"Custardy coconut, crunchy almonds, rich chocolate...all settled in a delicate crust. It's dreamy and rich. If you like Almond Joys, you'll love this."
Coconut Macaroon Pie
Ingredients
Pastry for single 9" crust pie
For filling:
3/4 c. sugar
1/4 c. flour
1/8 t. salt
2 eggs
1/2 c. butter, melted and cooled to room temperature
1/2 c. coconut milk (reduced fat)
1.5 t. vanilla
1 c. shredded coconut, unsweetened
1/3 c. flaked coconut, unsweetened, toasted
1/3 c. sliced almonds, toasted
2 T. grated chocolate, optional
For chocolate layer:
3 T. cream
4 oz. dark chocolate, finely chopped or grated
Directions
- Prep the ganache by putting the chocolate in a heatproof bowl. Heat the cream in a small saucepan over low heat, stirring. Continue over medium-high heat until mixture scalds. Pour hot cream over chocolate and let it sit until chocolate melts, about 5 minutes. Whisk or stir until it is glossy and smooth. Set aside for now but stir every 10 minutes til needed.
- Preheat oven to 400 degrees.
- Roll out pastry dough and fit to your 9” pan. Parbake pastry until it's golden. Set aside to cool. Reduce oven temp to 350 degrees.
- In medium bowl, mix sugar, flour and salt.
- In separate bowl, beat the eggs and then add the butter, water, and vanilla. Stir to mix.
- Whisk dry ingredients is to wet ones, then stir in the grated coconut.
- Spread chocolate mix evenly over the bottom of the pastry shell. Let it set up a few minutes.
- Pour coconut mix gently over the chocolate.
- Bake on center rack for 35 to 40 minutes, til golden on top and set in center. Use a crust guard if needed.
- Cool at least an hour.
- Before serving, sprinkle flaked coconut, toasted almonds and chocolate (if using) on top.
Baker’s Notes and Tips and Tricks
Here's a hack for the chocolate ganache: Use some of your favorite hot fudge sauce!
This is a rich pie and smaller slices would be a good place to start.
Revised from the recipe book "Pie Town Pies" by Kathy Knapp. Highly recommended book!
Recipe Submitted By
Rebecca Jo Dakota, Albuquerque, New Mexico
Recipe Originated from
Revised version from Pie Town Pies, Kathy Knapp.
