Schaffer’s Genuine Foods’ White Chocolate Pistachio Freezer Pie

PIE-A-DAY #38

This recipe comes to us from Kathleen Schaffer, a friend of Good Food and Co-Founder of Schaffer’s Genuine Foods.

The stone fruits at the Santa Monica Farmer’s market are so spectacular this summer, we have been serving them to our clients with abandon.

When we were thinking of a pie that we wanted to make we thought of stone fruits first.

So on our usual weekly pilgrimage to the Wednesday’s market we bought a number of perfect plums, pluots, peaches and nectarines. As we were leaving we were snacking on a handful of pistachios in the hot sun and Charlie mentioned how much he loves our white chocolate pistachio semi freddo.

It was hot and a frozen pie seemed to be in order. We arrived at our kitchen, and began whipping this thing up. We made a crust from panko and amaretti cookies. The result is super crispy goodness that maintains it’s crunch even frozen. I think Evan may fall in love with this one!

Keep reading for the recipe…

CRUST

1 ¼ cups panko bread crumbs

¼ cup cocoa powder

1 cup amaretti cookies

¼ cup sugar

½ stick butter

¼ tsp salt

FILLING

1 cup pistachios, chopped, reserve 3 T for garnish

1/4 tsp salt

3 T butter

6 oz. white chocolate chopped

2 whole eggs

½ cup sugar

1 tsp vanilla bean paste

¼ tsp almond extract

1 ½ cups heavy cream

GLAZE

½ cup espresso

½ cup dark chocolate chopped

1 pinch salt

1 T corn syrup

½ cup powdered sugar

1 tsp vanilla bean paste

Preheat oven 350 degrees

1.) In a food processor combine panko, cocoa powder, amaretti cookies, salt

2.) melt .5 stick butter

3.) pulse butter into bread crumb mix

4.) press into a 9″ pie plate or scalloped edge tart pan (with removable bottom)

5.) cover with parchment or wax paper add pie weights on top and blind bake for 15

minutes remove weights and parchment and bake for another 5 minutes, cool on

rack

6.) for filling: in a skillet lightly toast pistachios in 2 T butter with .25 tsp salt

remove from heat and chill nuts

7.) place white chocolate in a double boiler and melt, set aside

8.) in another double boiler combine eggs with 1/2 cup sugar, heat until 140

degrees, stirring constantly with wire whip

9.) remove from heat and continue to whip eggs and sugar until pale yellow and

fluffy

10.) add melted white chocolate to egg mixture, add almond extract and vanilla bean

paste let cool to room temp

11.) whip cold cream until stiff peaks

12.) fold half of the whipped cream into the chocolate mixture to lighten it. Add the

lightened chocolate mixture to the rest of the whipped cream and fold until just

blended fold the pistachios into mixture

13.) pour mixture into pie shell and place in freezer

14.) make the glaze: add all ingredients together and stir over a double boiler until

smooth and shiny. Pour glaze over cold pie and sprinkle reserved 3 T of chopped pistachios for garnish.

15.) continue to freeze pie for at least 3 hours before serving