Frozen Pistachio Halvah Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
5 tablespoons unsalted butter |
nine 5- by 2 1/2-inch graham crackers |
1/2 cup shelled natural pistachios |
1/3 cup sugar |
2/3 cup milk |
1/4 teaspoon vanilla |
2/3 cup crumbled halvah (about 5 ounces) |
1 cup well-chilled heavy cream |
Directions:
1. Preheat oven to 350°F.
2. Melt butter. Into a food processor break crackers and finely grind. With motor running, add butter. Press crumb mixture onto bottom and up side of a 9 1/2-inch (5-cup) pie plate and bake in middle of oven 6 to 8 minutes, or until shell is a shade darker. Cool shell on a rack.
3. In a shallow baking pan toast pistachios in middle of oven 5 minutes, or until a shade darker. Reserve 1 1/2 tablespoons pistachios for sprinkling on pie and finely chop remainder. In a saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. In a metal bowl whisk milk mixture and vanilla into halvah until halvah is dissolved. Set bowl with halvah mixture in a larger bowl of ice and cold water and cool mixture, stirring occasionally.
4. In a bowl beat cream until it just holds stiff peaks. Fold cream and chopped pistachios into halvah mixture and pour into shell. Freeze pie, uncovered, 1 hour. Sprinkle reserved pistachios over pie. Freeze pie, uncovered, until frozen hard, about 4 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand at room temperature about 15 minutes to slightly soften (for ease of cutting) before serving.
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