Coconut Macaroon Brownie Pie
- Level: Easy
- Yield: 6 to 8 slices of pie
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 574
- Total Fat
- 38
- Saturated Fat
- 21
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 52
- Protein
- 7
- Cholesterol
- 99
- Sodium
- 217
- Total: 1 hr 20 min (plus cooling)
- Active: 20 min
Ingredients
For the Crust:
Cooking spray
1 large egg white
1/4 cup granulated sugar
1/2 teaspoon pure almond extract
Pinch of salt
1 7-ounce bag sweetened shredded coconut (about 2 packed cups)
For the Filling:
4 tablespoons unsalted butter
3 ounces semisweet chocolate, finely chopped
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon salt
3/4 cup almond flour
For the Topping:
3/4 cup cold heavy cream
3 tablespoons confectioners' sugar
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.