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President Tyler's Pudding Pie

This is peak season for coconuts, and the fresh, creamy meat is well worth the effort in this pie. To crack a coconut, pierce its eyes with a screwdriver and drain liquid. Preheat oven to 375 degrees, and bake coconut until it cracks, 15 to 30 minutes. Remove coconut, wrap in a dish towel, and tap with a hammer to separate the meat from the shell. Remove the skin with a vegetable peeler, and grate meat on a box grater.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch pie
President Tyler's Pudding Pie

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2012

Ingredients

  • 1 disk Test-Kitchen Piecrust
  • All-purpose flour, for surface
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup packed freshly grated coconut (from 1 fresh coconut), divided

Directions

  1. Roll out dough into a 12-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour.

  2. Preheat oven to 375 degrees. Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. Remove weights and parchment, and bake until crust is golden brown and baked throughout, 10 to 12 minutes. Let cool completely on a wire rack, about 1 hour.

  3. Preheat oven to 325 degrees. Whisk together eggs and sugar in a large bowl until pale yellow and well combined, 1 to 2 minutes. Whisk in cream, butter, vanilla, salt, and nutmeg to combine. Stir in 2/3 cup coconut.

  4. Pour filling into crust. Sprinkle remaining 1/3 cup coconut evenly over filling. Bake until top is golden brown and filling is just set, 35 to 40 minutes. Let cool completely on a wire rack, about 45 minutes.

Reviews (1)

  • mpcook 5 Nov, 2012

    We tried this last night--very good, and fun to work with fresh coconut, but I think there's a mistake in the ingredient list--it calls for the eggs to be divided, but separate uses aren't mentioned in the instructions. I used the whole eggs in the filling and that worked fine. Also, in my oven, it took closer to 50-55 minutes to bake, and the coconut on top still wasn't quite as toasty as I wanted. Still, though, a good pie--I'll make this one again.

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