CHOCOLATE MACAROON PIE RECIPES

Steps:

• Preheat oven to 325 degrees F. Coat a 9-inch pie plate with cooking spray.
• In a medium bowl, combine crust ingredients using your hands. Press down into pie plate and up sides, creating a thick crust.
• Bake 10 to 15 minutes, or until crust begins to brown. Let cool completely.
• Meanwhile, in a medium saucepan over medium-low heat, combine chocolate chips, coconut milk, and sugar, and stir until chocolate is melted. Remove from heat and whisk in butter.
• Pour chocolate filling into pie crust. Refrigerate for 2 hours or until chocolate is set. Bring to room temperature at least 10 minutes before serving.

Steps:

• 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.