Dessert: Coconut Cream Pie with Macaroon Press-In Crust

Ingredients

Nonstick vegetable oil spray
1 large egg white
1 3/4 cups unsweetened shredded coconut
1/4 cup sugar
2 tablespoons unsalted butter, room temperature
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, melted, slightly cooled

Instructions

Preheat oven to 325 °F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15 –20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.

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