Recipe - Rick Baylesss Yucatecanstyle Fresh Coconut Pie

1 cup Slivered almonds
3 tablespoon Sugar
4 ounce (about 5 slices) firm white
bread; torn into pieces
3 One half tablespoon Unsalted butter; melted
1 md Size coconut with lots of
liquid inside
1 cup Heavy cream
2/3 cup Sugar
3 lg Egg yolks
1 teaspoon Vanilla
One half cup Sour cream

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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
One half 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 3/4inch deep, 9inch
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 foursided grater) grate the coconut into medium fine shreds. Measure out
2 One half cup s for the pie; reserve the remainder for the garnish. Raise the
oven temperature to 350 degrees F. In a small (1 to 1 One half 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 One half cups of coconut, the reserved One half 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.
Cool the pie completely and slice. Place the pie back in the oven and heat
for 10 minutes. Serve with sour cream and coconut.

Yield: 8 servings

Pay de Cocoa, Estilo Yucateco

Recipe from Rick Bayless's Mexican Kitchen; Published by Scribner, 1996

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998