Wednesday, March 25, 2015

Pistachio-Crusted Mint Chocolate Cream Pie

This pie is a triple Saint Patrick’s Day treat with the green pistachio crust, minty chocolate filling, and green clover on top. It is also a healthy option because it contains no refined sugars and no added fats. It is still creamy and tasty. The avocado clover on top is optional, but it does add a nice presentation and you don’t really taste the avocado too much.

Pistachio-Crusted Mint Chocolate Cream Pie
CRUST
1 cup unsalted pistachios
½ cup golden raisins
1-2 Tablespoons water
FILLING
3 cups milk (non-dairy will work)
¼ cup cornstarch
¼ cup maple syrup
3 Tablespoons unsweetened cocoa powder
1 teaspoon mint (peppermint) extract
TOPPING
½ ripe avocado
2 Tablespoons honey
1 teaspoon lemon juice

CRUST: Pulse the nuts and raisins until well grounded. Dribble in the water, a little at a time, until mixture just begins to come together. Press into a nine inch pie plate.
FILLING: In a medium saucepan, whisk together one cup of milk and the cornstarch. Whisk in the remaining milk, then the maple syrup and cocoa. Bring mixture to a boil, then boil lightly for about eight minutes until thickened. Remove from heat and stir in the mint extract. Pour into prepared crust and place a piece of parchment paper or plastic wrap directly on the filling to prevent a skin from forming. Cool, then chill for a few hours until firm.
TOPPING: Mash together the avocado, honey, and juice until smooth. Spread in a clover pattern on top of the filling. Garnish with additional pistachios.

 

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