Pistachio-Apricot Cream Pie with Basil Crystals
Makes 8 Servings
Mild, creamy pistachio pastry cream in a graham cracker crust, topped with tart, tangy, fruity artisan apricot jam & garnished with basil crystals.
INGREDIENTS
- Crust:
- 2 cups Graham Cracker Crumbs
- 1 stick (4oz) Unsalted Butter, melted
- 1 pinch Salt
- Filling:
- 2 cups Whole Milk (could substitute soy or almond milk)
- 4 Egg Yolks
- ½ cup Sugar
- 1 pinch Salt
- ½ cup All Purpose Flour
- 1 jar Pistachio Cream
- 1 tsp Vanilla Extract or seeds of ½ a Vanilla Bean (how to use a vanilla bean)
- 1 jar Ayako & Family Apricot Preserves
- Basil Crystals
- Whipped Cream
- 9” Pie Pan or Tart Pan
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Stir together a pinch of salt, the melted butter and the graham cracker crumbs in a large bowl.
3
Press the graham cracker mixture into the pan.
4
Bake the crust in the oven for ten minutes.
5
Pour the milk and vanilla into a small pot on the stove and scald it (heat it just until it starts to steam).
6
Put the egg yolks in a large bowl. Whisk them to break them up, then whisk in the filling’s pinch of salt, flour and the sugar.
7
Add the scalded milk to the bowl, a little at a time, while whisking.
8
Pour the filling from the bowl into a large pot.
9
Put the pot on the stove over high heat and whisk it constantly until the mixture releases a bubble.
10
Move the cooked pastry cream from the pot to a bowl over an ice water bath and stir it to cool most of the way (it should still be warm). Stir in the pistachio cream.
11
Use a spatula to put the pastry cream into the crust & smooth the top with an offset spatula.
12
Move the pie to the fridge to chill.
13
Spread the apricot preserves across the top of the pastry cream.
14
Serve garnished with whipped cream and basil crystals.