Disclaimer: I made this pie about a month ago before an absolutely bananas travel schedule prevented me from being able to do anything but be on an airplane, go to meetings or sleep.
This summer has been a summer of re-connecting with people I haven’t seen in years. In June I went to my high school reunion (it was fun to see you guys, but I think I’ll probably take a pass on the next one… Facebook has kind of ruined the surprise…). A few weeks ago I had the chance to catch up with another friend, Alison, from high school — she missed the reunion — who I haven’t seen since we graduated.
I adore this girl and seeing her made me sad we fell out of touch after school ended. She pretty much saved me my junior and senior year when I lost — or felt like I lost — a majority of my other friends. We had a lot of fun just doing weird high school girl things like planning road trips we never went on, writing a burn book about the other people at the restaurant we hostessed at and hanging out for hours in the bottom of her empty pool.
She works for Kelapo Coconut Oil and after hearing her talk about it, I recently decided to make pie-crust using the coconut oil as the fat (it takes a solid form if you refrigerate it) instead of shortening or butter. To keep with the coconut theme, I decided the pie should feature coconuts heavily too. I hate cream pie, so this one is kind of a cakey-almondy-coconuty thing inside a pie crust. Yum.
That little jar made a pretty good pie:
- 1/2 cup of cold coconut oil
- 1.5 cups of all purpose flour
- 1/4 cup cold water
As always, mix the fat and the flour together with your hands until it looks like tiny peas. Mix in the water and toss well until it sticks together. Roll into a ball, flaten into a disk, wrap in wax paper and refrigerate for an hour. After an hour, roll it out. Something about the coconut oil, opposed to butter, bakes it roll out thinner than usual so you’ll probably wind up with some extra dough. It’s also a little tricker to transfer to the pan because it’s so thin.
This crust turned out really, really flaky and fantastic. I’m definitely a coconut oil convert, though I’m not sure the flavor would work well with everything.
- 2 cups of diced almonds
- 1/4 cup of coconut
- 2/3 cups of flour
- 1.5 teaspoons of baking powder
- 1/2 cup of soft butter
- 2 eggs
- 1/2 cup of heavy whipping cream
- 1/2 teaspoon of vanilla extract
My cookbook says to make this in a food processor, but we don’t have one, so I did it by hand and it was fine. Anyway, combine the almonds, sugar, flour, coconut, baking powder and salt and mix until it’s well mixed. Add the butter, mashing it up with your hands (or food processor), then add the eggs, cream and vanilla. This part is gross to do by hand, FYI.
After it’s all well blended, scrape it into the pie shell.
Bake for 15 minutes at 400 degrees, then reduce to 350 degrees for 30 minutes.It will puff up and turn kind of cake like. It’s really good with ice cream.