Before we get into this I would like to say that “Yes, I am giving you two pie recipes in a row,” and “Yes, you are welcome.” The summer of 2014 has become the summer of pie. So with The Four & Twenty Blackbirds Pie Book and a heart-stopping amount of butter by my side, I am going to be sharing a lot of pies with you. I didn’t think you would mind...
I would like to preface this pie with a statement - “I do not like coconut cream pie.” Horrible, I know, but the texture of shredded coconut has always turned me off. But, when I came across this coconut pie recipe I knew I had to try it. No weird shredded coconut texture. Yay! I digress...
If you happen to be intolerant of gluten, this pie is for you - gluten free crust! If you love gluten, this pie is still for you.
When I decided to attempt this recipe my expectations were low. I thought it would be good, but I did not expect it to be hold-the-phone-best-coconut-cream-pie-on-earth good. But it was. (Do people still say, “Hold the phone”?)
Nut crusts are incredibly simple, so if you are not a fan of making homemade pie crusts, a nut crust is a good place to start.
This pie gets its nutty flavor from pistachios that have steeped in milk -- the milk which will then become our custard. It is flavor-packed.
Embrace the summer of pie. Happy weekending!
Pistachio Coconut Cream Pie
serves 8 / recipe adapted from The Four & Twenty Blackbirds Pie Book
for the crust
- 1/2 cup plus 1 tablespoon shelled raw pistachios, unsalted
- 1/2 cup plus 1 tablespoon shredded coconut
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
In a medium-sized skillet, toast pistachios over medium heat until they become fragrant (about 7-10 minutes). Shake the pan frequently to keep the nuts from burning. Allow the nuts to cool. Meanwhile, toast the shredded coconut in the same skillet, over medium heat for several minutes, until the coconut is slightly golden brown in color.
Once the pistachios and coconut are cool, transfer both to the work bowl of your food processor fitted with the blade attachment. Add sugar and salt. Process until the pistachios are finely chopped and the mixture begins to bind together.
Pour the crumbs into an non-greased, 9-inch metal pie pan. Spread the crumbs evenly over the bottom and use the bottom of a heavy glass to work the crust 1-inch up the sides of the pan - pressing the crumbs from the center of the pan out and up. Freeze until solid before filling (about 10 minutes).
filling and assembly
- 2/3 cup shelled raw pistachios, unsalted
- 2 1/2 cups whole milk
- 5 large egg yolks
- 6 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/4 cups coconut milk
- one 2-3 inch strip of lime zest
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon fresh lime juice
- 1 cup heavy cream
- 1 tablespoon confectioner’s sugar
Place the pistachios in the work bowl of your food processor and pulse several times to chop into medium to fine pieces. Add the chopped nuts to a medium saucepan along with the whole milk. Bring the milk to just a boil over medium-high heat. Remove from heat and cover; allow the nuts to steep in the milk for 15 to 20 minutes.
In a large bowl whisk egg yolks and set aside for later use.
In a large saucepan whisk to combine cornstarch, granulated sugar, and salt. Add coconut milk and lime zest.
Strain the pistachios from the milk and add milk to the coconut milk mixture. Place the large saucepan over medium-high heat, stirring constantly, until it begins to thicken, about 5 minutes. Once the mixture has reached a boil cook for an additional 2 minutes. Remove from heat.
Slowly stream 1/3 of the custard into the egg yolks, whisking constantly to temper the eggs. Add tempered eggs to the saucepan and return to heat. Cook, stirring constantly, until the mixture reaches a boil, 1-2 minutes. Remove from heat and strain the custard through a fine mesh sieve.
Allow to cool for several minutes before stirring in butter (one tablespoon at a time) and lime juice. Pour the custard into the prepared crust and cover the pie with plastic wrap; refrigerate for 4 hours, or until firm.
Using an electric mixer beat cream and confectioner’s sugar until it holds medium-stiff peaks. Spread the whipped cream over the surface of the chilled pie. Slice and enjoy!