Rick Baylesss Yucatecanstyle Fresh Coconut Pie Recipes

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RICK BAYLESS'S YUCATECAN-STYLE FRESH COCONUT PIE

Make and share this Rick Bayless'S Yucatecan-Style Fresh Coconut Pie recipe from Food.com.

Provided by riffraff

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10



Rick Bayless'S Yucatecan-Style Fresh Coconut Pie image

Steps:

  • Preheat the oven to 325 degrees.
  • 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.
  • Ina food processor; pulverize the remaining almonds with the sugar.
  • Add thebread and pulse the machine until reduced to fine crumbs.
  • Drizzle in themelted butter and pulse to mix thoroughly.
  • Evenly pat the mixture over thebottom and sides of a 3/4-inch deep, 9-inch tart pan with a removablebottom.
  • Refrigerate several minutes to set.
  • 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).
  • Place the coconut on a baking sheet and put into the oven forabout 15 minutes to help loosen the flesh from the shell.
  • With a hammercrack the coconut into several pieces, then use a small knife orscrewdriver to pry the flesh from the shell.
  • Use a paring knife or avegetable peeler to peel away the dark brown skin.
  • In a food processor (or, with determination and stamina, using a four-sided grater) grate thecoconut into medium-fine shreds.
  • Measure out 2 1/2 cups for the pie;reserve the remainder for the garnish.
  • Raise the oven temperatureto 350 degrees.
  • In a small (1- to 11/2-quart) saucepan, combine the coconut water, cream and sugar.
  • Simmer over medium heat, stirring frequently, until reduced to 1cup, 10 to 15 minutes.
  • 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.
  • 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.
  • Cool on a wire rack.
  • 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.
  • Coolthe pie completely and slice.
  • Place the pie back in the oven and heat for 10 minutes.
  • Serve with sour cream and coconut.

Nutrition Facts : Calories 399.1, Fat 28.1, SaturatedFat 13.2, Cholesterol 139.1, Sodium 120.1, Carbohydrate 33.1, Fiber 1.9, Sugar 22.9, Protein 6.1

1 cup slivered almonds
3 tablespoons sugar
4 ounces firm white bread, torn into pieces (abt 5 -slices)
3 1/2 tablespoons unsalted butter, melted
1 medium coconut, with lots of liquid inside
1 cup heavy cream
2/3 cup sugar
3 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream

FRESH COCONUT PIE

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 8



Fresh Coconut Pie image

Steps:

  • Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving

1 cup sugar
1/2 stick melted butter
2 tablespoons flour
3 eggs, beaten
1 teaspoon vanilla
1 cup buttermilk
1 cup coconut, grated
1 9-inch pie crust, fluted and unbaked

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



Fresh Coconut Pie image

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.

1 cup slivered almonds
3 tablespoons sugar
4 ounces firm white bread, torn into pieces (about 5 slices)
3 1/2 tablespoons unsalted butter, melted
1 medium coconut, with lots of liquid inside
1 cup heavy cream
2/3 cup sugar
3 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream

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