Chocolate Macaroon Pie
Chocolate Macaroon Pie - this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It's the perfect mixture of decadent chocolate and coconut - this pie is always a hit!
Servings 10 -12 servings
For the crust:
- 2/3 cup all purpose flour may substitute 1:1 GF All Purpose Flour
- 5 1/2 cups shredded sweetened coconut
- 1/2 teaspoon salt
- 1 can 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
For the filling:
- 2 cups 12 ounces semi-sweet or dark chocolate chips
- 1 cup heavy whipping cream
Preheat oven to 350°F. Spray a 10" tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven.
Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
Bake for 20-25 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don't let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
Let it sit at room temperature until cool and set. You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.
Serving: 1/10 Slice of Pie | Calories: 436kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 2061mg | Fiber: 2g | Sugar: 40g