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Kulfi, a lusciously dense, almost chewy Indian ice cream, is often flavored with pistachios and cardamom. It inspired this pie. If you'd like your topping to be a true pistachio green, use in-shell roasted pistachios—they tend to retain their color better than the type sold out of the shell.

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Gallery

Credit: Yunhee Kim; Styling: Karen Shinto

Recipe Summary

total:
4 hrs 40 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Press cold pastry over bottom and up sides of a 9-in. pie pan. Crimp edges of pie with your fingertips and prick all over bottom with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375°.

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  • Bake pastry on bottom rack of oven until golden brown, 20 to 30 minutes. Let cool completely.

  • Stir ice cream with rose water and cardamom until smooth. Spoon ice cream into crust, set on a plate, and freeze at least 4 hours.

  • Peel papery brown skin from pistachios with a paring knife, then put nuts in a food processor and pulse until finely ground. Sprinkle ground pistachios over pie. Serve immediately.

  • *Find rose water at well-stocked grocery stores and at Indian and Middle Eastern markets. In-shell pistachios are a brighter green than the type sold shelled.

  • More pie tips:

  • Let the pie soften for 5 minutes at room temp to make slicing easier.

  • If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

  • Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Top just before serving.

Nutrition Facts

368 calories; calories from fat 62%; protein 5.8g; fat 25g; saturated fat 14g; carbohydrates 29g; fiber 0.9g; sodium 123mg; cholesterol 130mg.
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