Chocolate and Pistachio Cream Pie Recipe

Pair a bit of vanilla ice cream with this Chocolate and Pistachio Cream Pie recipe for a perfect dessert.

| February 2014

  • Pie Book Cover
    In “Pie,” author Angela Boggiano gives you the tools to make the perfect pastry.
    Cover courtesy Craig Robertson/Mitchell Beazley
  • Chocolate and Pistachio Cream Pie
    This pie has a deliciously creamy chocolate custard filling that is so simple to make, and it’s perfect served warm with scoops of vanilla ice cream.
    Photo courtesy Mitchell Beazley

  • Pie Book Cover
  • Chocolate and Pistachio Cream Pie

Everyone has a weakness for the perfect pie—succulent, crisp, golden pastry surrounding an infinite possibility of fillings. In Pie (Mitchell Beazley, 2013), author and food stylist Angela Boggiano shows you how to master the basic art of pastry making and how to transform even the most frugal filling into a luxury. Follow this excerpt to get a delicious Chocolate and Pistachio Cream Pie recipe.

You can purchase this book from the Mother Earth Living store: Pie.

Find more pie recipes and tips from Boggiano in Shortcust Pastry recipe.

This pie has a deliciously creamy chocolate custard filling, which is so simple to make, and it’s perfect served warm with scoops of vanilla ice cream. Bake it in a rectangular baking pan so that it’s really easy to slice into bars.



Chocolate and Pistachio Cream Pie Recipe

For the pastry

• 10 ounces Sweet Shortcrust Pastry, adding grated zest of 1 orange to the mixture
• 2 tablespoons milk, to glaze






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