This recipe has one of the most un-pie pie fillings you’ll ever come across. There’s nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together. If you can imagine something like a coarse graham cracker–coconut cake, that would begin to describe it. You have to try this one to appreciate it. It begs for ice cream and a drizzle of caramel sauce.
Chop the nuts by hand, not in the food processor, for the best texture. (The food processor can make them too fine if you’re not careful.)
Don’t overmix the filling. The more you work it, the stiffer and less spreadable the filling becomes.
You’ll have a lot of egg yolks left over with this pie. Consider making crème brûlée or custard with them.
Recipe notes
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