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Prep time
30 minutes
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Cook time
1 hour
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Serves
8
Author Notes
There are many ways to judge a good diner. Are the eggs cooked just right? Does the toast arrive warm and buttered? How's the coffee? But for me, a truly great diner experience hinges on one thing: the pie. There's nothing quite like a generous slice of pie to end a late-night diner run, and this Coconut & Pistachio Cream Pie is my personal gold standard. Fresh coconut milk is the star of this recipe, and thanks to Vitamix, it comes together in a flash. —César Pérez
Test Kitchen Notes
This recipe is presented in partnership with Vitamix. —The Editors
Watch This Recipe
Coconut & Pistachio Cream Pie
Ingredients
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For the crust:
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10 ounces
shortbread cookies, crushed
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3 tablespoons
sugar
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6 tablespoons
salted butter, melted
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For the coconut milk:
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1
mature brown coconut
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3 cups
water, very hot
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For the filling:
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3/4 cup
pistachios, roasted unsalted, ground
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4
large eggs
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1 cup
sugar
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3 tablespoons
tapioca flour
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1/2 teaspoon
Diamond Crystal kosher salt
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1 teaspoon
vanilla extract
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1/2 teaspoon
coconut extract
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4 tablespoons
unsalted butter, melted
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2 cups
prepared coconut milk
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For the whipped topping:
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1 cup
heavy whipping cream, cold
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1 tablespoon
powdered sugar
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1 teaspoon
vanilla paste
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For garnish:
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2 tablespoons
roasted pistachios, crushed
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flaky salt
Directions
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Make the Crust: In your Vitamix, pulse the shortbread cookies and sugar until finely crushed. Stream in the melted butter and pulse. Press the mixture into a 9-inch pie plate, ensuring an even layer on the bottom and sides. Bake at 350°F for 8-10 minutes. Let cool completely.
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Make the Coconut Milk: Drain the coconut water by puncturing one of the "eyes" and inverting the coconut. Crack open the coconut, remove the flesh, and cut into chunks. Combine the coconut chunks and hot water in your Vitamix. Blend on high for 1-2 minutes until smooth. Let rest for 15 minutes, then strain through cheesecloth or a nut milk bag, squeezing to extract all the milk (about 2 cups).
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Make the Filling: In your Vitamix, pulse the pistachios until finely ground. Add the eggs, sugar, tapioca flour, salt, vanilla and coconut extracts, melted butter, and coconut milk. Pulse until combined, avoiding over-blending. Pour the filling into the cooled crust and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The pie will puff up while baking but will deflate as it cools. Let cool completely at room temperature for about 2 hours.
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Make the Whipped Cream: In a chilled bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Assemble and Serve: Dollop the whipped cream generously over the cooled pie. Sprinkle it with crushed pistachios and flaky salt. Serve at room temperature or chilled.
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