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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	cup	slivered	1927.12	0.0	0.0	218.0
sugar	3	tablespoons		537.32	134.3973	0.0	0.0
white bread	4	ounces	firm	175.7669	25.5599	12.3717	2.6875
butter	3 1/2	tablespoons	unsalted melted	299.25	13.7498	9.3502	25.2
coconut	1			1405.38	60.4631	13.2201	132.9553
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	2/3	cup		537.32	134.3973	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.