Fresh Coconut Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325 degrees F.
  • Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes.
  • Cool; set 1/2 cup of the almonds aside.
  • In a food processor; pulverize the remaining almonds with the sugar.
  • Add the bread and pulse the machine until reduced to fine crumbs.
  • Drizzle in the melted butter and pulse to mix thoroughly.
  • Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom.
  • Refrigerate several minutes to set.
  • 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).
  • Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell.
  • With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell.
  • Use a paring knife or a vegetable peeler to peel away the dark brown skin.
  • In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds.
  • Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish.
  • Raise the oven temperature to 350 degrees F.
  • In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar.
  • Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes.
  • 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.
  • 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.
  • 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.
  • Cool the pie completely and slice.
  • Place the pie back in the oven and heat for 10 minutes.
  • Serve with sour cream and coconut.
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