#PistachioandCardamomBanoffeePie #Recipe #Dessert
Pistachio and Cardamom Banoffee Pie
This decadent dessert is a rich, creamy combination of sweet and savory. The pistachio crust is topped with a layer of gooey caramel and finished with a creamy cardamom-infused whipped cream. The perfect end to a special dinner – sure to please everyone at the table!
Ingredients:
- 1 package (14.3oz) of store-bought shortbread cookies
- 1/3 cup of unsalted butter, melted
- 1 cup of shelled pistachios, finely ground
- 1 can (14oz) of sweetened condensed milk
- 1 teaspoon ground cardamom
- 2 cups of heavy whipping cream
- 1/3 cup of powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon of salt
Directions:
- Preheat oven to 350°F. Place the shortbread cookies in a food processor and process until they are finely ground. Pour the crumbs into a medium bowl and stir in the melted butter and ground pistachios until all the ingredients are combined. Press the mixture into a 9-inch pie plate, making sure to press it firmly into the bottom and up the sides of the plate.
- Bake the crust for 15 minutes, until it is lightly golden. Remove from oven and let cool completely.
- In a medium saucepan, heat the condensed milk over medium-low heat and stir in the ground cardamom. Cook for 8-10 minutes, stirring frequently, until the mixture is thick and a dark caramel color. Pour the caramel into the cooled crust and spread it evenly. Refrigerate for 30 minutes.
- In a large bowl, beat the heavy cream, powdered sugar, vanilla extract, and salt on medium speed until stiff peaks form. Spread the whipped cream over the caramel layer and garnish with chopped pistachios. Refrigerate for 1 hour before serving.