Coconut brownie pie

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 576, total fat 38 G., saturated fats 22 G., proteins 7 G., carbohydrates 57 G., fiber 3 G., cholesterol 106 mg, sodium 220 mg, sugar 52 G.

This pie combines two popular American desserts: brownies and coconut macarons. A simple macaron mixture turns into a crispy-edged, chewy-inner pie crust, filled with the wonderful flavor of toasted coconut. And on top of this crust lies a soft, moist brownie with a rich, chocolatey flavor. Don't forget to top the pie with a generous dollop of whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Macaroon mix crust

1 large egg white
1/4 cup granulated sugar
0.5 tsp almond extract
A pinch of salt
1 packet (200 g) of sweet coconut flakes (about 2 cups)

Filling

4 tablespoons unsalted butter
90 g semi-sweet chocolate, finely chopped
0.5 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
0.5 tsp almond extract
1/4 teaspoon salt
3/4 cup almond flour

Topping

3/4 cup chilled heavy cream
3 tablespoons powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, almond extract, coconut flakes, almond flour, brown sugar, cream, semi-sweet chocolate

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C). Spray a 9-inch (22 cm) pie pan with cooking spray.
Cake:

In a medium bowl, whisk the egg whites with the sugar, almond extract, and salt until foamy. Add the coconut and stir to distribute evenly. Pour the coconut mixture into the pan, pressing it into the bottom and up the sides, then place it on a baking sheet. Bake, rotating the pan occasionally, until the edges are golden brown, the center is dry, and the cake is lightly browned, 25-30 minutes. Transfer to a wire rack and let cool slightly.

Prepare the filling:

In a medium saucepan, combine the butter and chocolate and heat over medium heat, stirring, until the chocolate is melted and the mixture is smooth, about 2 minutes. Remove from heat and stir in the brown sugar and granulated sugar until fully incorporated. Stir in the eggs, almond extract, and salt. Stir in the almond flour until fully incorporated.
Spread the filling on the crust. Loosely wrap a strip of foil around the edges of the crust to prevent burning. Bake on a baking sheet until a toothpick inserted into the center comes out mostly clean, about 30 minutes (the filling will crack slightly on the surface). Transfer to a wire rack and let cool completely.
Prepare the topping:

In a medium bowl, beat the heavy cream with the powdered sugar until soft peaks form. Spread the topping on the pie just before serving.