Toasted Coconut Macaroon Pie

Coconut macaroons are great as cookies, but it turns out they're even more delicious as pie filling.  When I think of summertime in the tropics, my mind conjures streets lined with palm trees, the soft pelting of warm rains, and intoxication of humid nights.  What could better top off this feeling than a coconut pie?

This pie is made with a vanilla wafer cookie crust (with the crunch of some macadamia nuts) and is filled with coconut, cream, and buttery white chocolate.  And one of the beauties of this pie?  It's delicious warm, chilled, at room temperature, with a dollop of freshly made whipped cream, eaten on the run . . . .

With its variety of texture and sweetness, this pie (more than most other pies) really leaves me saying ooh la la.  Here are the Raincoats, quite possibly my favorite all-girl band, singing "Ooh ooh la la la."

Crust:

--1 c. crumbled Nilla wafers

--1/2 c. chopped macadamia nuts

--3 tbsp. unsalted butter, chilled and chopped

--1/4 c. light brown sugar

Preheat oven to 375 degrees F.

Pulse all ingredients in a food processor until the "dough" begins to pull up around the edges.  Scoop into a 9" pie pan and press up onto sides.  Bake for approx. 15 minutes, or until golden colored.  Remove from oven and allow to cool.

Filling:

--14 ounces sweetened shredded coconut
--14 ounces sweetened condensed milk
--1/2 c. white chocolate pieces
--3 extra-large egg whites, at room temperature
--pinch of salt
 

 Turn the oven down to 325 degrees F.

Combine the coconut, condensed milk, and white chocolate pieces in a large bowl.  Beat the egg whites and salt on high speed until they form stuff peaks. Slowly  fold the egg whites into the coconut mixture.

Pour into the pre-baked macadamia nut pie crust and return to oven.  Bake for approx. 45 minutes, or until the coconut on top is toasted and the center is set.  

The filling is delicious.