A little bit of everything makes this pie a memorable one!
- heavy cream
- cream cheese
- corn starch
- powdered sugar
- marachino cherry juice
- fresh black cherries
- 1 egg white
Cook up about 1 1/2 cups of black cherries in some water and sugar (more sugar than water). Cook until cherries are slightly softened and the waterhas become somewhat syrupy.
Put some heavy cream, powdered sugar, and a few tablespoons of corn starch in a pot. Warm these ingredients up. Then add about 6 ounces of unsweetened chocolate to the mix. Keep stirring up this yummy concoction until the chocolate melts. Put flame to low and add cream cheese. Stir until the lumps are gone. Add a pinch of salt. Throw the black cherries in...
For the topping: add one egg white to about 1 1/2 cups of coconut. Mix should be sticky but not to soggy (if soggy add more coconut). Sprinkle in some chocolate chips. Mix together. To bake the macaroon topping, use a small pie pan or cake pan (9 inches at most). Spray pan or line with foil, assemble macaroon topping into the shape of a flat circle (about the size of the top of the pie). Bake for about 20 minutes or until macaroon is golden.
The pie crust: about 1 1/2 cups flour, 6 tbsp melted butter, 3-4 tbsp shortening, a few tbsps cold water (about 2). Bake for about 15 minutes at 350 or until pie is slightly golden but not brown.
Pour chocolate cherry mixture into pie crust, when pie crust is cool. Top with cooled macaroon crust. Refrigerate until chocolate is slightly firm and cool, then serve.