Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coconut Macaroon Brownie Pie
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min (plus cooling)
- Active: 20 min
- Yield: 6 to 8 slices of pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 574
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 99 mg
- Sodium
- 217 mg
This recipe combines the rich decadence of coconut macaroons and fudgy brownies. A simple macaroon mixture creates a crisp and chewy pie crust that's loaded with toasted coconut flavor. It's the perfect base for the rich brownie filling. Don't forget to finish it off with a healthy dollop of whipped cream.
- Level: Easy
- Total: 1 hr 20 min (plus cooling)
- Active: 20 min
- Yield: 6 to 8 slices of pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 574
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 99 mg
- Sodium
- 217 mg
Ingredients
For the Crust:
For the Filling:
For the Topping:
Directions
- Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
- Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
- Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
- Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.
Cook’s Note
If you’re following kosher-for-Passover laws, make sure to get ingredients certified OU-P.
