Pistachio Pudding Cream Pie
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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- 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
Premake the Pistachio Pudding and chill completely.
Premake the pie shell in a 23-centimetre pie plate and blind bake 20 minutes. Remove weights and bake further 10 minutes. Cool completely.
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.
Add approximately half of the whipped cream to the cold Pistachio Pudding mixture and fold through. Spread into the pie shell.
Top with the remaining whipped cream and chopped pistachios.
Refrigerate several hours before serving.
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