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

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)

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.

Berries & Pistachio Cream

Berries & Pistachio Cream - Candy Coated Culinista

Berries & Pistachio Cream – Candy Coated Culinista

This light dessert is fresh and so simple to put together.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

• 6 strawberries, quartered
• 10 black berries, pierced
• 20 blueberries, pierced
• ½ tbsp Grand Marnier
• ½ tbsp peach liqueur
• 1 cup, whipping cream
• 1 tsp confectioner’s sugar
• 1 tsp vanilla extract
• 1 tbsp pistachio, finely chopped

1. Prepare the fruits and pour into bowl.
2. Pour Grand Marnier and peach liqueur over berries.
3. Whip whipping cream along with vanilla extract until thick.
4. Prepare pistachios.
5. In a glass cup place berries in and top with whipped cream and then sprinkle pistachios over top.

• You can use store-bought whipped cream if desired, but homemade is so much better.

Please Enjoy

Pistachio Dark Chocolate Soufflé

Pistachio Dark Chocolate Soufflé - Candy Coated Culinista

Pistachio Dark Chocolate Soufflé – Candy Coated Culinista

“Please don’t sink! Please don’t sink!” is what I have been thinking since I knew I was going to be making a soufflés for the cooking challenge. The word Soufflé much like many other French foods I want to try sound so daunting. (I’m thinking of my first attempt at macarons: Lemony Letdown Frosted Flakes Macaron.) All I can see when I think soufflé is what happens on TV shows. A woman working tirelessly to make her precious soufflé; the kitchen and the woman is in utter disarray while she has her guest in the other room waiting for dessert. She opens the oven with wide eyes only to have the thing deflate the moment it comes out of the oven…and cue the canned laughter. This will not be happening to me…. I hope. I do have back up eggs and chocolate just in case to be safe. See my picture here in the gallery.

Altered from Chatelaine

Yield/Serving: 6 – ½ cup Ramekins
Prep Time: 30 min
Cook Time: 10-12 min.
Difficulty level is: Medium

• 1tsp unsalted butter, at room temperature
• 5 tbsp granulated sugar
• 200g good quality 70% dark chocolate, finely chopped
• 1/3 cup 35% cream
• 1 tsp vanilla extract
• 3 eggs, separated
• 3 egg whites
• 1/3 cup pistachio’s finely ground.
• ¼ tsp Maldon sea salt (optional)
Bailey’s Caramel Cream
• ½ cup 35%cream
• 2 tbsp Bailey’s Caramel liqueur

1. Preheat oven to 375°F. Butter the inside of 6 ramekins that hold about ½ cup each. Dust with 2 tbsp sugar, tilting cups to coat evenly, then tap out any excess sugar. Arrange ramekins on a large baking sheet.
2. Fill a medium saucepan with about 1” of water. Bring to a simmer over medium-low. Combine chocolate, 1/3 cup cream and vanilla in a large heatproof bowl. Set bowl over saucepan, covering saucepan completely. Stir often until chocolate is melted, about 3 to 4 min. Remove from heat, and let cool slightly.
3. Beat 6 egg whites in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 min. Gradually beat in the remaining 3 tbsp sugar until stiff peaks form when beaters are lifted, about 2 min. Set aside. Using same electric mixer (no need to wash beaters), beat 3 egg yolks in a medium bowl until pale and thickened, about 3 min. Stir ½ cup chocolate mixture into yolks. Fold in remaining chocolate mixture and ground pistachio’s until blended. Gently fold in remaining whites. Pour or ladle mixture into prepared ramekins until full.
4. Bake in centre of oven until soufflés are puffed and tops are firm to the touch, 10 to 12 min. Sprinkle with salt.
5. Beat ½ cup cream until stiff peaks form when beaters are lifted. Beat in liqueur. Serve with soufflés.

• Whatever size ramekins you use, just ensure you fill it to the top.
• Add some pistachio’s on top of the caramel cream.

Please Enjoy

Mr. C. said “the soufflé was excellent and it had a very airy feel to it but thick at the same time. The chocolate was very rich and as you got the bottom of the soufflé it felt like you were getting a sponge cake which was really tasty.

My thoughts
For a person who doesn’t eat or like milk or dark chocolate, I really enjoyed this. It was light, airy and decadent. I am used to ramekins that are one cup sized and when I made this recipe the first time, I didn’t realize that it wouldn’t puff up to a cup size. Then and there I decided to make this a second time. I remembered that on an episode of Masterchef the pressure test was soufflé; and the ramekins were filled right to the top, so I went back and did it again. (It’s funny what the mind remembers, and retrieves when needed.) My second attempt was much better and the centre was perfect. When I saw my first attempt I was like this is okay and tasty, but me being the perfectionist I wanted to try it again and get that sense of accomplishment and completion, and I did. Sure I wasted 1 dozen eggs and 4 packages of expensive dark chocolate but you know what, it felt so good seeing my second attempt and knowing I can do this no problem that I didn’t care about the waste. Mr. C. still ate my first batch of “soufflé cakes” as they were still edible. Now I can check the dreaded soufflé off my list and accept my next challenge with no regrets.

Dark Chocolate Soufflé - Candy Coated Culinista

Dark Chocolate Soufflé – Candy Coated Culinista

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