If you like almonds and coconut – this almond pie will definitely steal your heart! It’s a golden, buttery and super crunchy pie filled with almond, coconut and honey filling, and is so easy to make.
Photo: Natalie Levin
Coconut Almond Pie with Honey
For the dough:
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 100 grams (1/2 cup) cold butter cut into cubes
- 30 grams (3 tbsp.) icing sugar
- 1/4 tsp. fine salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water (optional, only if necessary)
Almond, coconut and honey filling:
- 180 grams (1/2 cup) honey
- 1 tbsp. dark brown sugar
- 75 grams (1/3 cup) melted coconut oil
- 1 large egg
- pinch of salt
- 1/2 tsp. vanilla extract
- 50 grams (1/2 cup) grated coconut
- 200 grams sliced blanched almonds
- Icing sugar for decoration
- Make the pie crust: in a food processor with a steel blade put flour, butter, icing sugar, salt and vanilla and process until mixture is crumbly.
- Add egg yolk and continue to process until large chunks of dough form. If the dough is not forming – add a little water gradually.
- Transfer the dough chunks on a lightly floured work surface, and create a disc shape.. Wrap in plastic wrap and refrigerate for about an hour.
- On well-floured surface, roll out the dough to about 3-4 mm thick and line the pan. It is important to keep a right angle between the sides and the base of the pie crust, in order for the edges to remain high during baking.
- Using a fork create small holes in the crust.
- Cool the crust in the freezer for about 1/2 hour.
- Preheat oven to 170c degrees.
- Blind baking: place a sheet of plastic wrap (heat resistant) or parchment paper on top of the frozen crust and fill with dry beans or special baking weights.
- Bake for about 12-14 minutes.
- Remove the plastic and beans and bake for another 4-6 minutes until lightly golden brown.
- Cool slightly at room temperature.
- Almond, coconut and honey filling: in a medium bowl put honey, sugar, coconut oil, egg, salt and vanilla and beat into a smooth mixture.
- Add coconut and almonds and mix until smooth.
- Pour the mixture onto half-baked crust and bake an additional 10-15 minutes or until the filling is golden and set on the edges, but still slightly soft in the center.
- Cool completely at room temperature before serving.
- Sprinkle some powdered sugar and serve.
- Keep the pie in a closed container in the refrigerator for up to 4-5 days.
- Serve the pie at room temperature.
- Instead of almonds you can use any other nut you like.
- You can use maple or date syrup instead of honey.
Photo: Natalie Levin