Coconut Macaroon Pie


1/2 teaspoon salt
1/2 cup butter flavored shortening
3 tablespoons ice cold water
1/2 cup water
1 1/2 cups sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup butter, melted and cooled
1 teaspoon vanilla
3 ounces ( 1 ) baking chocolate, melted


Preheat oven to 350 F.
Prepare dough for crust. In a medium bowl, combine flour and salt.
Cut in shortening using a pastry blender or a fork, until flour is blended to form pea-size chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with a fork or with fingertips until dough forms a ball. DON'T over work dough. For a double crust divide in half.
Roll dough out on a lightly floured surface, in a circle 3 inches larger than the pie plate you plan on using. Fold dough into quarters. Unfold and press into pie plate.
For a single pie crust, trim 1/2 inch beyond edge of pie plate. Fold edge under and flute edge.
For filling, in a medium bowl, beat eggs, water, sugar, flour and salt together 2 to 3 minutes, until very well blended. Stir in coconut, butter and vanilla.
Brush unbaked pie shell with unbeaten egg white. Pour filling into pie shell. Bake on the bottom oven rack about 45 minutes or until filling is set and very lightly browned. Cool on a wire rack and drizzle with melted chocolate before serving.




Note: Butter-flavored shortening can be substituted for butter and add 1/4 teaspoon more vanilla.
Due to the filling being moist I brush the unbeaten egg white to prevent the filling from soaking into the crust and help keep it crisp.
Because this pie is baked in a slow oven, to brown the bottom crust you must place the pie on the bottom rack where the temperature is higher.


1 ( 9-inch ) pie, 8 servings.


Thursday, December 10, 2009 - 4:02pm

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