Pistachio Pudding Cream Pie

Serves 8-10 Prep Time Unknown  Cook Time 30 minutes   Rated:

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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

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.

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