Chocolate and Pistachio Cream Pie Recipe

By garciamoss

Ingredients

• Shortcrust Pastry:
• 1 3/4 cups plain flour
• Pinch salt
• 1 / 2 stick butter
• 1/4 cup lard (from sustainably raised animals) or shortening
• 2 to 3 tablespoons water, to mix
• Grated zest of 1 orange
• 2 tablespoons milk, to glaze
• Filling:
• 2 eggs
• 2/3 cup superfine sugar, plus extra for sprinkling
• 2/3 cup heavy cream
• 5 ounces bittersweet dark chocolate, finely chopped
• 2 tablespoons pistachio nuts, toasted and roughly chopped

Details

Adapted from motherearthliving.com

Preparation

Step 1

Shortcrust Pastry:
1. Sift the flour and salt into a bowl. Cut the fat into cubes and add this to the flour. Use your fingertips to rub the fat into the flour until the mixture resembles fine breadcrumbs. Add the water very gradually, stirring it in with a knife. When the dough just sticks together, knead it lightly until it forms a ball. Wrap in plastic wrap and allow to rest for at least 15 minutes in the refrigerator. It can be left in the refrigerator for up to 2 days. Alternatively it can be frozen until ready to use.
2. Once you have the basic mixture you can flavor it with toasted ground spices, chopped fresh herbs or toasted and finely chopped nuts. Makes 10 ounces of pastry dough.

For the filling:
1. Preheat the oven to 350 degrees.
2. Lightly grease a fluted 14 by 4 1/2-inch baking pan. Divide the dough into 2 portions, one slightly larger than the other. Roll the larger portion out to a rectangle big enough to line the base and sides of the pan. Cover with plastic wrap and chill in the refrigerator while you make the filling. Roll out the remaining pastry to a size large enough to cover the top of the pan. Place on a baking sheet, cover with plastic wrap, and also chill while you prepare the filling.
3. Place the eggs and sugar in a bowl and beat together. Stir in the cream, chocolate and pistachio nuts, then pour into the pastry shell. Brush the rim of the pastry with milk and position the lid in place, pressing the edges to seal. Trim the edges and make a steam hole in the middle of the lid. Brush with milk to glaze and sprinkle with superfine sugar.
4. Bake for 30 to 35 minutes, then leave to cool for at least 15 minutes before removing from the pan. Place on a cooling rack and leave to cool for a further 10 minutes before cutting into slices. Letting the pie stand for a few minutes allows it to set, making it easier to slice. Don’t worry—it will still be warm and gooey! Serves 6.