Chocolate Macaroon Crust
Use this recipe to make our Coconut Cream Pie.
- Yield: Makes one 9-inch crust
Source: Martha Stewart Living, February 2003
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, room temperature
- 6 tablespoons sugar
- 1 1/2 cups shredded unsweetened coconut
- Pinch of coarse salt
- Nonstick cooking spray
Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.