"Best Overall Pie" at the 2023 Arkansas Pie Festival by pH Culinary Director Hannah Davis. Photo by Kat Wilson
It's time for the ultimate pie-baking experience—make the award-winning Bee's Knees pie at home! Pink House Alchemy’s very own beloved baker Hannah Davis is the genius behind the pie that was recently crowned "Best Overall Pie" at the 2023 Arkansas Pie Festival.
“When I was thinking about pie flavors for the Arkansas Pie Festival, I knew I wanted to do a play on a Pink House Classic drink and that the pie needed to go beyond traditional pie flavors. Pink House lavender syrup is an overwhelming winner for our baking enthusiasts, and I knew I needed to include that flavor when I landed on the Bee’s Knees Pie. It was clearly the way to go!”
The Pink House version of a Bee’s Knees drink has coconut water, pH lavender syrup, honeysuckle bitters, and lemon juice. These ingredients translate perfectly into a lightly floral, citrusy pie with buttery toasted coconut pie crust, lavender-infused lemon curd, and a toasted coconut pudding.
You won't be able to resist the mouth-watering goodness of our toasted coconut pie with lavender-infused lemon curd and coconut pudding. It's the talk of the town, and we're proud to offer the Bee’s Knees Pie Kit so you can indulge right in the comfort of your own home. And if you're local, don't hesitate to place a pie preorder with us! Trust us, you won't regret it.
Bee’s Knees Pie Kit includes Pink House Alchemy's 16 oz Lavender Simple Syrup, 4oz jar of Toasted Coconut, 4 Dehydrated Lemons wheels, and the Bee’s Knees pie recipe card. Order Bee's Knees Pie Kit Here
Bee’s Knees Pie Pre-Order If you are in the Northwest Arkansas area you can pre-order the pie for pickup at Pink House Alchemy’s Headquarters! Pick-up dates are June 1st, 2nd, or 3rd. Order Bee's Knees Pie for Pickup Here
I hope you enjoy this pie as much as we do! Tag us on social at #pinkhouselovesyou so we can see your pie!
Pie Crust (big enough for a 9-inch pie pan):
1 ¼ cup all-purpose flour
½ TSP kosher salt
3 TBSP granulated sugar
3 TBSP toasted coconut crumbs
8 TBSP unsalted butter, cold and cubed
¼ cup water, ice cold
Add flour, salt, sugar, and coconut crumbs to a bowl.
Cut in butter with your hands or pastry cutter until coarse crumb forms.
Slowly add in water until a dough forms. (Be careful not to overwork the dough.)
The dough will be slightly dry, but that’s okay! Chill the dough in plastic wrap in the refrigerator for at least 30 minutes.
Roll the dough into a 12-inch circle and add to a pie pan.
Crimp the edges of the pie crust.
Chill the crust in the freezer for at least an hour.
Bake at 375 degrees for 40 minutes with pie weights on top of the crust.
Lavender Lemon Curd:
5 egg yolks
½ cup fresh lemon juice + zest of one lemon
¾ cup granulated sugar
¼ cup pH lavender syrup
½ cup butter, cold
Over medium-low heat, add egg yolks, lemon juice, granulated sugar, and lavender syrup in a medium saucepan.
Whisk everything together until the mixture thickens. Curd should coat the back of a wooden spoon.
Add in the cold butter and whisk until the butter is completely melted.
Once the curd is thick and the butter is melted, remove from heat and strain the curd with a fine mesh strainer.
Let it cool for 10 minutes before adding it to your pie crust.
Place the lemon curd-filled crust into the fridge and let it cool for at least an hour before you add the coconut pudding.
Toasted Coconut Pudding:
1, 14 ounces can unsweetened full-fat coconut milk
1 ½ cups of whole milk divided
¾ cup sugar
4 TBSP cornstarch
¼ cup pH toasted coconut crumbs
1 tsp salt
Over medium-low heat, add coconut milk, one cup of whole milk, and sugar in a medium saucepan. Bring to a slow boil.
Mix cornstarch and ½ cup of whole milk in a separate small bowl. Slowly add the cornstarch slurry to the coconut milk mixture.
Bring everything to a boil until the mixture is thick. Remove from heat.
Add in salt and toasted coconut crumbs.
Let the pudding cool for 15 minutes in the pot.
After 15 minutes, add the pudding to the top of the curd and let the pudding set in the fridge for two hours.
Top the pie with fresh whipped cream, lavender buds, and dehydrated lemon slices.
Serve cold, and keep any leftovers in the fridge.
Help us cheer pH Culinary Director Hannah Davis on as she competes at the National Food Championships in Dallas in November. Follow her adventures @pinkhousehq
