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Coconut Macaroon Pie with Chocolate Ganache

Coconut pie lovers will be in heaven with this delectable pie covered with a rich and silky chocolate ganache. I reminiscent of good old-fashioned candy.—Gilda Lester, Millsboro, Delaware

8 ServingsPrep: 35 min. Bake: 40 min. + chilling

Ingredients

3 eggs, separated
Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/2 cup heavy whipping cream
2 tablespoons butter, melted
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon almond extract
1-1/2 cups flaked coconut
GANACHE:
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy whipping cream
2 tablespoons light corn syrup

Directions

Place egg whites in a small bowl; let stand at room temperature for
30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute
edges. Set aside.
In a large bowl, beat egg yolks until slightly thickened. Gradually
add sugar, beating on high speed until thick and lemon-colored.
Beat in the cream, butter, lemon juice, salt and extract. Fold in
coconut.

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Coconut Macaroon Pie with Chocolate Ganache (continued)

Directions (continued)

With clean beaters, beat egg whites on medium speed until soft peaks
form; beat on high until stiff peaks form. Gradually fold into
coconut mixture. Pour into pastry shell.
Bake at 375° for 40-50 minutes or until a knife inserted near the
center comes out clean (cover edges with foil during the last 15
minutes to prevent overbrowning if necessary). Cool completely on a
wire rack.
For ganache, place chocolate in a small bowl. In a small saucepan,
bring cream and corn syrup just to a boil. Pour over chocolate;
whisk until smooth. Drizzle over pie. Refrigerate until set. Yield:
8 servings.

Nutrition Facts: 1 piece equals 575 calories, 39 g fat (23 g saturated fat), 126 mg cholesterol, 278 mg sodium, 59 g carbohydrate, 3 g fiber, 6 g protein.