Bruno Albouze Coconut Macaroon Pie
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Coconut Macaroon Pie

Yields8 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 minsRating

Ingredients

Coconut Custard
 100 g Unsweetened shredded coconut, toasted
 250 g Coconut milk
 5 g Vanila paste
 15 g Dark rum
 40 g Egg yolks (2)
 50 g Eggs (1)
 60 g Sugar
 20 g Corn starch
 1 g Salt
Coconut Crust
 150 g Unsweetened shredded coconut
 5 g Vanilla paste
 50 g Sugar
 10 g Corn starch
 20 g Corn syrup, or honey
 5 g Baking powder
 60 g Egg whites (2)

Directions

1

Makes one 9x1''/23x2.5cm tart pan with removable bottom.

Coconut Custard
2

Lightly toast the shredded coconut and save some for the topping. Warm up coconut milk (just warm) with vanilla, rum and mix in the toasted coconut. Set aside a couple of hours allowing the coconut to absorb the liquid, or refrigerate overnight. In a separate bowl, combine together the yolks, the egg, sugar, starch, and salt. Incorporate in the coconut-milk mixture.

Coconut Crust
3

Grease the tart pan with cooking spray or softened butter and flour. Mix all ingredients together. Using a spoon, spread the coconut mixture evenly into the bottom of the tart pan and all the way up to the sides. Fill with the coconut custard and bake.

Baking
4

Set the oven rack adjusted to the middle position with a baking sheet or a pizza stone; this will allow the pie to get a nice browned bottom. Bake in a preheated 350ºF/180ºC oven for about 30 minutes. Remove from the oven and let cool completely, and chill prior un-molding. Top pie with the saved toasted coconut. Enjoy!

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