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    You are in: Home / Recipes / Rick Bayless'S Yucatecan-Style Fresh Coconut Pie Recipe
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    Rick Bayless'S Yucatecan-Style Fresh Coconut Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    riffraff's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325 degrees.
    2. 2
      Toast the almonds on a baking sheet in the oven stirring occasionally,until golden, 7 to 10 minutes.
    3. 3
      Cool; set 1/2 cup of the almonds aside.
    4. 4
      Ina food processor; pulverize the remaining almonds with the sugar.
    5. 5
      Add thebread and pulse the machine until reduced to fine crumbs.
    6. 6
      Drizzle in themelted butter and pulse to mix thoroughly.
    7. 7
      Evenly pat the mixture over thebottom and sides of a 3/4-inch deep, 9-inch tart pan with a removablebottom.
    8. 8
      Refrigerate several minutes to set.
    9. 9
      Twist a corkscrew (or dive an ice pick or screwdriver) into 2 ofthe coconut's"eyes" (the dark indentations on one end), then drain thetrapped liquid into a cup (strain if it contains any bits of coconutshell).
    10. 10
      Place the coconut on a baking sheet and put into the oven forabout 15 minutes to help loosen the flesh from the shell.
    11. 11
      With a hammercrack the coconut into several pieces, then use a small knife orscrewdriver to pry the flesh from the shell.
    12. 12
      Use a paring knife or avegetable peeler to peel away the dark brown skin.
    13. 13
      In a food processor (or, with determination and stamina, using a four-sided grater) grate thecoconut into medium-fine shreds.
    14. 14
      Measure out 2 1/2 cups for the pie;reserve the remainder for the garnish.
    15. 15
      Raise the oven temperatureto 350 degrees.
    16. 16
      In a small (1- to 11/2-quart) saucepan, combine the coconut water, cream and sugar.
    17. 17
      Simmer over medium heat, stirring frequently, until reduced to 1cup, 10 to 15 minutes.
    18. 18
      Pour into a large bowl, then stir in the 2 1/2 cupsof coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
    19. 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. 20
      Cool on a wire rack.
    21. 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. 22
      Coolthe pie completely and slice.
    23. 23
      Place the pie back in the oven and heat for 10 minutes.
    24. 24
      Serve with sour cream and coconut.

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    Nutritional Facts for Rick Bayless'S Yucatecan-Style Fresh Coconut Pie

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 399.1
     
    Calories from Fat 252
    63%
    Total Fat 28.0 g
    43%
    Saturated Fat 13.1 g
    65%
    Cholesterol 139.1 mg
    46%
    Sodium 120.1 mg
    5%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.9 g
    7%
    Sugars 22.8 g
    91%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    coconut

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