mixture on the bottom and up the sides of the pans, so this way I could easily remove the tartlets from the pan by lifting the strips.
  10. Also, remember to coat the pan with spray oil or lightly brushed oil if the pans you have are not non-stick.

  11. Bake the crusts for about 10 minutes, until they seem set. If making the crust on a larger size pan, bake for 12 minutes.
  12. Remove from the oven and let the crusts cool down completely.

Chocolate Cheesecake Filling

  1. Place the chopped chocolate (or chocolate chips) in a microwave safe dish, and microwave it for 30 second intervals, stirring in between, until the chocolate has melted entirely. Set aside to cool down for at least 15 minutes.
  2. Place the cream cheese in the bowl of an electric mixer.
  3. Cream it for 90 seconds at medium high speed, until creamy and fluffy.
  4. Add the sweetened condensed milk, lemon juice, and vanilla extract. Cream for 30 seconds.
  5. Add melted and cooled chocolate to the bowl. Make sure the chocolate isn’t warm.
  6. Cream with the mixer for another 30 seconds.
  7. Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
  8. Pour the batter on the bottom of the pre-baked pie crusts, or pie crust if making just one.
  9. Use a spatula to spread it evenly.
  10. Place it in the fridge for at least 6 hours, preferably overnight.

Decoration

  1. I decorated my pie with mini Chocolate Macarons, Callebaut Crispearls, and red currants.

Storage

  1. This pie will store nicely in the fridge for up to 4 days.

Recipe Notes

Large pie pan: To make this recipe for a larger pan, such as a 10", make 1.5x the amount of crust listed here.

Crust: You may need a bit more butter, in case the macaron shells you used were super dry. If the mixture isn't clumping up together, add 1/2 tbsp more butter at a time and mix to incorporate, test to see if the mixture is clumping together, and then add more butter as needed.

Crust: Make sure the crust isn't too thin, or it will break, and also make sure it's very compact.

Macaron flour: After grinding the almond flour in the food processor, it can stay in an air tight container for up to 1 week in the fridge, or 1 to 2 months in the freezer.

Macaron shells: If you have macaron shells that didn't work out well, you can always place them in the freezer for about 2 months, in an air tight container, and then use it to make macaron flour at any time that's convenient. You don't necessarily have to use up the shells right away after making them.

Tart pans: Remember to coat the pan with spray oil or lightly brushed oil if the pans you have are not non-stick.

Cheesecake filling: If you want to make a small amount of pies, and if you have leftover cheesecake filling, you can pipe it on the bottom of macaron shells. That's what I did to the mini macarons you see decorating the pie. You could also simply pour them in small cups, and eat with a spoon like a chocolate cheesecake mousse.

Nutrition Facts
Macaron Pie Crust
Amount Per Serving (1 mini pie)
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.