Coconut brownie pie

Ingredients:

Macaroon mix crust

• 1 large egg white
• 1/4 cup granulated sugar
• 0.5 tsp almond extract
• A pinch of salt
• 1 packet (200 g) of sweet coconut flakes (about 2 cups)

Filling

• 4 tablespoons unsalted butter
• 90 g semi-sweet chocolate, finely chopped
• 0.5 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 0.5 tsp almond extract
• 1/4 teaspoon salt
• 3/4 cup almond flour

Topping

• 3/4 cup chilled heavy cream
• 3 tablespoons powdered sugar

Preparation:

1. Preheat oven to 350°F (160°C). Spray a 9-inch (22 cm) pie pan with cooking spray.
2. Cake:
   
   In a medium bowl, whisk the egg whites with the sugar, almond extract, and salt until foamy. Add the coconut and stir to distribute evenly. Pour the coconut mixture into the pan, pressing it into the bottom and up the sides, then place it on a baking sheet. Bake, rotating the pan occasionally, until the edges are golden brown, the center is dry, and the cake is lightly browned, 25-30 minutes. Transfer to a wire rack and let cool slightly.
3. Prepare the filling:
   
   In a medium saucepan, combine the butter and chocolate and heat over medium heat, stirring, until the chocolate is melted and the mixture is smooth, about 2 minutes. Remove from heat and stir in the brown sugar and granulated sugar until fully incorporated. Stir in the eggs, almond extract, and salt. Stir in the almond flour until fully incorporated.
4. Spread the filling on the crust. Loosely wrap a strip of foil around the edges of the crust to prevent burning. Bake on a baking sheet until a toothpick inserted into the center comes out mostly clean, about 30 minutes (the filling will crack slightly on the surface). Transfer to a wire rack and let cool completely.
5. Prepare the topping:
   
   In a medium bowl, beat the heavy cream with the powdered sugar until soft peaks form. Spread the topping on the pie just before serving.