Food Network Magazine - (11)November 2020

PECAN-COCONUT PIE

ACTIVE: 1 hr l TOTAL: 3 hr (plus cooling) l SERVES: 8

FOR THE CRUST

1¼ cups all-purpose flour,

plus more for dusting

1 tablespoon sugar

½ teaspoon salt

2 tablespoons vegetable shortening

6 tablespoons cold unsalted butter, cut

into small pieces

1 large egg yolk

2 to 4 tablespoons ice water

FOR THE FILLING

1½ cups chopped pecans

6 tablespoons unsalted butter

1¼ cups sweetened cream of coconut

(from a 15- to 16-ounce can)

¼ cup packed dark brown sugar

1 tablespoon all-purpose flour

1 teaspoon fresh lemon juice

½ teaspoon salt

3 large eggs, lightly beaten

½ teaspoon coconut extract

½ cup sweetened shredded coconut

1. Make the crust: Pulse the flour, sugar and
   salt in a food processor until combined. Add
   the shortening and pulse until the mixture
   looks like coarse meal. Add the butter and
   pulse a few times until it is in pea-size
   bits. Add the egg yolk and 2 tablespoons
   ice water, then pulse a few times. Pinch the
   mixture with your fingers; if it doesn’t hold
   together, add more water, 1 tablespoon at a
   time. Turn out onto a sheet of plastic wrap,
   gather into a disk and wrap. Refrigerate until
   firm, at least 1 hour or overnight.


2. Roll out the dough into a 12-inch round on a
   lightly floured surface and ease into a 9-inch
   pie plate. Trim the edges, leaving a 1-inch
   overhang. Tuck the overhanging dough under
   itself and crimp the edges with your fingers.
   Freeze until firm, about 30 minutes.


3. Meanwhile, position racks in the middle
   and bottom of the oven; preheat to 350 ̊.
   Spread 1 cup pecans on a baking sheet and
   toast on the middle rack until darkened,
   8 to 10 minutes; let cool.


4. Line the pie crust with parchment or foil
   and fill with pie weights or dried beans. Bake
   on the bottom oven rack until the edges of the
   crust are lightly browned, 20 to 25 minutes.

Remove the parchment and weights and

continue to bake until the bottom of the crust

is golden, 10 to 15 more minutes.

5. Meanwhile, make the filling: Melt the
   butter in a medium saucepan over medium
   heat and cook, swirling the pan occasionally,
   until brown flecks appear, about 8 minutes.
   Remove from the heat and whisk in the
   cream of coconut, brown sugar, flour,
   lemon juice and salt. Let cool to lukewarm,
   5 to 10 minutes, then whisk in the eggs and
   coconut extract until combined.


6. If the crust has cooled, return it to the
   oven for a few minutes to warm through.
   Scatter the toasted pecans in the crust. Pour
   in the filling. Top with the shredded coconut
   and remaining ½ cup untoasted pecans.
   Bake on the middle oven rack until the filling
   is just set, 35 to 40 minutes (cover loosely
   with foil if the crust is getting too dark).
   Transfer to a rack to cool completely.

When you want an anytime snack, go with a bunch of healthy. Go with,gra~s from California.

,Q\GOWITH

~GRAPES.-

Available at A NA11JRAL SOURCI! OF

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