PIE-A-DAY #38
This recipe comes to us from Kathleen Schaffer, a friend of Good Food and Co-Founder of Schaffer’s Genuine Foods.
Keep reading for the recipe…
white chocolate pistachio freezer pie
makes one 9″ pie
CRUST
1 ¼ cups panko bread crumbs
¼ cup cocoa powder
1 cup amaretti cookies
¼ cup sugar
½ stick butter
¼ tsp salt
FILLING
1 cup pistachios, chopped, reserve 3 T for garnish
1/4 tsp salt
3 T butter
6 oz. white chocolate chopped
2 whole eggs
½ cup sugar
1 tsp vanilla bean paste
¼ tsp almond extract
1 ½ cups heavy cream
GLAZE
½ cup espresso
½ cup dark chocolate chopped
1 pinch salt
1 T corn syrup
½ cup powdered sugar
1 tsp vanilla bean paste
Preheat oven 350 degrees
1.) In a food processor combine panko, cocoa powder, amaretti cookies, salt
2.) melt .5 stick butter
3.) pulse butter into bread crumb mix
4.) press into a 9″ pie plate or scalloped edge tart pan (with removable bottom)
5.) cover with parchment or wax paper add pie weights on top and blind bake for 15
minutes remove weights and parchment and bake for another 5 minutes, cool on
rack
6.) for filling: in a skillet lightly toast pistachios in 2 T butter with .25 tsp salt
remove from heat and chill nuts
7.) place white chocolate in a double boiler and melt, set aside
8.) in another double boiler combine eggs with 1/2 cup sugar, heat until 140
degrees, stirring constantly with wire whip
9.) remove from heat and continue to whip eggs and sugar until pale yellow and
fluffy
10.) add melted white chocolate to egg mixture, add almond extract and vanilla bean
paste let cool to room temp
11.) whip cold cream until stiff peaks
12.) fold half of the whipped cream into the chocolate mixture to lighten it. Add the
lightened chocolate mixture to the rest of the whipped cream and fold until just
blended fold the pistachios into mixture
13.) pour mixture into pie shell and place in freezer
14.) make the glaze: add all ingredients together and stir over a double boiler until
smooth and shiny. Pour glaze over cold pie and sprinkle reserved 3 T of chopped pistachios for garnish.
15.) continue to freeze pie for at least 3 hours before serving