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

by the Editors of Publications International, Ltd.

Banana Pistachio Pie

YIELD Makes 8 servings
See Cooking Videos

INGREDIENTS

3/4	cup cinnamon graham cracker crumbs
2	tablespoons reduced-fat margarine, melted
2	packages (4-serving size each) fat-free sugar-free instant pistachio pudding and pie filling mix
2‑1/2	cups fat-free (skim) milk
1	large ripe banana, sliced
1/4	teaspoon ground cinnamon
1	cup thawed frozen reduced-fat whipped topping
Additional thawed frozen reduced-fat whipped topping (optional)

PREPARATION:

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

From O, The Oprah Magazine

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)

---

Directions

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!!!!

Main Dish No cook recipes...

I know, I know, I have no excuses, so I give you recipes today.


Asian Rotisserie Chicken Salad

  4

Ingredients

• • 2 cups fresh cilantro leaves and soft stems
  • 1/4 cup fresh lime juice (from 2 limes)
  • 1/4 cup vegetable oil
  • Coarse salt and ground pepper
  • 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
  • 1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 2 scallions, thinly sliced
  • 1 large head romaine lettuce, torn into bite-size pieces
  • 1/2 cup cashews

Directions

Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.

In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews






.  
Southwestern Chicken Wraps

Ingredients

3/4 cup reduced-fat sour cream

2 to 3 tablespoons chopped pickled jalapenos

     2 tablespoons fresh lime juice

• • Coarse salt and ground pepper
  • 4 sandwich wraps (10 inches each)
  • 3 cups baby spinach
  • 3 cups shredded cooked chicken or turkey
  • 1 can (15 ounces) drained and rinsed black beans
  • 1 large tomato, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 avocado, thinly sliced

Directions

In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.

Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

So as I said I am really sorry about not blogging for most of the Summer, I haven't been inspired, it has been so hot, we have had no rain so everything is dry and ugly, we have news of brush fires daily, places that have no water left.  I leave you with what is inspiring me right now, Luscious rainforests, rain clouds, waterfalls.