White Chocolate Pistachio Pie
by Tarla Dalal
Added to 182 cookbooks
This recipe has been viewed 20061 times
A coconut flavoured chocolate crust topped with a delicious, creamy white chocolate and pistachio filling.
- Cream the butter, sugar and vanilla essence in a bowl till light and fluffy.
- Add the desiccated coconut, cocoa powder and flour and mix well.
- Add the milk and knead gently to make a soft dough.
- Lightlly flour the rolling pin and the pastry board.
- Roll out the pastry to line a 150 mm. (6") diameter tart mould.
- Prick with a fork at regular intervals.
- Bake in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes until golden brown.
- Remove from the oven and cool completely.
- Combine the white chocolate, milk, cornflour, and sugar and mix well.
- Simmer over gentle heat for 2 to 3 minutes, stirring continuously to get a smooth sauce.
- Whisk the fresh cream in another bowl till soft peaks form. Cool completely.
- Gently combine the cooled white chocolate mixture and whipped cream using a spatula.
- Pour the filling mixture over the baked crust.
- Garnish with the pistachios, whipped cream and fresh fruits.
- Refrigerate for 4 to 6 hours.
- Serve chilled.
Nutrient values (Abbrv) per pie
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