Pistachio, Cranberry and White Chocolate Pie Recipe

 
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Pistachio, Cranberry and White Chocolate Pie
How To Make Pistachio, Cranberry and White Chocolate Pie
  • Recipe Servings: 8
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Pistachio, Cranberry and White Chocolate Pie Recipe: This eggless eight-inch pie comes with a smooth, creamy Sicilian pistachio filling that's studded with chewy cranberry bits, all ensconced in a crispy and crumbly shortcrust pastry.

Ingredients of Pistachio, Cranberry and White Chocolate Pie

  • For pistachio paste:
  • 180 gms pistachios
  • 3 tbsp water
  • For short crust:
  • 150 gms cold butter
  • 125 gms castor sugar
  • 300 gms refined flour
  • 50 ml milk
  • 1 tsp vanilla extract
  • For pie filling:
  • 150 gms good quality white chocolate
  • 100 ml heavy cream
  • 180 gms cream cheese
  • 40 gms powdered sugar
  • 1 cup pistachio paste
  • 100 gms cranberries, sliced

How to Make Pistachio, Cranberry and White Chocolate Pie

  • Prepare Pistachio Paste:
  • 1.Boil pistachios in hot water and bring to a boil.
  • 2.Turn off the heat and let the pistachios soak in boiling water for 5 minutes. Drain the water and rinse under cold water.
  • 3.Spread the pistachios on a kitchen towel and rub them gently.
  • 4.De-skin the pistachios and then blend them in a food processor, adding one tbsp. of water at a time. Make it into a smooth paste and use.
  • Prepare short crust:
  • 1.Cream the butter and sugar to for a smooth paste. Sift and add the flour.
  • 2.Add some milk and vanilla and form a soft dough ball. Refrigerate for an hour.
  • 3.Roll it out and line the pie dish. Blind bake the base till golden brown. (350’ F). Let it cool before filling in.
  • Prepare Pie Filling:
  • 1.Melt the white chocolate in microwave safe bowl and heat for 30 second intervals till completely melted.
  • 2.Cool the chocolate at room temperature. Whip the heavy cream to form stiff peaks.
  • 3.Whip the cream cheese till light and fluffy. Add powdered sugar and combine well.
  • 4.Add the pistachio paste to the mixture and further cream for another minute till fully incorporated.
  • 5.Add the cooled down white chocolate and combine well to form a smooth mixture.
  • 6.Using a spatula, add the whipping cream too. Gently fold in all together.
  • 7.Add the cranberry bits to the mixture and fold once again.
  • 8.Pour the pistachio mixture on the pie crust and even out with the spatula.
  • 9.Place in the refrigerator for 6 hours before serving or overnight.
  • 10.Decorate with chopped Pistachios, Cranberries and some Chocolate drizzle.
Key Ingredients: For pistachio paste:, pistachios, water, cold butter, castor sugar, refined flour, milk, vanilla extract, good quality white chocolate, heavy cream, cream cheese, powdered sugar, pistachio paste, cranberries
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