Usually when I think of Passover desserts I think of stuffing my face with fruit salad and my uncle's wonderful merainge cookies (they are seriously my favorite cookie ever) and avoiding all the other desserts for fear of the matzah-mealy taste. This year there was no reason too, in fact I barely had room on my plate for the cookies (the fruit didn't even cross my mind until I was too full to move). With all the improvements in gluten free baking, Passover simulataneously gets a boost. There were a ton of desserts this year and I would happily eat any of them any time of year (including the chocolate indulgence cookies). I would (and probably will) take this blueberry-coconut pie anywhere, anytime of year (assuming I can get fresh blueberries). It's not Passover good, it's just plain delicious.
Blueberry Coconut Pie:
1 10 oz container of coconut macaroons (approx. 20 cookies)
1/2 stick (4 tbsp) of butter, melted
1/2 tsp of salt
Pre-heat the oven to 375 degrees. Pulse cookies in a food processor until smooth. Add salt and butter and pulse until incorporated. Press into a 10 inch pie pan to create crust. Bake until edges have lightly browned, about 10 minutes.
6 cups of blueberries, divided
1 lemon, juiced and zested
2 tbsp + 1 tsp of minute tapioca
1/2 cup of water, divided
2/3 cups of sugar
1/2 tsp of salt
1/2 tsp of cinnamon
In a large skillet, bring 2 cups of blueberries and 1/4 cup of water to a steady simmer. Add sugar and cook until berries break open and sugar dissolves. Mix tapioca with remaining 1/4 cup of water and add to the blueberries. Mash with a potato masher to break up tapioca and blueberries. Add lemon juice, zest, salt, cinnamon and 3 cups of blueberries. Simmer until the berries have started to break apart. Pour into prepared pie crust and top with remaining cup of fresh blueberries. Refridgerate until chilled or overnight.