White Chocolate Pistachio Pie


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Added to 181 cookbooks
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A coconut flavoured chocolate crust topped with a delicious, creamy white chocolate and pistachio filling.

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Preparation Time : 
Cooking Time : 
Makes 1 pie.
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Ingredients



For the crust
3 tbsp butter, softened
3 tbsp castor sugar
1/2 tsp vanilla essence
1/3 cup dessicated coconut
2 tbsp cocoa powder
1/2 cup plain flour (maida)
2 tbsp cold milk

For the filling
1/2 cup (60 grams) grated white chocolate
1/2 cup milk
2 tbsp sugar
1/2 cup (100 grams) fresh cream , chilled

For the garnish
2 tbsp chopped pistachios
whipped cream
mixed fruits

Method

    For the crust

    1. Cream the butter, sugar and vanilla essence in a bowl till light and fluffy.
    2. Add the desiccated coconut, cocoa powder and flour and mix well.
    3. Add the milk and knead gently to make a soft dough.
    4. Lightlly flour the rolling pin and the pastry board.
    5. Roll out the pastry to line a 150 mm. (6") diameter tart mould.
    6. Prick with a fork at regular intervals.
    7. Bake in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes until golden brown.
    8. Remove from the oven and cool completely.

    For the filling

    1. Combine the white chocolate, milk, cornflour, and sugar and mix well.
    2. Simmer over gentle heat for 2 to 3 minutes, stirring continuously to get a smooth sauce.
    3. Whisk the fresh cream in another bowl till soft peaks form. Cool completely.
    4. Gently combine the cooled white chocolate mixture and whipped cream using a spatula.

    How to proceed

    1. Pour the filling mixture over the baked crust.
    2. Garnish with the pistachios, whipped cream and fresh fruits.
    3. Refrigerate for 4 to 6 hours.
    4. Serve chilled.
    RECIPE SOURCE : The Chocolate CookbookBuy this cookbook
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