Pistachio Cardamom Ice Cream Pie Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Ingredients
- Buttery Pie Pastry, using 3 tbsp. light brown sugar instead of the powdered sugar
- 5 cups pistachio ice cream (preferably not artificially tinted green), softened until easily spoonable
- 2 teaspoons rose water*, optional
- 1 teaspoon ground cardamom
- 2 tablespoons freshly shelled roasted salted pistachios*
Instructions
- 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 °.
- 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.
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