Splenda works great in this recipe.
* Exported from MasterCook *
Coconut Pie Crust
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/4 cup shredded coconut meat -- finely grated
3/4 teaspoon salt
2 tablespoons sugar
3 tablespoons cold unsalted butter -- cut into 1/2-inch pieces
2 egg yolks
5 tablespoons canned coconut cream -- such as Coco Lopez
Place the flour, shredded coconut, salt, sugar, and butter in a food
processor. Run the machine until the butter is completely cut in; the
mixture should feel sandy, like cornmeal.
Add the egg yolks and coconut cream, and pulse until the dough comes
together into a smooth ball, 1 to 2 minutes. If the dough seems too dry
(it should be soft and pliable), add a little more coconut cream.
Gather the dough into a ball and wrap in plastic. Refrigerate for 1 hour,
or freeze for 15 minutes.
Preheat the oven to 400F.
Roll out the dough on a lightly floured work surface to 11 inches in
diameter. Use it to line a 9-inch pie pan. Prick the bottom of the crust
with a fork and decoratively crimp and trim the edges. Line the crust with
aluminum foil and fill with baking weights, beans or rice.
Blind-bake the crust for 12 to 15 minutes. Remove the weights and foil.
Continue baking until nicely browned, about 5 minutes. Transfer the pie
shell to a wire rack to let cool.
Makes one 9-inch pie crust (serves 6 - 8)
AuthorNote: This crust is a tropical version of a classic pate brisee. It
not only works well for coconut cream pie, but for all sorts of fruit and
dessert pies. Store-bought sweetened, shredded coconut can be substituted
for fresh in this recipe.
Blind-baking refers to cooking a pie crust without the filling. The
uncooked crust is first lined with foil or parchment paper and baking
weights, beans, or rice, which are added to weigh down the dough as it
bakes and prevent bubbling. The foil and weights are removed for the last
5 minutes of baking to allow the crust to dry out.
Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 9-inch crust"
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Per Serving (excluding unknown items): 207 Calories; 10g Fat (43.0%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 74mg
Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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