Rick Bayless's Yucatecan-style Fresh Coconut Pie

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 cup slivered almonds
• 3 tablespoons sugar
• 4 ounces firm bread, torn into pieces (abt 5 -slices)
• 3 1/2 tablespoons unsalted butter, melted
• 1 medium coconut, with lots of liquid inside
• 1 cup heavy cream
• 2/3 cup sugar
• 3 large egg yolks
• 1 teaspoon vanilla
• 1/2 cup sour cream

Recipe

• 1 preheat the oven to 325 degrees.
• 2 toast the almonds on a baking sheet in the oven stirring occasionally,until golden, 7 to 10 minutes.
• 3 cool; set 1/2 cup of the almonds aside.
• 4 ina food processor; pulverize the remaining almonds with the sugar.
• 5 add thebread and pulse the machine until reduced to fine crumbs.
• 6 drizzle in themelted butter and pulse to mix thoroughly.
• 7 evenly pat the mixture over thebottom and sides of a 3/4-inch deep, 9-inch tart pan with a removablebottom.
• 8 refrigerate several minutes to set.
• 9 twist a corkscrew (or dive an ice pick or screwdriver) into 2 ofthe coconut's"eyes" (the dark indentations on one end), then drain thetrapped liquid into a cup (strain if it contains any bits of coconutshell).
• 10 place the coconut on a baking sheet and put into the oven forabout 15 minutes to help loosen the flesh from the shell.
• 11 with a hammercrack the coconut into several pieces, then use a small knife orscrewdriver to pry the flesh from the shell.
• 12 use a paring knife or avegetable peeler to peel away the dark brown skin.
• 13 in a food processor (or, with determination and stamina, using a four-sided grater) grate thecoconut into medium-fine shreds.
• 14 measure out 2 1/2 cups for the pie;reserve the remainder for the garnish.
• 15 raise the oven temperatureto 350 degrees.
• 16 in a small (1- to 11/2-quart) saucepan, combine the coconut water, cream and sugar.
• 17 simmer over medium heat, stirring frequently, until reduced to 1cup, 10 to 15 minutes.
• 18 pour into a large bowl, then stir in the 2 1/2 cupsof coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
• 19 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.
• 20 cool on a wire rack.
• 21 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.
• 22 coolthe pie completely and slice.
• 23 place the pie back in the oven and heat for 10 minutes.
• 24 serve with sour cream and coconut.