The Four & Twenty Blackbirds Pie Book: Pistachio Coconut Cream Pie and book review

My last pie post for the month from The Four & Twenty Blackbirds Pie Book is a no bake, gluten free thing of beauty: Pistachio Coconut Cream Pie. To make it, first you boil some milk with chopped pistachios and leave it for the flavors to infuse. You make the crust by toasting crushed pistachios and shredded coconut which you mix with a little sugar and salt and press into a pie plate. Then you simply freeze until ready to fill.

After the milk has infused with the pistachios, you strain them out and use the milk to make the custard with cornflour, sugar, egg yolks, coconut milk, lime zest and juice and a little bit of butter and salt. Then you pour this into the prepared crust and refrigerate it for several hours until it is set.

Just before serving you whip some cream with a little icing sugar and then spread this on top and garnish with more chopped toasted pistachios.

This was so good but it didn’t plate up very well because there was not much holding it together. Next time, oh yes, there will be a next time, I think I’d make it as individual custard cups instead.

I find pie to be an overwhelming thing to bake. I lack confidence with pie crust and I find plating up to be very risky if the slice just spills everywhere into a sloppy mess. But this book has certainly gone a long way to helping me with my pie baking fears. Every pie we’ve tried has been delicious and really not that hard. I bought strawberries several times this month to attempt the Strawberry Balsamic Pie recipe but by the time it came to baking the strawberries had all been eaten by my kids. It will happen soon though, and I’ll be sure to post the results. This is certainly not going to be the last time you see this book on the blog, I’ve heard very good things about the Apricot Pie and as I’m sure to be inundated with apricots come December/January, it’s definitely on my list!

In a few months I’m also planning to do the ultimate pumpkin pie contest for Thanksgiving and will be trying every pumpkin pie recipe from the different cookbooks that the Food52 clubs have covered thus far. It’s going to be epic and it’s going to hopefully help me overcome my fear of pie baking once and for all.

If you’d like to see the other pie recipes I’ve covered from the book this month, click on the links below: