Coconut Macaroon Pie with Chocolate GanacheCoconut pie lovers will be in heaven with this delectable pie covered with a rich…
Coconut Macaroon Pie with Chocolate Ganache
3 eggs, separated Pastry for single-crust pie (9 inches) 3/4 cup sugar 1/2 cup heavy whipping cream 2 tablespoons butter, melted 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon almond extract 1-1/2 cups sweetened shredded coconut GANACHE: 8 ounces bittersweet chocolate, coarsely chopped 1/3 cup heavy whipping cream 2 tablespoons light corn syrup
Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
Meanwhile, line a 9-in.
pie plate with pastry; flute edges.
In a large bowl, beat egg yolks until slightly thickened.
Gradually add sugar, beating on high speed until thick and lemon-colored.
Beat in the cream, butter, lemon juice, salt and extract.
Fold in coconut.
With clean beaters, beat egg whites on medium speed until soft peaks form; beat on high until stiff peaks form.
Gradually fold into coconut mixture.
Pour into pastry shell.
Bake at 375° for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool completely on a wire rack.
For ganache, place chocolate in a small bowl.
In a small saucepan, bring cream and corn syrup just to a boil.
Pour over chocolate; whisk until smooth.
Drizzle over pie.
Refrigerate until set.
Nutrition Facts 1 piece:
- 575 calories, 39g fat (23g saturated fat), 126mg cholesterol, 278mg sodium, 59g carbohydrate (37g sugars, 3g fiber), 6g protein.