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1 prebaked Chocolate Cookie Crust (see Cookie Crusts)
2 large whole eggs
3 egg yolks
3/4 cup (3 ounces) confectioners' sugar
4 ounces (a scant 1/2 cup) pistachio paste
1 1/2 cups (12 ounces) heavy cream
chopped pistachios, for garnish
For the filling: Beat the eggs, yolks, and confectioners' sugar together in the top of a double boiler. Cook over simmering water, stirring constantly, until thickened and the temperature reaches 165°F.
Remove the mixture from the heat and stir in the pistachio paste. Set over a pan of ice water to cool, stirring occasionally.
In a separate bowl, whip the heavy cream and then fold it into the cooled egg mixture. Spoon it into the prepared crust, sprinkle with chopped nuts and freeze for at least 6 hours, until firm. Yield: one 9-inch parfait pie.