Description
Super simple and delicious pistachio cream pies made with phyllo shells, pistachio pastry cream and toasted brown sugar meringue topping. Recipe and photo by Bernice Baran of Baran Bakery blog.
Ingredients
- 6 ounces lightly salted and roasted unshelled pistachios
- 3/4 cup, water divided
- 2 large egg yolks
- 1/2 cup plus 2 tablespoons light brown sugar lightly packed, divided
- 1/2 tablespoon cornstarch
- 1/4 cup milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla bean paste
- 1 package (15 count) Athens® Phyllo Shells
- 2 large egg whites
- 1/2 teaspoon vanilla extract
Directions
Place the pistachios in a food processor and grind them for a few minutes until they are as ground as they are going to get. Add in 1-2 tablespoons of the water at a time and pulse until the pistachios form a thick paste. Set aside.
In a medium bowl, combine the egg yolks, 2 tablespoons brown sugar and cornstarch to make the pistachio pastry cream. Whisk them together until the mixture is smooth. Set aside.
In a medium saucepan over low-medium heat, bring the milk and butter to a simmer. Then, slowly pour it over the pistachio pastry cream mixture while whisking continuously.
Return the whole mixture to the pot. Over low-medium heat, whisk continuously for a few minutes until you see the first bubble pop. After the first bubble, whisk for one more minute. Remove the cream from the heat and pour through a sieve into a bowl. Add the vanilla and pistachio paste and use a whisk to fully combine it. Spoon 1 tablespoon of the pistachio pastry cream into each shell.
In a small saucepan over low heat, bring ½ cup water to a simmer. While simmering, place a bowl with the egg whites and 1/2 cup brown sugar on top of the saucepan, creating a double boiler. Whisk the egg whites and sugar over low heat for 5 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved or you can use a candy thermometer and bring the mixture to about 150°F.
When the sugar granules are fully dissolved in the egg whites, remove the bowl from the heat and place it on a stand mixer. Add the vanilla and beat the mixture on high speed, until stiff peaks form and the mixture is no longer warm.
Use a piping bag fit with your favorite tip to pipe meringue on top of the cream pies.
Use a culinary torch or lighter to toast the meringue and top with chopped pistachios. You can also toast the meringue by placing them in a preheated oven to broil for 2-3 minutes, on the top rack.
