Pistachio and Mascarpone Pie 🥧✨
Pistachio and Mascarpone Pie 🥧✨
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 4 hours 32 minutes
Kcal: 420 kcal | Servings: 8 servings
_____Ingredients:_____
For the Crust:
1 and 1/2 cups Graham cracker crumbs
1/4 cup Granulated sugar
6 tablespoons Unsalted butter, melted
For the Filling:
1 and 1/4 cups Shelled pistachios
1 cup Heavy cream
8 oz. Mascarpone cheese, softened
1/2 cup Powdered sugar
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
1/4 teaspoon Salt
Green food coloring (optional)
Chopped pistachios, for garnish
_____Directions:_____
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
In a medium bowl, combine Graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove from oven and allow to cool completely.
In a food processor, pulse shelled pistachios until finely ground.
In a large mixing bowl, using a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form.
In another mixing bowl, beat mascarpone cheese until smooth. Add powdered sugar, vanilla extract, almond extract, and salt, and beat until combined.
Fold the ground pistachios into the mascarpone mixture until evenly distributed.
Gently fold the whipped cream into the mascarpone mixture until smooth. Add green food coloring if desired and mix until evenly colored.
Pour the filling into the cooled crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours, or until set.
Before serving, garnish the pie with chopped pistachios.
