| Prep Time | 45 |
| Cook Time | 45 |
| Passive Time | 15 |
| Servings |
8
|
Ingredients
Macaroon Pie Crust
- 1 cup granulated sugar
- 6 egg whites (large egg whites)
- 1/4 teaspoon salt
- 2.5 cups unsweetened shredded coconut
Chocolate Pie
- 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
|
|
Instructions
- 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 Notes
[recipe]
