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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fored raja
[email protected]I can't wait to try this recipe! It looks so good.
Bilal Chouimet
[email protected]This pie is so delicious and easy to make. I highly recommend it!
Mohammad Sorif
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
Tahir Tahirnawaz
[email protected]I followed the recipe exactly, but my pie didn't turn out well. I'm not sure what went wrong.
Mama Beauty
[email protected]This pie was a disappointment. The filling was too runny and the crust was too tough.
Simra Saleem
[email protected]I've never been a big fan of coconut pie, but this one changed my mind! It was so creamy and delicious.
KABUUBI DENIS
[email protected]This pie was so easy to make, and it turned out so well! I'm definitely going to be making it again.
Santosh Thami
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone loved the tropical flavor and the creamy texture.
Tun Hla
[email protected]This pie was delicious! I loved the texture of the crust and the creamy filling. It was the perfect dessert for a special occasion.
Rylic Heihei
[email protected]The filling was a little runny, but the flavor was great. I think I'll try baking it for a few minutes longer next time.
Jaevion Hilliard
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I'll try reducing the amount of sugar next time.
mahiya's gaming
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can use fresh coconut, which gives it such a delicious flavor.
liva
[email protected]I've made this pie several times now, and it always turns out perfect. It's my go-to recipe for coconut pie.
Danuwar Gunda
[email protected]This pie was a huge hit at my party! Everyone raved about the creamy filling and the perfectly golden crust. I'll definitely be making this again.
thenjiwe maduma
[email protected]This coconut pie was a delightful treat! The combination of the creamy coconut filling and the flaky crust was perfect. I especially loved the addition of rum extract, which gave the pie a subtle tropical flavor.