This Pistachio Pie is super creamy, rich and absolutely delicious! The chocolate crust complements the pistachio taste and the velvet texture of the filling.
Ingredients:
Base:
400g/14.11oz Double Chocolate Chip Cookies crushed
125g/4.4oz Butter melted
Pistachio Filling:
230g/8.11oz White Chocolate melted
3/4 Cup Elmlea Double Cream (Heavy Cream), whipped
300g/10.6oz Philadelphia Cream Cheese
3/4 Cup Icing Sugar
1 1/4 Cups Pistachio Paste or spread
Method:
Base-
Mix the crushed biscuits with butter. Press down onto base and sides of a 27cm springform tart pan and bake in oven 180C/350F for 10 minutes.
Leave to cool completely before adding the filling.
Pistachio Filling-
Melt the white chocolate in the microwave and set aside to cool down to room temperature.
Whip the heavy cream until stiff peaks form and set aside.
Whip the cream cheese until fluffy, add the icing sugar and mix until well combined, then add the pistachio paste and cream until well incorporated.
Add the cooled white chocolate and mix to combine. Make sure the mixture is smooth and ingredients are fully incorporated.
Add the whipped cream to the bowl and gently fold in with a spatula.
Pour the pistachio mixture on the bottom of the crust. Spread it evenly and smooth it out.
Place in the fridge for at least 6 hours or overnight.
Decorate with piped whipped cream on top and chopped pistachios or you can drizzle melted white chocolate, sprinkling chopped pistachios, chocolate chips or whatever comes to mind.
Enjoy!
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