Fantastic Feasts: Yigrish Cream Pie boldly goes where no dessert's gone before!

Contributed by
Aug 31, 2016


For the past 50 years, Star Trek has been boldly going where no man has gone before.  From the first founding episodes starring the ever classic Captain James T. Kirk, through a total of five spinoff series (including an animated one!) to a whopping 12 (and counting) feature films, the Star Trek legacy has been inspiring minds for generations.

But what about appetites?

Sure, exploring the stars as a member of the Federation might be exciting ... but dining like one can be downright scary!  Did you ever wonder what it was like to sip some Romulan Ale?  What about a heaping pile of Ferengi crab?  And who could ever forget Worf's favorite food, the ever-tempting Rokeg blood pie? (And before you think it's just a Klingon thing, William T. Riker said he also enjoyed it (TNG: "A Matter of Honor").

For those of you who are looking to explore the culinary edges of the known universe but don't feel like wrestling with your food before you eat it (or even after, in the case of a few of the more exotic dishes) we've done some serious digging and found a recipe which is not only easy to make, but delicious, and requires only a trip to the local grocery store for ingredients ... not the Galactic Quadrant.

Straight from the Replimat on Deep Space 9, a true crew favorite (as enjoyed by Doctor Bashir in DS9: "Distant Voices,") Yigrish cream pie.

While it might be difficult to get actual authentic Yigrish, our own pie is just as bright purple. Not only is it a great conversation starter, but with a light hint of sweet nutmeg and cinnamon, it's also a perfect meal ender.

To make your very own Yigrish pie you will need:



For the pie:

Sorry for potato


  • 2 to 3 medium or 1 large purple sweet potato (roughly 1 1/4 cups when mashed)
  • ½ stick of butter
  • ¾ cup of sugar
  • 1 Tablespoon of flour
  • ½ teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of salt
  • 2 eggs
  • ½ cup whole milk (can substitute half and half for an even creamier pie)
  • 1 teaspoon vanilla
  • 12 pre-made graham cracker tart crusts or 2 9’ pre-made graham cracker pie crusts.


For the topping:

  • 1 can of coconut milk
  • ½ cup of sugar
  • ½ cup of corn starch
  • ¾ cup warm water
  • Purple food coloring



  • Large pot of boiling water
  • 2 Mixing bowls
  • Electric mixer (either hand or stand)
  • Cookie tray
  • Medium sauce pan


The first thing you want to do is dice your purple sweet potatoes into 1 inch cubes and place them into your boiling water.  Allow them to simmer for about 20 minutes or until they’re tender.  You can tell they’re done when they are soft enough for a fork to pierce them without effort. 

Drain your potato cubes and allow them to cool. 


Using your mixer, mash your purple potatoes until they are fully broken down.


 In a separate bowl, cream together your butter and sugar.

Add in your flour, cinnamon, nutmeg and salt and mix well.

Slowly add in your two eggs, milk and vanilla making sure it’s all fully combined before adding in your now cooled and mashed purple potatoes.


Your batter should now be about the thickness and consistency of pancake batter.  

Oh, and purple.  It should also be very, very purple.

It should also smell delicious…but don’t eat it yet!

Pre-heat your oven to 300F/148C.


Fill your tart shells or your pie shell and place them onto a cookie sheet.

Slide your cookie sheet into your oven and allow to bake for 15 minutes.

When your tarts/pie reaches the 15-minute mark, gently rotate your pan 180 degrees and allow to cook for another 8-10 minutes.  Turning halfway through allows for even cooking in even the most temperamental of ovens!

You will know your tarts are done when a knife inserted into the center of one comes out clean.  If your filling is still ‘wet,’ pop it back in the oven for another 2-5 minutes, but be careful you don’t over-cook!

When your tarts are fully baked, remove them from the oven and allow them to cool.

While they’re cooling, let’s make the topping!

In your sauce pan, heat up your coconut milk until it’s warm, but not boiling.  You want to make sure all the white solids are melted and you’re left with just liquid.

While your coconut is heating up, mix together your sugar and corn starch.  Gently drizzle in your warm water, whisking the mixture to ensure that all the corn starch and sugar are fully dissolved.


Once the sugar and corn starch are fully dissolved, add in your purple food coloring.  There’s no real measuring here, just a few drops until you achieve a hue of purple you are happy with.

Gently drizzle your now purple slurry into your coconut mixture and turn your heat up until it just simmers.


Whisk constantly and allow to simmer until thickened, about 10 minutes.

Allow your topping to come to room temperature.

Using a spoon, gently ladle your coconut topping onto your cooled tarts and place them into a refrigerator to chill out even further.


As your tarts chill, the topping will thicken even further into a rich, creamy coconut pudding.

Serve your tarts as is or with a dollop of fresh whipped cream for a truly out of this world Trekkie treat!

For a truly interactive and immersive culinary experience, make your Yigrish Pie and settle down on the couch to see how your stacks up against the television version by watching "Distant Voices"  (Deep Space Nine Season 3 Episode 18).