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Name: Rick Baylesss Yucatecanstyle Fresh Coconut Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Slivered almonds; 1 ts Vanilla; 1 md Size coconut with lots of; 3 1/2 tb Unsalted butter; melted; 2/3 c Sugar; 3 lg Egg yolks; 3 tb Sugar; 1/2 c Sour cream; 4 oz (about 5 slices) firm white; 1 c Heavy cream

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INGREDIENTS

1 c Slivered almonds
1 ts Vanilla
1 md Size coconut with lots of
3 1/2 tb Unsalted butter; melted
2/3 c Sugar
3 lg Egg yolks
3 tb Sugar
1/2 c Sour cream
4 oz (about 5 slices) firm white
1 c Heavy cream

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA29 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 coconuts "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 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 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. 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 Baylesss Mexican Kitchen; Published by Scribner, 1996 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to recipelu-digest by molony on Feb 18, 1998

NOTES

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Rick Baylesss Yucatecanstyle Fresh Coconut Pie

1 c Slivered almonds
1 ts Vanilla
1 md Size coconut with lots of
3 1/2 tb Unsalted butter; melted
2/3 c Sugar
3 lg Egg yolks
3 tb Sugar
1/2 c Sour cream
4 oz (about 5 slices) firm white
1 c Heavy cream

EMERIL LIVE SHOW #EMIA29    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 coconuts  "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 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 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. 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 Baylesss Mexican Kitchen; Published by Scribner, 1996    Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998

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Nutrition

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Serving Size: 1 Serving (1353g)
Recipe Makes: 1 Servings

Calories: 4495
Calories from Fat: 2004 (45%)

Amt Per Serving		% DV

	Total Fat 222.7g	297 %
	Saturated Fat 80.3g	402 %
	Monounsaturated Fat 98.3g
	Polyunsanturated Fat 32.5g
Cholesterol 5242.6mg		1613 %
Sodium 311.5mg		11 %
Potassium 1433.5mg		38 %
Total Carbohydrate 558.8g		164 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 545.6g
Protein 91.9g		131 %
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Calories per serving: 4495

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