All the flavor and texture of a macaroon in an almond crust pie.
Coconut Almond Macaroon Pie
Tarts, Pastries And Puddings
1 cup Mandelin Natural Whole 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 Mandelin Natural Sliced Almonds
1 cup fresh red raspberries
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon almond extract
For Almond Chocolate Sauce:
Preheat oven to 350˚.
Roughly chop whole 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.
To make the 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.
Almond Board of California