Spring time! The weather has been warming up so it’s time for something sweet and refreshing. You have to try this Frozen Pistachio Pie made with scratch made pistachio butter (it’s easier than you think) and zabaglione (nix the alcohol) and whipped cream. The salty chocolate shortbread crust seals the deal.
After a little bit of digging, I realized that making pistachio butter (or any kind of nut butter for that matter) is not too challenging. As long as you have a food processor, add any nut with a neutral oil, some salt, a dab of honey and… you have nut butter! The most important part is TASTE TASTE TASTE. This is number one when making anything, taste as you go.
I served this creamy decadent frozen pie at our Easter Celebration. It is an absolute perfect dessert for hosting a dinner party because it can be prepped in advance (think a few days) and served immediately. It does not need any time to thaw, thanks to the zabaglione mixture.
Easter in Savannah was VERY hot. We dined al fresco by the pool at our house and everyone had sweat droplets on their brow. After a rich meal of lasagna, ham and carb-loaded sides, we all decided to chill in the air conditioning for dessert. This Frozen Pistachio Pie was the perfect refresher after a heavy meal in the heat.
- 6 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup dutch process cocoa
- 1 cup all purpose flour (I use King Arthur)
- 2 large whole eggs
- 3 large egg yolks
- 3/4 cup confectioners’ sugar
- 1/2-3/4 cup pistachio butter (recipe to follow)
- 2 cups heavy cream
1/4 cup chopped shelled salted pistachios
- 2 cups salted pistachios, shelled
- vegetable oil
- pinch of salt
- For the crust: Mix all of the ingredients together until smooth. Press into the bottom of a lightly greased 9″ springform pan. Prick all over with a fork, then freeze for 30 minutes.
- While the crust chills, preheat the oven to 400°F. Bake the chilled crust for 15 to 18 minutes, until set and no longer wet-looking in the center. Remove from the oven and let cool completely.
- Pistachio Butter: Put all pistachios in a food processor. Add a pinch of salt (about 1 tsp) and 2-3 tsp honey. Close lid and run processor. Slowly pour oil into the processor as it blends. Stop when the mixture comes together like a paste (think peanut butter). Stop and taste. Add more ingredients to your liking.
- For the filling: Combine the eggs, egg yolks, and confectioners’ sugar in a heatproof bowl. Place the bowl over simmering water and beat until thickened. Remove from the heat and stir in the pistachio butter until evenly combined. Stir occasionally so it does not stick.
- In a stand mixer, whip the heavy cream to medium peaks, then fold it into the cooled pistachio mixture.
- Scoop the filling into the cooled crust and smooth the top. Wrap tightly with plastic wrap and freeze for 6 hours or over night before serving.
- To serve: Run a thin spatula around the outside edge of the cake to separate it from the side of the springform pan (if using), then release the springform clip. Remove the side of the pan and sprinkle chopped pistachios on top before slicing.