President Tyler's Pudding Pie

By ClaudiaJan

Ingredients

• 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

Details

Servings 1
Preparation time 25mins
Cooking time 125mins
Adapted from marthastewart.com

Preparation

Step 1

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.

Directions

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.

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.

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.

directions