Chocolate Macaroon Pie
Description
This chocolate pie is dangerously good. It's filled with a rich chocolate ganache in a flour and coconut crust. Yum.
Ingredients
non-stick cooking spray
Crust:
2/3 c. all-purpose flour (or substitute 1:1 GF All Purpose Flour)
5 1/2 c. shredded sweetened coconut
1/2 t. salt
14 oz.can sweetened condensed milk
2 t. vanilla extract
1 t. almond extract, optional
Filling:
12 oz. semi-sweet or dark chocolate chips
1 c. heavy whipping cream
Directions
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Preheat oven to 350 degrees.
Spray a 10 inch tart pan with a removable bottom with non-stick cooking spray. (A springform pan or a 10 inch pie plate could be used as well.) Place tart pan on a cookie sheet to avoid spilling in the oven.
Stir together flour, coconut and salt; stir in sweetened condensed milk and both extracts; stir until combined.
Press firmly into the bottom and up the sides of the prepared pan.
Bake 20-25 minutes or until edges are golden brown and the center is no longer glossy. Cool completely before making filling.
Filling:
Place the heavy whipping cream in a large bowl. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly, but not to a full boil. Add the chocolate chips; let sit for about 10-15 seconds; whisk until smooth and the chocolate is all dissolved.
Pour into crust; let sit at room temperature until cool and set.
Serve.
10-12 servings.
This can be made up to 2 days ahead and store covered in the refrigerator. Allow it to come to room temperature before serving.