FRESH COCONUT PIE
This pie is made from fresh coconuts. It takes a little longer this way, but you won't believe the results! Totaly Awesome!
Provided by Kaccy G.
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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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Muhammad Sikandar Wains
[email protected]This pie is easy to make and always a crowd-pleaser. The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
ashraful Kobir
[email protected]I love this pie! The filling is creamy and delicious, and the crust is perfectly flaky. I've made this pie several times now, and it's always a hit.
Adeel Ramzan
[email protected]This is a great recipe for a coconut pie. The filling is creamy and flavorful, and the crust is flaky and buttery. I would definitely make this again.
Chijioke Kindness
[email protected]This pie is a bit too sweet for my taste, but it was still good. The filling was creamy and flavorful, and the crust was flaky and buttery. I would make this again, but I would use less sugar in the filling.
zickey msoo
[email protected]I'm not a baker, but I was able to make this pie without any problems. The instructions were easy to follow, and the pie turned out great. I'll definitely be making this again.
Tanya Denby
[email protected]I made this pie for my husband's birthday, and he loved it! The filling was creamy and delicious, and the crust was perfectly flaky. I will definitely be making this again.
zulo Kamdem
[email protected]This pie was a bit more work than I expected, but it was worth it. The filling is rich and creamy, and the crust is flaky and buttery. I would definitely make this again for a special occasion.
Jill Ravusiro
[email protected]I'm not usually a fan of coconut pie, but this recipe changed my mind. The filling is light and fluffy, and the crust is perfectly flaky. I'll definitely be making this again.
Battery Low GamingNEPAL
[email protected]This is the best coconut pie I've ever had. The filling is so creamy and flavorful, and the crust is perfectly flaky. I will definitely be making this again and again.
Faizan Lodhi
[email protected]I made this pie for a friend's birthday party, and it was a huge success! Everyone loved it, and I got several requests for the recipe. Thanks for sharing!
Samuel Michael
[email protected]This pie is absolutely delicious! The coconut filling is rich and creamy, and the crust is flaky and buttery. I highly recommend this recipe.
Mohammed Rashel Arian
[email protected]I've made this pie several times now, and it's always a favorite. The filling is so creamy and flavorful, and the crust is always perfect. I love that it's not too sweet, so it's perfect for any occasion.
Tusabe Reagan
[email protected]This pie was a hit at my last potluck! The coconut filling was creamy and delicious, and the crust was perfectly flaky. I'll definitely be making this again.