Before and after our annual road trip to Maine, I’m thinking about blueberries. Besides the ubiquitous lobster rolls, fried clam bellies, and seaside taffy, there is one thing I must savor in Ogunquit—the Blueberry Martini.
We started visiting Ogunquit seven years ago as our alternative to the Provincetown daily carnival and fell in love with its more relaxed, quaint small town vibe. The beach is vast–the sand is super fine and the best part, walking distance from our charming B&B, the Ogunquit Beach Inn. Every time we visit, the waves of relaxation make city life feel very far away.
Even in such a state, some things are non-negotiable—such as a Blueberry Martini at restaurant Five-O’s bar. This drink is about real fruit, not the sugary blue concoction found elsewhere. Here, it has the perfect balance with an intense taste of fresh blueberries. If you need more persuading, think of the healthy dose of vitamin-C and antioxidants you’re consuming.
I made a Blueberry Corn (birthday) Cake before the trip and this Blueberry Coconut Pie is my to say au revoir to summer. Tangy lime-coconut curd contrasts with a cream filling of the same flavor, which serves as the canvas to pile ample fresh blueberries, both inside the pie and atop.
1. Whisk flour, sugar, and salt together in bowl, set aside.
2. In the bowl of a stand mixer with paddle attachment, beat butter and cream cheese on medium-high speed until fully combined, scrape down paddle and sides of bowl as needed, about 2 minutes. Reduce speed to low, add flour mixture until resembles coarse cornmeal, about 30 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Remove bowl from stand and gather dough into a ball. Place ball of dough in a 9-inch pie pan and press dough evenly over bottom of tart pan toward sides, using heel of your hand. With your fingertips, continue to work dough up sides until evenly distributed. Flute edges if desire, wrap pie pan in plastic and refrigerate at least 1 hour.
3. Adjust oven rack to middle position and heat oven to 325℉. Lightly prick bottom of crust with fork. Bake until golden brown, 35-40 minutes. Cool on wire rack for 60 minutes. (Baked pie crust can be make ahead and refrigerate for 1 day).
1. Sprinkle 1/2 teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 teaspoon gelatin, and 2 tablespoons coconut rum/water.
2. Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 3/4 cup sugar, cornstarch, and salt until well combined. Whisk in lime zest and juice and coconut milk. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, about 5 minutes. Stir in water-gelatin mixture until dissolved. Remove pan from heat and let cool for 2 minutes.
3. Remove 1-1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add rum-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.
4. In the bowl of a stand mixer fitted with a whisk attachment, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and add a single layer (about 2 cups) blueberries on top of lime curd. Carefully pour coconut-lime cream over blueberries (you may have extra). Refrigerate for at least 4 hours or up to 2 days.
5. After 4 hours of refrigeration, melt blueberry preserve in a medium saucepan over low heat, add remaining blueberries and 2 tablespoons toasted coconut, toss to combine. Remove from heat and let cool for 10 minutes. Pour glazed blueberries/coconut on top of pie, sprinkle remaining toasted coconut on top. Let set for 15 minutes before serving. Pie can be refrigerated for up to 2 days.
recipe adapted from Cook’s Country
