Coconut Macaroon Pie with Chocolate Ganache |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Coconut pie lovers will be in heaven with this delectable pie covered with a rich and silky chocolate ganache. I reminiscent of good old-fashioned candy.Gilda Lester, Millsboro, Delaware Ingredients:
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 flaked coconut |
ganache: |
8 ounces bittersweet chocolate, coarsely chopped |
1/3 cup heavy whipping cream |
2 tablespoons light corn syrup |
Directions:
1. 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. Set aside.
2. 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.
3. 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.
4. Bake at 375° for 40-50 minutes or until a knife inserted near 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.
5. 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. Yield: 8 servings.
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