Macaroon brownie pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| 1 | tablespoon | Sugar |
| ⅛ | teaspoon | Salt |
| 6 | tablespoons | Butter |
| 1 | Egg; beaten | |
| ½ | cup | Light colored corn syrup |
| ½ | cup | Sugar |
| 4 | ounces | Semisweet chocolate; chopped |
| ¼ | cup | Butter |
| 3 | Eggs; beaten | |
| ¾ | cup | Coconut |
| 1 | tablespoon | Maraschino cherry juice |
| ¼ | teaspoon | Almond extract |
| Grated chocolate; optional | ||
| Sweetened whipped cream; optional | ||
Directions
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.