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Ingredients:
- 180g cocoa biscuits
- 80g butter
- 20g BAM premium roasted hazelnuts
- 100g heavy cream
- 100g BAM white chocolate
- 100g pistachio spread BAM
- 350g mascarpone cheese
- 130g BAM milk chocolate
- 100g heavy cream
- Chopped pistachios for sprinkling
Pistachio pie
-
Preparation time:
1 h -
Difficulty:
-
Number of ingredients:
10
Instructions:
1. Step
Crush the biscuits into crumbs, add the chopped hazelnuts and melted butter. Mix and spread on a baking tray. Place the prepared biscuit base in the fridge for 15 minutes to firm up.
2. Step
Preheat the oven to 180 °C. Bake the cookie base for 10 minutes. Once baked, leave to cool completely.
3. Step
In the meantime, prepare the cream. For the cream, heat the heavy cream (so that bubbles appear at the edge of the pan) and add the white chocolate. Remove from the heat and let the chocolate melt for half a minute. Then stir with a spatula to obtain a smooth cream. Cool and allow to set. This part can be prepared the day before.
4. Step
Add the pistachio spread and mascarpone cheese to the prepared cream. Stir to form a smooth cream, and spread it on the biscuit base.
5. Step
Top with the milk chocolate ganache, prepared in the same way as the white chocolate cream. Pour the prepared milk ganache over the pistachio layer, sprinkle with chopped pistachios and leave to set for a few hours, or even overnight, to allow the creams to firm up.
Vegan
Gluten free
FIT recipes 
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