Rick Bayless's Yucatecanstyle Fresh Coconut Pie
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
63
Spice
43
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Slivered Almonds2 cup
Sugar3.5 tbsps
Unsalted Butter (melted)1 cup
Heavy Cream3 large
Egg Yolk1 tsp
Vanilla1 cup
Sour CreamDirections:
1
Preheat the oven to 325 degrees F
2
Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes
3
Cool; set 1/2 cup of the almonds aside
4
In a food processor; pulverize the remaining almonds with the sugar
5
Add the bread and pulse the machine until reduced to fine crumbs
6
Drizzle in the melted butter and pulse to mix thoroughly
7
Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom
8
Refrigerate several minutes to set
9
Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell)
10
Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell
11
With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell
12
Use a paring knife or a vegetable peeler to peel away the dark brown skin
13
In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds
14
Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish
15
Raise the oven temperature to 350 degrees F
16
In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar
17
Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes
18
Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla
19
Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes
20
Cool on a wire rack
21
While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes
22
Cool the pie completely and slice
23
Place the pie back in the oven and heat for 10 minutes
24
Serve with sour cream and coconut