The Mad Cake Batter

sweet treats and savory deets

Pistachio Coconut Cream Pie

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Happy Father’s Day to all the fathers and soon-to-be fathers out there! Though my father’s actual gift isn’t until next weekend (Yankee Tickets and dinner in Little Italy!!), I still had to make a little something to celebrate this day. My father happens to love both pistachios and coconut so I just had to make this pie from Blackbirds Four & Twenty Pie Book; it was just too good to pass up!

A few things to keep in mind: it was always a  good idea to read the recipe fully to know what you are up against (also to make sure that you have all the ingredients, that’s a given, or should be). With this recipe, you have minutes between one thing to the next. Make sure you are prepped and ready to go and have things close by to you. I read and reread multiple times while making this pie to make sure I absolutely knew what my next steps were. And, as always, have fun!

THE CRUST pcc3

  • 1/2 cup plus 1 TBS shelled pistachios, raw and unsalted
  • 1/2 cup plus 1 TBS unsweetened shredded coconut
  • 3 TBS granulated sugar
  • 1/4 tsp salt

In a dry medium-size skillet, toast the pistachios over medium heat until fragrant, 7-9 minutes; shake the pan or stir frequently to prevent burning. Pour into a shallow dish and allow to cool, about 10 minutes. Toast the coconut in the same skillet over medium-low heat, 2-3 minutes or until lightly golden. Add immediately to the pistachios.

Once cool, pour the toasted pistachios and coconut plus sugar and salt into a food processor. Process until finely chopped and the mixture looks homogenous. the crumbs will stick together slightly when ready.

Pour the crumbs into an ungreased, 9-inch pie plate. Spread evenly over the bottom. Create a circle about 1 inch in to separate the crumbs for the sides from the crumbs fort he bottom. Start pressing the outer ring of crumbs evenly up the sides and ingot he corner of the pan. Press the remaining crumbs evenly over the bottom to meet the sides. Freeze until solid.

** I found the crust to be a bit salty. Next time I will probably nix the salt and maybe make it less crumbly with some butter 🙂 My mom suggested crushed animal crackers, hmmm…

THE FILLING & TOPPINGpcc2

  • 2/3 cup shelled pistachios, raw and unsalted
  • 2 1/2 cup whole milk
  • 5 large egg yolks, whisked
  • 6 TBS cornstarch
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/4 cup coconut milk
  • 2 to 3 inch strip lime zest
  • 3 TBS unsalted butter, room temp
  • 1 tsp fresh lime juice
  • 1 cup heavy cream
  • 1 TBS confectionary sugar

Chop the pistachios in a food processor to medium to fine pieces. Add the chopped nuts to a heavy-bottomed saucepan along with the whole milk. Bring the milk just to a boil over medium heat, remove the pan front he heat and cover. Set aside to steep for 15-20 minutes.

Have the whisked egg yolks ready in a large bowl. In a large heavy saucepan, whisk together the cornstarch, granulated sugar, and salt. Whisk in the coconut milk and add the strip of lime zest. Strain the pistachios from the milk, then add the milk to the saucepan and whisk until combined. Cook over medium-high heat stirring constantly, until bubbling and thick, about 5 minutes. Once the mixture boils, cook for about 2 minutes longer. Remove from the heat. pcc

Slowly and carefully stream one-third of the hot milk mixture into the yolks, whisking constantly to prevent the yolks from cooking. Stream in the remaining hot milk, and then return the mixture to the saucepan. Have a large bowl set aside with a fine-mesh sieve to strain the mixture through. Cook over medium heat, stirring constantly, until the mixture comes to a boil, 1-2 minutes. Strain through the sieve, using a spatula to push it through. Allow to cool for 5 minutes, stirring occasionally to prevent a skin from forming.

Add the butter, 1 TBS at a time until mixed completely. Stir in lime juice. Pour into the prepared crust and refrigerate for at least 4 hours. * They suggested putting cling wrap onto the filling, I keep on forgetting I don’t have any, and it was fine without it.

In an electric mixer, beat the cream on medium speed until soft peaks form. Add the TBS of confectionary sugar and continue to beat on medium-low speed until stiff peaks four. Spread cream over filling, serve and enjoy!

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