Gluten-Free Pistachio Almond Coconut Cream Pie

Gluten-Free Pistachio Almond Coconut Cream Pie - Candy Coated Culinista

Gluten-Free Pistachio Almond Coconut Cream Pie – Candy Coated Culinista

Pie crust and I just don’t get along, but a pie made from nuts or cookie crumbs and I’m all in. This gluten-free pie is a great idea for those who can’t have gluten and for people like me who have trouble with making pie dough.

Slightly Altered From: The four & Twenty Blackbirds Pie Book

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
For the crust
• ¼ cup shelled raw pistachios, salted
• ¼ cup almonds,
• ½ cup shredded coconut
• 3 tbsp granulated sugar
For the filling
• 2/3 cups shelled raw pistachios, salted
• 1 ½ cup 2% milk
• 1 cup coconut milk
• 5 egg yolks
• 6 tbsp cornstarch
• ¾ cup granulated sugar
• 1 ¼ cups coconut milk
• Zest from one lime
• 3 tbsp, unsalted butter, at room temperature
• Juice from 1 lime
• 1 cup heavy cream
• 1 tbsp confectioners’ sugar
• Pistachio chopped, to decorate (optional)
• Almond slivers, to decorate (optional)
• Cinnamon, decorate (optional)

Assembly
For the crust
1. Over medium-high heat toast pistachios and almond in a frying pan, about 5 minutes. Ensure to shake pan frequently so the nuts don’t burn. Pour into a small prep bowl to cool.
2. Meanwhile toast shredded coconut in the same frying pan until slightly brown in colour and pour into a small prep bowl to cool.
3. Transfer pistachios, almonds, coconut and sugar into the food processor bowl and process until finely chopped.
4. Pour the crumbs into a non-greased metal pie pan.
5. Spread the crumbs evenly over the bottom of the pan and use a glass to firmly press down the nut crust, working it up the sides.
6. Freeze the crust for about ten minutes.
For the filling
1. Place the pistachios into the food processor bowl and process until chopped into medium and fine pieces.
2. Using a medium sauce pan over medium-high heat, pour nuts in along with the coconut and 2% milk and bring to a boil.
3. Remove from the heat and let steep for 15 to 20 minutes.
4. In a large bowl whisk the eggs together and set aside.
5. Using a large saucepan whisk together the cornstarch and sugar.
6. Add in the coconut milk and lime zest and whisk further.
7. Using a sieve strain the milk mixture into the coconut milk mixture over medium-high heat.
8. Stir constantly for about 5 minutes until it begins to thicken and continue to cook for 2 more minutes and then remove from the heat.
9. Slowly pour one-third of the custard into the eggs yolks whisking constantly, as to temper the eggs.
10. Add the tempered eggs to the saucepan and return to the heat at medium-high, stirring constantly until it boils about 1 to 2 minutes.
11. Allow to cool for 5 minutes and then stir in the butter, one tablespoon at a time along with the lime juice.
12. Pour custard into prepared pan and cover with plastic wrap; refrigerate overnight until firm.
13. Using an electric mixer, beat the cream along with the confectioners’ sugar until medium-stiff peak form.
14. Using a spatula spread the whipped cream over top of the pie and decorate if desired.
15. Slice and enjoy.

Please Enjoy

My thoughts
This recipe took me a little while to complete as I had to shell my pistachios. Overall I am on the fence with this one as I like the idea of this recipe, but I find it terribly sweet and if I ever made it again I would reduce the sugar by half or more. The texture of the pistachio cream was silky and smooth I just think I’d prefer more contrast in textures even though there was a nut crust.

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