Alon Shabo is one of the top pastry chefs in Israel, which I'[m proud to call one of my best friends. Whenever we meet I know we’ll make something delicious and pretty together, and every single time we bake something different.
We share the same passion for French Patisserie, and have similar taste in flavors and desserts. We met a few days ago in my kitchen and baked three different desserts together. The first one was this following pie. This pistachio chocolate pie that is pretty, delicious and not even that hard to make.
A short crust pastry filled with pistachio cream, both topped with shiny dark chocolate ganache, roasted pistachio halves and some edible gold dust.
Looking for more pie recipes? Try these: Salted Pretzel Chocolate Tart | American Strawberry Pie | Salted Honey Tart | Almond Apple Tart | Chocolate Brownie Pie
Pistachio Chocolate Pie | Photo: Natalie Levin
Pistachio Chocolate Pie | Photo: Natalie Levin
Pistachio Chocolate Pie
For short crust pastry:
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 100 grams (1 stick) cold butter (cut into cubes)
- 40 grams (4 tbsp.) icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water (as needed)
For pistachio cream:
- 100 grams (1 cup) natural pistachios (peeled)
- 100 grams (1 stick) cold butter cut into cubes
- 100 grams (1/2 cup) sugar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 10 grams (1 tbsp.) cornstarch
- 30 ml. (2 tbsp.) milk
- 1 large egg
For dark chocolate ganache:
- 100 grams dark chocolate (at least 60% cocoa solids)
- 125 ml. (1/2 cup) whipping cream
- Pinch of salt
Decoration:
- 10-15 grams roasted pistachio halves
- Edible gold dust
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 8-12 minutes or until it is lightly golden.
- Cool at room temperature.
- Pistachio cream: in a food processor with a steel blade put pistachios, butter, sugar, salt, vanilla and cornstarch and blend at high speed until the mixture is crumbly.
- Add milk and egg and continue to blend until you get a uniform, thick cream.
- Pour the cream over the half-baked crust, and smooth the top.
- Bake for 10-15 minutes or until the cream is golden and set at the edges, but still slightly soft in the center.
- Cool completely at room temperature.
- Chocolate ganache: chop the chocolate and put in a bowl.
- Heat cream and salt in a small saucepan to a simmer.
- Pour the hot cream over the chocolate, wait a minute, and whisk until you get a uniform and shiny chocolate ganache.
- Pour the ganache over the pistachio cream, smooth the top and refrigerate for about 1/2 hour to partially set.
- Decorate with roasted pistachios halves and some edible gold dust.
- Instead of pistachios you can use any other type of nut you like. Tastes will change accordingly.
- It is important to use dark chocolate with at least 60% cocoa solids, in order to get a good result.
- Keep the pie in a closed container in the refrigerator up to 5 days.
- Serve the pie at room temperature rather than cold.
- Gold dust can be bought in baking specialty stores.
Festive and delicious | Photo: Natalie Levin
So delicious! | Photo: Natalie Levin