Macaroon Brownie Cream Pie (TX) Recipe

Crust:
2 egg whites (reserve the yolks for the filling)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups flaked coconut

Brownie layer:
1/2 cup butter, melted
3/4 cup granulated sugar
2 eggs
1 teaspoon almond extract
3/4 cup all-purpose flour
3 tablespoons cocoa powder

Cream filling:
2/3 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
4 egg yolks (reserve 2 of the egg whites for the meringue and 2 for the crust)
1 1/2 tablespoons vanilla extract

Meringue:
2 egg whites
1/4 teaspoon vanilla
1/8 teaspoon cream of tartar
3 tablespoon confectioners’ sugar

Preheat the oven to 325 degrees. Generously grease a 10-inch square baking dish. To prepared the crust, beat the egg whites until stiff. Fold in the vanilla, salt, granulated sugar, and coconut. Spoon into the baking dish.
For the brownie layer, cream together the butter and granulated sugar. Add the eggs and almond extract. Stir in the flour and cocoa until smooth. Pour over the crust. Bake for 25 to 30 minutes, until set. Cool.
While the brownie layer is cooking and cooling, prepare the cream filling. Stir the sugar, flour, and salt together in a large microwave-safe bowl. Whisk in the milk until there are no lumps. Microwave on the high setting until the mixture just begins to thicken. (Check and stir.) Pour 1/2 cup of this hot liquid into the 4 egg yolks, whisking to prevent lumps. Pour the egg mixture back into the hot milk mixture. Whisk again. Microwave, stirring occasionally, until the eggs are cooked and the mixture is thick. Stir in the vanilla. Cool.
Preheat the oven to 350 degrees. To prepare the meringue, beat the two reserved egg whites, vanilla, and cream of tartar until peaks form. Whip in the confectioners’ sugar until stiff.
Assemble the pie by spooning the cream filling over the brownie layer and topping with the meringue. Bake until the meringue peaks turn golden. Chill before serving.