Rick Bayless's Yucatecan-Style Fresh Coconut Pie
Emeril presents Rick Bayless's stunning Yucatecan coconut pie — fresh coconut in a toasted almond-bread crust with a cream and egg yolk filling, garnished with toasted coconut.
Ingredients
- 1 cup slivered almonds
- 3 tbsp sugar (for crust)
- 4 oz firm white bread (about 5 slices), torn into pieces
- 3 0.5 tbsp unsalted butter, melted
- 1 whole medium fresh coconut with liquid inside
- 1 cup heavy cream
- 0.7 cup sugar (for filling)
- 3 whole large egg yolks
- 1 tsp vanilla extract
- 0.5 cup sour cream (for serving)
Instructions
- 1
Preheat oven to 325°F. Toast almonds on a baking sheet until golden, 7–10 minutes. Cool; set 1/2 cup aside for garnish.
- 2
In a food processor, pulverize remaining almonds with sugar. Add bread; pulse to fine crumbs. Drizzle in melted butter; pulse. Press firmly over the bottom and sides of a 9-inch tart pan with removable bottom. Refrigerate.
- 3
Prepare fresh coconut: drain liquid, bake coconut at 325°F for 15 minutes to loosen flesh. Crack with hammer, pry out flesh, peel dark skin. Grate to medium-fine shreds; measure 2.5 cups for pie.
- 4
Raise oven to 350°F. In a small saucepan, combine coconut water, cream, and sugar. Simmer over medium heat until reduced to 1 cup. Pour into a bowl and stir in the 2.5 cups grated coconut, reserved almonds, egg yolks, and vanilla.
- 5
Scoop filling into the prepared crust. Bake until set and lightly browned, 30–35 minutes.
- 6
Toast remaining coconut in oven until nicely browned. Cool pie completely, then garnish with toasted coconut. Serve with sour cream.