Welcome back to CulinaryStorm with a new look!
I have missed you all so much. I’ve missed writing, sharing, and tending to this blog.
It’s so easy to get caught up with work and life and only do the things we’re supposed to do. This blog has done so much for me – it’s introduced me to wonderful people who have become friends, forced me to try new things that I’ve loved (and hated!), and cultivated my writing and food making skills, allowing me to really enjoy my own company.
It’s also brought me so much joy.
So welcome back. Take a seat. Grab a cupcake. And get ready for some fun stuff!
At moment, I’m still recovering from our fourth snowstorm in 3 weeks. (I know.)
It is beautiful outside though – at least until the snow starts melting. See!
I’d been wondering what to do with it except continuing to eat it out of the jar with spoon. That is an excellent way to eat it, but a fun dessert idea soon came to me.
Pistachio Cream Pie.
I baked a quick pastry for the pie crust. Then whipped some heavy cream and folded this decadent, creamy, nutty pistachio paste through it.
The result was beautiful.
Add raspberries for a pop of freshness and color.
And some green swirls of pistachio paste to finish.
Indulgent. Creamy. Delicious.
Mini Pistachio Cream Pie for 2
Prep time: 30 mins, plus resting
Cook time: 20 mins, plus cooling
Makes: 1 mini pie that serves 2 generously
For the pastry:
5 tbsp flour, sifted
1 tsp caster sugar
pinch of sea salt
55g/1/2 stick unsalted butter, cold and cut into pieces
For the filling:
240ml/1 cup heavy cream
1 tsp caster sugar
5 heaped tbsp pistachio paste, separated
Raspberries and pistachios, to decorate
- To make the pie crust, place the flour, sugar and salt in a bowl and mix well. Add the cold butter and crumble into the flour with your hands. Add a teaspoon of ice water and start to knead. Add ice water as needed, little at a time, bringing the dough together into a flat disc. Cover in cling wrap and place in the refrigerator for at least an hour.
- Preheat the oven to 180ºC/350ºF. Roll out the dough evenly to fit a 4-5 inch pie/tart dish with enough to cover the sides. Transfer to the dish, press in to shape and trim off any excess. Use a fork to make holes in the base and bake for 20 minutes. Remove and cool.
- Whip the heavy cream with the sugar to soft peaks. Add 4 tablespoons of the pistachio paste and combine until evenly distributed. Pour the filling into the pie crust. Mix the remaining pistachio paste with some water, add to an icing bag and make a large spiral design over the filling. Use a chopstick to make swirls in the spiral. (Learn more about this technique here.)
- Add raspberries and pistachios to decorate. Cool in the refrigerator for at least 2 hours before serving.
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