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| Pistachio Pie |
Ingredients
1/4 cup raw pistachio kernels
1/4 cup sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint pistachio ice cream
1 cup strawberries
12 macaroon cookies
3 cups whipped cream
whole strawberries for the top
Method
Crush macaroon cookies; add pistachios and coarsely chop in a blender or
processor. Spread mixture in ungreased 10 inch pie plate. With fingertips, press to
cover the bottom of the plate evenly with the mixture. Set aside.
Place cleaned and crushed berries, sugar, lemon juice and cornstarch in a medium
saucepan. Cook over low heat, stirring until the mixture thickens. Let cool.
Spread berry mixture in pie plate. Cover and freeze for 30 minutes. When frozen,
spread slightly softened ice cream evenly over the top and refreeze.
Top with whipped cream. Decorate with whole berries.
1/4 cup raw pistachio kernels
1/4 cup sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint pistachio ice cream
1 cup strawberries
12 macaroon cookies
3 cups whipped cream
whole strawberries for the top
Method
Crush macaroon cookies; add pistachios and coarsely chop in a blender or
processor. Spread mixture in ungreased 10 inch pie plate. With fingertips, press to
cover the bottom of the plate evenly with the mixture. Set aside.
Place cleaned and crushed berries, sugar, lemon juice and cornstarch in a medium
saucepan. Cook over low heat, stirring until the mixture thickens. Let cool.
Spread berry mixture in pie plate. Cover and freeze for 30 minutes. When frozen,
spread slightly softened ice cream evenly over the top and refreeze.
Top with whipped cream. Decorate with whole berries.