Coconut Macaroon Pie with Chocolate Ganache

Name: Coconut Macaroon Pie with Chocolate Ganache
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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 sweetened shredded coconut; GANACHE:; 8 ounces bittersweet chocolate, coarsely chopped; 1/3 cup heavy whipping cream; 2 tablespoons light corn syrup

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

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 sweetened shredded 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.
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 in 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.