Lunch: Pistachio Cardamom Ice Cream Pie Recipe | Myrecipes

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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