created by: Almond Board of California
This version of a coconut macaroon in pie form has a buttery coconut center with crunchy almonds baked into a prepared pie shell and topped with fresh raspberries, a simple semi-sweet chocolate sauce and more toasted, chopped almonds. It’s colorful and festive for the holidays.
1 cup whole natural almonds
1 (9-inch) prepared deep dish pie crust, unthawed
5 tablespoons unsalted butter, melted
2 cups flaked sweetened coconut
1/4 teaspoon salt
2 tablespoons almond milk
1/4 cup all-purpose flour
1 cup sugar
1/2 teaspoon almond extract
2 eggs, slightly beaten
Almond Chocolate Sauce (recipe below)
1 cup fresh red raspberries
Almond Chocolate Sauce:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon almond extract
Coconut Almond Macaroon Pie: Preheat oven to 350˚F. Roughly chop almonds and place in bottom of pie shell. Combine melted butter, coconut, salt, almond milk, flour, sugar, almond extract and slightly beaten eggs in a medium-sized mixing bowl and stir. Pour coconut mixture into pie crust, covering almonds. Bake for 50 to 55 minutes, or until firm. Cool. Slice, plate and top with Almond Chocolate Sauce, slivered almonds and fresh raspberries.
Almond Chocolate Sauce: Place chocolate chips in a small mixing bowl. In a small saucepan bring the heavy cream just to a boil. Pour boiling hot cream mixture over chocolate chips and whisk until the sauce is smooth. Stir in almond extract and serve immediately or store in the refrigerator for up to 5 days. Reheat to serve.