Title: Macaroon Brownie Pie
Categories: Choco5
Yield: 6 servings

1 1/4 c All-purpose flour
1 tb Sugar
1/8 ts Salt
6 tb Butter
1 Egg; beaten
1/2 c Light colored corn syrup
1/2 c Sugar
4 oz Semisweet chocolate; chopped
1/4 c Butter
3 Eggs; beaten
3/4 c Coconut
1 tb Maraschino cherry juice
1/4 ts Almond extract
Grated chocolate; optional
Sweetened whipped cream;
-optional

Preheat oven to 350ø. In a medium bowl stir together flour, the 1 tbsp
sugar, and salt. Cut in the 6 tbsp butter until pieces are pea-size.
Gradually stir the 1 beaten egg into flour mixture until most of dough is
moistened. Gently knead until a ball forms. If necessary, cover dough with
plastic wrap and refrigerate for 30-60 minutes or until dough is easy to
handle. On a lightly floured surface slightly flatten dough; roll into a
12-inch circle. Transfer pastry to a 9-inch pie plate. Trim pastry to 1/2
inch beyond edge of pie plate. Fold under. Crimp edges as desired. Do not
prick pastry. Set aside.

For filling, in a medium saucepan combine corn syrup and the 1/2 cup sugar.
Cook and stir over medium heat until mixture begins to boil. Remove from
heat. Stir in chocolate, the 1/4 cup butter, the 3 beaten eggs, coconut,
cherry juice, and almond extract. Pour filing into prepared pastry shell.
Bake 35-45 minutes or until filling sets (filling puffs up during baking
and falls when cool). Cool on wire rack. Chill 3-24 hours. Let stand at
room temperature 30 minutes before serving. If desired, sprinkle grated
chocolate on each plate and serve with whipped cream.

Recipe by: Amanda Denton

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.