Double coconut pie recipe
Taste of Mexico: Double Coconut Pie
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 
This is a luscious pie and a great combination of a coconut and almond crust with a creamy coconut filling. A double coconut treat. It is not too sweet and had wonderful coconut flavor. The original recipe is made with fresh coconut, but I adapted it to be easier to make. Feel free to make this with fresh coconut if you wish. Best served warm and with a dollop of creme fraiche or ever so slightly sweetened whipped cream. Also, delicious drizzled with melted dark chocolate. You will need a 9 inch / 23 cm tart pan with a removable bottom. The pie recipe is adapted from Rick Bayless's Mexican Kitchen by Rick Bayless. The pie crust recipe is adapted from Flavor Flours by Alice Medrich.
Servings: 8 servings
Author: Ginger
Ingredients
  • Pie Crust:
  • 1 cup / 122 g almond slivers
  • 1/2 cup / 112 g granulated sugar
  • 1/2 cup / 40 g coconut flour
  • 1/2 cup plus 1 Tb/ 50 g unsweetened dried shredded coconut
  • 1/4 tsp baking powder
  • 1/2 tsp Kosher salt
  • 6 Tbs / 85 g unsalted butter - very soft
  • 1 large egg white
Coconut Filling
  • 1/2 cup / 125 ml coconut water
  • 1 cup / 250 ml heavy cream
  • 2/3 cup / 147 g granulated sugar
  • 2 1/2 cup grated dried coconut - flaky coconut 1 1/4 cup / 94 g and shredded coconut 1 1/4 cup / 105 g - plus more flaky coconut for garnish
  • 3 large egg yolks
  • 1 tsp vanilla
Instructions
Pie Crust
  1. Preheat the oven for 325F / 160C / Gas Mark 3. Place the almonds on a sheet pan and toast in the oven until lightly golden, about 7-10 minutes. Halfway through the toasting, stir the almonds and turn the sheet pan from front to back.
  2. Once toasted, measure 1/2 cup / 61 grams of the almonds and set aside for the pie filling.
  3. Put the remaining almonds and the sugar in a food processor and pulse until the almonds have a fine texture.
  4. In a medium size bowl, mix the almond-sugar, coconut flour, shredded coconut, baking powder, salt, softened butter and egg white until well combined. Your clean hands will do the best job of getting everything all mixed through.
  5. Press the coconut / almond mixture evenly across the bottom and up the sides of a tart pan. The sides should be thicker than the bottom of the pan.
  6. Place the pan on a sheet pan and bake in the oven for 12 minutes, or just starting to turn golden at the edge. Remove the crust from the oven and set aside.
Pie Filling
  1. Raise the oven temperature to 350F / 175 C/ Gas Mark 4
  2. While the crust is baking, simmer the coconut water, heavy cream and granulated sugar in a saucepan over medium-high heat. Reduce the liquid to 1 cup / 250 ml. It could take from 15-20 minutes from the time the cream reaches a good simmer. The cream will become thicker and lightly golden. And bubbles will be larger and less foamy. I measure it in a heat proof liquid measure just to make sure.
  3. Add the reduced cream to a mixing bowl, then add the reserved slivered almonds, shredded and flaky coconut, egg yolks, and vanilla. Stir until well combined and spoon into the pie crust. Make sure the filling is up against the sides. Place the pie on a sheet pan then bake in the middle rack in the oven for 30 - 35 minutes until lightly golden. Check the pie half way through and make sure the crust is not browning too much. Cover the edge with foil if needed
    Double coconut pie recipe
  4. While the pie is baking, scatter a couple of handfuls of flaky coconut on a sheet pan and toast in the oven with the pie, until it is just beginning to brown in the oven. Watch the coconut carefully so it does not get too dark and burn. About 4-5 minutes. Slide the toasted coconut on a plate to cool. Set aside.
  5. Once finished, cool the pie on a wire rack for 10 minutes then slip off the rim of the tart pan by placing the tart on top of a secure glass, and easily slide the side rim down. This will help prevent the crust from sticking.
    Double coconut pie recipe
  6. The pie slices easier when it is cool or cold, but tastes best warm. If you wish, completely cool the pie or chill it, then slice the pie into serving pieces and warm in the oven.
  7. Garnish with toasted coconut flakes and creme fraiche.