Tuesday, October 4, 2011

Recipe Tuesday...Time for Pie!!!!!

The Hubs loves Pistachio's and one day we were out and about and we came across a diner and they had Pistachio Pie and he loved it.  So I have been wanting to make him one. Here are 2 recipes, one easy on more difficult.

Banana Pistachio Pie Photo

Banana Pistachio Pie
YIELD Makes 8 servings
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3/4cup cinnamon graham cracker crumbs
2tablespoons reduced-fat margarine, melted
2packages (4-serving size each) fat-free sugar-free instant pistachio pudding and pie filling mix
2‑1/2cups fat-free (skim) milk
1large ripe banana, sliced
1/4teaspoon ground cinnamon
1cup thawed frozen reduced-fat whipped topping
Additional thawed frozen reduced-fat whipped topping (optional)
  1. Combine graham cracker crumbs and margarine in small bowl; stir with fork until crumbly. Press crumb mixture onto bottom of 9-inch pie plate.
  2. Prepare pudding mix according to manufacturer's pie directions, using 2-1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping. Pour into prepared crust. Refrigerate at least 1 hour. Top with additional whipped topping before serving, if desired.

Chocolate Pistachio Pie

chocolate pistachio pie

Pie Dough
  • 2 cup(s) all-purpose flour
  • 2 tablespoon(s) sugar
  • 1/2 teaspoon(s) salt
  • 3 tablespoon(s) cocoa, preferably Dutch-processed
  • 12 tablespoon(s) (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1/2 teaspoon(s) vanilla extract (optional)
Pie Filling
  • 1 1/2 cup(s) half-and-half
  • 3 large egg yolks
  • 3/4 cup(s) dark brown sugar
  • 1 tablespoon(s) cornstarch
  • 2 tablespoon(s) cocoa powder
  • 1/8 teaspoon(s) salt
  • 4 ounce(s) bittersweet chocolate, finely chopped
  • 3 tablespoon(s) unsalted butter
  • 1 1/2 teaspoon(s) vanilla extract
  • 3/4 cup(s) heavy cream
  • 5 teaspoon(s) pistachio paste (available at kingarthurflour.com)
  • 2 teaspoon(s) sugar
  • 1 tablespoon(s) pistachios, finely chopped
  • Chocolate shavings, for garnish (optional)

  1. To Make Pie Dough: Stir together flour, sugar, salt, and cocoa in a large bowl.
  2. Use a pastry blender or a fork to cut in butter until the mixture resembles coarse mealwith pea-size bits of butter throughout. (Or combine dry ingredients in a food processor, then pulse in butter.)
  3. Drizzle in 1 to 2 tablespoons of ice water at a time (up to 6 tablespoons total), tossing after each addition, and using only enough water to make dough clump together when squeezed. Add vanilla (if using).
  4. Pat dough into a 4-inch circle, tightly cover with plastic wrap or parchment, and chill for 30 minutes or up to 2 days (or freeze for up to 3 months).
  5. To Make Pie: Preheat oven to 400°F. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using large holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides, and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20 minutes.
  6. Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes; remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool on a rack.
  7. Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan. Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute more; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell; cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.
  8. When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) in a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add a dollop of pistachio cream to each slice.

I hope you enjoy these!

Have a Rave of a Day!!!!

1 comment:

kimberly said...

Me I love Pistachio too!!!


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