Hello there! I apologize for the large lag time between this post and my last but I do have a great excuse though! I’m pregnant with my first baby (screams of happiness)!! I’ve been reluctant to post anything about my personal life but feel like it works here. I’ve had a huge aversion to trying new recipes, being creative in the kitchen and tasting certain foods. Now that I’m halfway through the pregnancy, I’ve got my creativity back! Hooray!
Passover is right around the corner and I wanted to create a delicious pie and oh man, did I! I got a little inspiration from a fellow blogger who made a macaroon pie crust. I thought, wow, that’s a spectacular idea! I’ll use my tried and true coconut macaroon recipe, fill it in a tart shell, bake it then add my other favorite chocolate pie recipe to it! It was a total no brainer and it worked out perfectly.
Now, I must say, this is not dairy free so for those who keep kosher, this is for a meatless meal. Though it is gluten free!
There are 2 things in this recipe that I’m a stickler on, for good reason.
- Always Always Always use good quality chocolate (examples: Guittard, Ghirardelli, Valrhona, etc)
- Never ever ever use that gross sweetened shredded coconut at the grocery store. That stuff made me hate coconut desserts until I tried desiccated coconut.
| Prep Time | 45 |
| Cook Time | 45 |
| Passive Time | 15 |
| Servings |
8
|
- 1 cup granulated sugar
- 6 egg whites (large egg whites)
- 1/4 teaspoon salt
- 2.5 cups unsweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1/2 cup granulated sugar
- pinch of salt
- 1.5 Tbsp Cocoa Powder
- 1 egg
- 1/3 cup evaporated milk
- 1/2 tsp vanilla
Ingredients
Macaroon Pie Crust
Chocolate Pie
|
|
- Macaroon Crust: Mix all ingredients in a standing mixer on medium speed for 5-7 minutes until thoroughly mixed.
- Preheat oven to 400. Press the majority of the mixture into a greased tart pan. (There should be extra to make 7 cookies) Pressing gently up the sides to create a crust while keeping a thin layer on the bottom. Freeze this part for about 30 minutes until set before baking.
- Place the tart on a sheet pan covered in foil. This will prevent leaks directly on the bottom of your oven. Bake mixture for about 8 minutes making sure it doesn’t burn. Toasty brown is fine.
- Once done, drop the temperature down to 350.
- Melt butter and chocolate over a bain marie. (bowl over a saucepan with simmering water)
- Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla. Pour mixture into crust and bake for 30 minutes. The center should have a slight giggle. Cool then serve or you can refrigerate.
[recipe]
Hi Morgan! First of all, CONGRATULATIONS!! So so happy for you!
I’m really excited about this recipe! I’ve been looking for a dessert to bring to my family’s Passover, especially one that is nut-free. I have a question though, for the crust, what are the ounces equivalents in cups/# of egg whites? I don’t have a scale at home, so I was wondering if you could say about how much for the below items?
9 ounces granulated sugar
8 ounces egg whites
9 ounces desiccated coconut
Thank you so much!
Hi Allison! Thank you so so much!! We’re really excited! This recipe really is awesome but unfortunately I don’t have the equivalent to scale other than by weight. When I make the recipe again, I’ll be sure to record it!
Allison, I just updated the recipe! Enjoy!