Pie at last

Back at Thanksgiving, I promised to post the recipe for the zapote pie I made if the pie turned out well. Although my lack of posting might suggest the pie was a kitchen disaster, it actually turned out quite well -- nice smooth texture, a beautiful pink-orange color, not overly sweet and a nice combination of textures. So while I did not actually write everything down as I was making it, I think I have fairly accurately recreated what I did that day. Zapotes might be tricky to find north of the Rio Grande, but you never know just what you might find in your neighborhood bodega...

Zapote Pie with Coconut Macadamia Crust

Ingredients
Crust:
1.5 C. flour
1/2 C. salted macadamia nuts, lightlt toasted and finely chopped
1/2 cup unsweetened shredded coconut, lightly toasted
1 stick butter
1/3 C. sugar
2 egg yolks

Filling:
2/3 C sugar
1/2 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs
1 12 oz can coconut milk (unsweetened)
2 C. zapote, mashed

Directions for preparing crust:
Combine the flour, nuts, sugar in a large bowl. Cut in the butter and mix until the dough resembles coarse meal. Stir in the egg yolks. Press dough into a 9-inch pie pan and refrigerate until firm.

Directions for preparing filling:
Combine the sugar, salt, ginger and nutmeg in a small bowl. In a large bowl, lightly beat the eggs. Add the zapote and the sugar mixture to the eggs and stir to combine. Add the coconut milk and stir until just blended.

Baking:
Pre-heat the oven to 350. Remove the crust from the refrigerator. Cover the crust with parchment paper and fill with pie weights or dry beans. Bake for 10 minutes or until just starting to turn golden. Remove the crust from the oven, remove the parchment paper and pie weights and let cool. Turn the oven temperature up to 375. Pour the filling into the pie shell and bake for 50 min. - 1hr or until a tester inserted near the center of the pie comes out clean.

¡Buen Provecho!