Ingredients: |
Ingredients: 1-1/4 c. flour
1 T. sugar
1/8 tsp. salt
6 T. butter
1 beaten egg
½ c. light corn syrup
½ c. sugar
4 oz. semisweet chocolate, chopped
¼ c. butter
3 beaten eggs
¾ c. coconut
1 T. maraschino cherry juice
¼ tsp. almond extract
Grated chocolate, optional
Whole maraschino cherries, optional
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Directions: |
Directions:In a medium bowl stir together flour, the 1 T. sugar and salt. Cut in the 6 T. butter until pieces are pea-size. Gradually stir the 1 beaten egg into flour mixture until most of the 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” circle. Transfer pastry to a 9” pie plate. Trim pastry to ½” 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 ½ c. sugar. Cook and stir over medium heat until mixture begins to boil. Remove from heat. Stir in chocolate, the ¼ c. butter, the 3 beaten eggs, coconut, cherry juice, and almost extract. Pour filling into prepared pastry shell. Bake 35-45 minutes or until filling sets. (Filling puffs up during baking and falls when cool.) Cool. Chill 3 to 24 hours. Let stand at room temp 30 minutes before serving. If desired, sprinkle grated chocolate on each plate and serve with whipped cream garnished with whole cherries.
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This recipe for MACAROON BROWNIE PIE is from