This Pistachio Pie is super creamy, rich and absolutely delicious! The chocolate crust complements the pistachio taste and the velvet texture of the filling.
No-Bake Pistachio Pie
Ingredients
Biscuit Base:
Pistachio Filling:
Method
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Mix the crushed biscuits with butter.
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Press down onto base and sides of a 23cm/9inch springform tart pan and bake in oven 180C/350F for 10 minutes.
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Leave to cool completely before adding the filling.
Pistachio Filling:
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Melt the white chocolate in the microwave and set aside to cool down to room temperature.
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Whip the heavy cream until stiff peaks form and set aside.
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Whip the cream cheese until fluffy, add the icing sugar and mix until well combined, then add the pistachio paste and cream until well incorporated.
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Add the cooled white chocolate and mix to combine.
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Make sure the mixture is smooth and ingredients are fully incorporated.
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Add the whipped cream to the bowl and gently fold in with a spatula.
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Pour the pistachio mixture on the bottom of the crust.
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Spread it evenly and smooth it out. Place in the fridge for at least 6 hours or overnight.
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Decorate with piped whipped cream on top and chopped pistachios or you can drizzle melted white chocolate, sprinkling chopped pistachios, chocolate chips or whatever comes to mind.
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Enjoy!