White Chocolate Pistachio Pie Recipe (Chocolate Recipes)

Ingredients

• 3 tbsp butter softened
• 3 tbsp castor sugar
• 1/2 tsp vanilla essence
• 1/3 cup desiccated coconut
• 2 tbsp cocoa powder
• 1/2 cup maida (plain flour)
• 2 tbsp cold milk (whole Buffalo, 6.5% fat)
• 1/2 cup (60 grams) grated dark chocolate
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• 2 tbsp sugar
• 1/2 cup (100 grams) fresh cream, chilled
• 2 tbsp chopped pistachios
• unbeaten whipped cream
• mixed fruits

Steps

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.
9. Combine the white chocolate, milk, cornflour, and sugar and mix well.
10. Simmer over gentle heat for 2 to 3 minutes, stirring continuously to get a smooth sauce.
11. Whisk the fresh cream in another bowl till soft peaks form. Cool completely.
12. Gently combine the cooled white chocolate mixture and whipped cream using a spatula.
13. Pour the filling mixture over the baked crust.
14. Garnish with the pistachios, whipped cream and fresh fruits.
15. Refrigerate for 4 to 6 hours.
16. Serve chilled.