Coconut Macaroon Brownie Pie

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
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.
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Yield: 6 to 8 slices of pie Level: Easy

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 

My Private Notes

Coconut Macaroon Brownie Pie

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.

Photograph by Mike Garten

Cook’s Note

If you’re following kosher-for-Passover laws, make sure to get ingredients certified OU-P.