Introduction
The Coconut Pistachio Pie is a delightful combination of tropical coconut flavours and the nutty goodness of pistachio. This pie is a cakey, cookie-like crust filled with a very light but rich-tasting filling, thanks to the custard-like texture. It’s a must-try for pie lovers and a delight to make, let’s embark on this culinary journey.
Ingredients for the Pie Crust
- 1.5 cups of all-purpose flour
- 1/2 cup of ground pistachios
- 1/4 cup of granulated sugar
- 1/2 tsp of salt
- 1/2 cup of cold unsalted butter, cubed
- 1 large egg yolk
Ingredients for the Pie Filling
- 2 large eggs
- 1 cup of granulated sugar
- 1 cup of coconut milk
- 1/2 cup of unsalted butter, melted and cooled
- 1 tsp of vanilla extract
- 2 cups of shredded sweetened coconut
- 1/2 cup of ground pistachios
Instructions
- To prepare the crust, combine the flour, ground pistachios, sugar, and salt in a large bowl. Work the cold butter into the flour mixture until it resembles a coarse meal.
- Add the egg yolk and mix until a dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. Chill until firm, about 30 minutes.
- Preheat your oven to 375 F (190 C). Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake the crust for 15 minutes. Remove the weights and parchment, and bake for another 10 minutes or until golden.
- For the filling, whisk together the eggs, sugar, coconut milk, melted butter, and vanilla in a large bowl. Stir in the shredded coconut and ground pistachios.
- Pour the filling into the prepared crust and smooth the top. Bake for about 40-45 minutes, or until set and golden on top. Let the pie cool completely on a wire rack.
- Optional: Decorate the top of the pie with additional shredded coconut and ground pistachios, if desired, just before serving.
- Enjoy your delightful Coconut Pistachio Pie!
Conclusion
This coconut pistachio pie combines bright, tropical notes from the coconut and a nutty, slightly savoury balance from the pistachios. A sweet treat worth every bit of effort. Enjoy it with a cup of freshly brewed coffee or a scoop of vanilla ice cream. Don’t forget to share your baking experience in the comment section below and subscribe to our newsletter for more delicious recipes.
The most delicious pie I have ever made! Was worth the steps it took. It cooked with filling in 40” Browned nice on top.. & topping with coconut & tiny pistachio grounds was a great idea & made it look pretty. The crust didn’t stick & browned nicely. Smelled like Pecan Sandies. I hit the pistachios hard to keep smaller than pic looks. Ate it warm.. couldn’t wait long. Savored every bite plain!
Hi Gina,
Thank you for sharing your experience and for trying out the recipe. If you have any more baking adventures, I’d love to hear about them!
Keep up the great baking!
Cupcake.wiki Team
Any suggestions if I can’t used sweetened coconut (allergy issue) would I be able to use unsweetened coconut?
Would I need to add Suharto the filling , any idea how much?
If you have a coconut allergy, it’s best to avoid coconut altogether, even unsweetened. You can substitute with almond flour or oat flour for a similar texture.
For the filling, you might want to add some sugar for sweetness. Start with 1-2 tablespoons and adjust to taste.