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Ingredients
- 1 c. Slivered almonds
- 3 Tbsp. Sugar
- 4 ounce (about 5 slices) hard white bread, torn into pcs
- 3Â 1/2 Tbsp. Unsalted butter, melted
- 1 med Size coconut with lots of liquid inside
- 1 c. Heavy cream
- 2/3 c. Sugar
- 3 lrg Egg yolks
- 1 tsp Vanilla
- 1/2 c. Lowfat sour cream
Directions
- Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, till golden brown, 7 to 10 min. Cold; set 1/2 c. of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add in the bread and pulse the machine till reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly.
- Proportionately pat the mix over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Chill several min to set. Twist a corkscrew (or possibly dive an ice pick or possibly screwdriver) into 2 of the coconut's
- "eyes" (the dark indentations on one end), then drain the trapped liquid into a c. (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 min to help loosen the flesh from the shell. With a hammer crack the coconut into several pcs, then use a small knife or possibly screwdriver to pry the flesh from the shell. Use a paring knife or possibly a vegetable peeler to peel away the dark brown skin. In a food processor (or possibly, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 c. s 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 qt) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, till reduced to 1 c., 10 to 15 min. Pour into a large bowl, then stir in the 2 1/2 c. of coconut, the reserved 1/2 c. 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 till set and lightly browned on top, 30 to 35 min. Cold on a wire rack. While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, till nicely browned, 7 to 10 min.
- Cold the pie completely and slice. Place the pie back in the oven and heat for 10 min. Serve with lowfat sour cream and coconut.
- Yield: 8 servings
- Pay de Cocoa, Estilo Yucateco
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