Macaroon brownie pie

Yield: 6 servings

Measure Ingredient
1¼ cup All-purpose flour
1 tablespoon Sugar
⅛ teaspoon Salt
6 tablespoons Butter
1 \N Egg; beaten
½ cup Light colored corn syrup
½ cup Sugar
4 ounces Semisweet chocolate; chopped
¼ cup Butter
3 \N Eggs; beaten
¾ cup Coconut
1 tablespoon Maraschino cherry juice
¼ teaspoon Almond extract
\N \N Grated chocolate; optional
\N \N Sweetened whipped cream; optional

Preheat oven to 350ø. In a medium bowl stir together flour, the 1 tbsp sugar, and salt. Cut in the 6 tbsp butter until pieces are pea-size.

Gradually stir the 1 beaten egg into flour mixture until most of dough is moistened. Gently knead until a ball forms. If necessary, cover dough with plastic wrap and refrigerate for 30-60 minutes or until dough is easy to handle. On a lightly floured surface slightly flatten dough; roll into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to ½ inch beyond edge of pie plate. Fold under. Crimp edges as desired. Do not prick pastry. Set aside.

For filling, in a medium saucepan combine corn syrup and the ½ cup sugar.

Cook and stir over medium heat until mixture begins to boil. Remove from heat. Stir in chocolate, the ¼ cup butter, the 3 beaten eggs, coconut, cherry juice, and almond extract. Pour filing into prepared pastry shell.

Bake 35-45 minutes or until filling sets (filling puffs up during baking and falls when cool). Cool on wire rack. Chill 3-24 hours. Let stand at room temperature 30 minutes before serving. If desired, sprinkle grated chocolate on each plate and serve with whipped cream.

Recipe by: Amanda Denton

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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