Coconut & Pistachio Cream Pie
Recipe Overview
Overview
This Coconut & Pistachio Cream Pie is a delightful treat that combines the tropical flavors of coconut with the earthy notes of pistachios. The process begins with a quick and easy shortbread crust, which is both buttery and crumbly, providing the perfect base for the creamy filling. The filling is made from fresh coconut milk, which is a game changer compared to canned options, and homemade pistachio butter that adds a unique flavor and color.
As you blend the ingredients together, the aroma of coconut fills the kitchen, making it hard to resist. The addition of tapioca starch helps to thicken the filling, ensuring a smooth and luscious texture. Once baked, the pie is topped with a generous layer of whipped cream, which can be flavored with vanilla for an extra touch of sweetness.
The final presentation is stunning, with the vibrant green of the pistachios contrasting beautifully against the creamy filling and fluffy whipped cream. This pie is not only a feast for the eyes but also a deliciously refreshing dessert that is perfect for summer gatherings or any occasion that calls for a sweet treat. Whether served at a dinner party or enjoyed as a late-night snack, this Coconut & Pistachio Cream Pie is sure to impress.
Recipe Details
Steps & Tips
Pulse shortbread cookies, sugar, and a pinch of salt in a food processor.
Stream in melted butter while pulsing until the mixture holds together.
Press the mixture into a pie dish, ensuring the bottom is even and the sides are well-formed.
Preheat the oven and partially bake the crust for 8 to 10 minutes.
Crack open a mature coconut over a bowl to collect the water.
Tip: Homemade coconut milk is much better than canned for flavor.
Use a heavy knife to pry the coconut meat from the shell.
Tip: Save coconut water for later use instead of throwing it away.
Rinse the coconut flesh and break it into pieces.
Blend coconut flesh with very hot water using the Vitamix.
Strain the blended mixture through a fine mesh sieve with cheesecloth.
Add eggs, sugar, tapioca starch, coconut extract, vanilla paste, melted butter, and salt to the pistachio butter.
Blend roasted unsalted pistachios in the Vitamix until smooth.
Blend the filling ingredients until well incorporated.
Let the baked pie crust cool before adding the filling.
Tip: Let the pie crust cool before adding custard to avoid scrambled eggs.
Pour the filling into the crust and bake in a 350°F oven for 50 minutes to an hour.
Let the pie cool for a few hours or overnight in the fridge.
Tip: Chilling the pie overnight ensures a nice clean cut.
Whip heavy cream with vanilla paste until desired consistency is reached.
Tip: Using a canister for whipped cream creates tall peaks, while a Vitamix can make it spoonable.
Roughly chop extra pistachios for garnish.
Tip: Feel free to add as many pistachios as you like for garnish.
Sprinkle chopped pistachios and flaky salt over the whipped cream on the pie.
Slice and serve the coconut and pistachio cream pie.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Homemade coconut milk is significantly fresher and more flavorful than canned versions.
- •Pistachios not only add flavor but also a vibrant color to desserts.
- •Tapioca starch is a key ingredient in creating a smooth and creamy texture in desserts.
- •Using a Vitamix can simplify the process of making nut butters and creamy fillings.
