No-Bake Pistachio Pie
This Pistachio Pie is super creamy, rich and absolutely delicious! The chocolate crust complements the pistachio taste and the velvet texture of the filling.
[adrotate group="2"] [adrotate group="4"]- 400g/14.1oz Double Chocolate Chip Cookies (Crushed)
- 125g/4.4oz Butter ((Melted))
- 230g/8.1oz White Chocolate ((Melted))
- ¾ Cup Elmlea Double Cream x (Elmlea Double Cream (heavy cream) whipped)
- 300g/10.58oz Philadelphia Cream Cheese
- ¾ Cup x ¾ Cup Icing Sugar
- 1¼ Cups Pistachio Paste ((Or Spread))
Mix the crushed biscuits with butter.
Press down onto base and sides of a 23cm/9inch springform tart pan and bake in oven 180C/350F for 10 minutes.
Leave to cool completely before adding the filling.
Melt the white chocolate in the microwave and set aside to cool down to room temperature.
Whip the heavy cream until stiff peaks form and set aside.
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.
Add the cooled white chocolate and mix to combine.
Make sure the mixture is smooth and ingredients are fully incorporated.
Add the whipped cream to the bowl and gently fold in with a spatula.
Pour the pistachio mixture on the bottom of the crust.
Spread it evenly and smooth it out. Place in the fridge for at least 6 hours or overnight.
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.
Enjoy!