| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | One 9-inch pie, 8 to 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | One 9-inch pie, 8 to 10 servings |
Ingredients
- Crust, recipe follows
- Whipped Cream, recipe follows
- 1 cup (150 grams) whole, shelled, salted or unsalted pistachios, toasted and roughly chopped
- 14 ounces canned coconut milk
- Pinch of kosher salt (if using unsalted pistachios)
- 2 large eggs, plus 2 yolks
- 14 ounces canned sweetened condensed milk
- 2 tablespoons (16 grams) cornstarch
- 1 teaspoon rosewater, optional
- 1/2 teaspoon almond extract
- 1 big drop of green food coloring, such as Laurel color from Amerigel, optional
- 1 mini fresh rose, petals separated, for topping
- Pistachios, toasted and chopped, for topping
- 8 ounces speculoos cookies
- 6 tablespoons (86 grams) unsalted butter, melted
- Pinch of kosher salt
- 1 cup (240 grams) heavy cream
- 2 tablespoons (16 grams) powdered sugar
Instructions
- Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan.
- In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps.
- Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes.
- Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight.
- Once the pie is set, add a dollop of whipped cream on top.
- Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated.
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely.
- Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 618 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 10 g |
| Cholesterol | 101 mg |
| Sodium | 182 mg |
| Serving Size | 1 of 10 servings |
| Calories | 618 |
| Total Fat | 40 g |
| Saturated Fat | 23 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 10 g |
| Cholesterol | 101 mg |
| Sodium | 182 mg |
Reviews
This turned out great, and it’s a beautiful pie. I love anything to do with pistachio, and this was delicious. Although I can agree it tastes a little more like almond than pistachio, I was pleased with the result. Also, the pie definitely sets up even better overnight as one might expect.
I was excited to try this because I love pistachio. Unfortunately, it was truly awful. And ugly. The filling was heavy and grainy, nothing remotely similar to pudding. It didn’t really even taste like pistachio, just almond extract. What I could eat of it sat like a lead weight in my stomach. To add insult to injury, this recipe calls for the use of a mountain of equipment that needs to be washed when you finish making it. I am happy to give one star because the Speculoos crust was delicious.
Made this for my pistachio loving father for his bday and it was sooo good! didn’t have rose water or roses, so left those out and just put sprinkles on when serving! it’s truly a pudding pie, so i made sure to fridge it overnight. So nicely pistachio-y. will make again!