If you have a pistachio pudding recipe at your disposal, it follows, as the night follows day, that it ends up in a pie. I love this pie. Luckily I am busy eating other things as I test my way through as many recipes as possible, or this one would certainly be on my all-time hips list!
There is a terrible thing in the USA called pistachio pudding mix that I shamelessly love. This pie filling is an attempt to recreate that delicious thing with zero additives. I didn't exactly get there, but it is awesome. Really....AWESOME...I hope you love it as we do!
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Need
- 1 Batch Pistachio Pudding, cold
- 1 Flaky Butter Pie Crust baked in a pie dish Recipe
- 500 Grams Perfect Whipped Cream Recipe
- 40 Grams raw caster sugar BUY
- 2 Teaspoons vanilla bean paste BUY
- Crushed roasted pistachios, to garnish
Do
- 1
Premake the Pistachio Pudding and chill completely.
- 2
Premake the pie shell in a 23-centimetre pie plate and blind bake 20 minutes. Remove weights and bake further 10 minutes. Cool completely.
- 3
Place cream, castor sugar and vanilla paste into the Thermomix bowl and whip 20–40 sec/ Butterfly/speed 4 or just until soft peaks form. Remove whipped cream and refrigerate until ready to assemble.
- 4
Add approximately half of the whipped cream to the cold Pistachio Pudding mixture and fold through. Spread into the pie shell.
- 5
Top with the remaining whipped cream and chopped pistachios.
- 6
Refrigerate several hours before serving.
