This recipe is perfect for your Christmas lunch or New Year evening. It looks complicated because it’s a long one, but it’s just because I wanted to go through all steps. Enjoy it and Merry Christmas!
– 400g digestive biscuits
– 1 teaspoon vanilla extract
– 7 tablespoons vegetable margarine
Marzipan for filling:
– 450g shelled pistachios
– 2 cup of sugar
– About 1/2 cup water
Cream for filling
– 3 tablespoon cornstarch
– 500 ml soy milk (or other nondairy milk you prefer)
– 2 tablespoon vegetable margarine
– 1 teaspoon vanilla extract
– 150g finely chopped dark chocolate
– 100g of soy cream
In a mixer or blender, grind the biscuits until they turn into a flour. Place the crushed biscuits in a bowl and gradually add the margarine mixing everything with your hands. You should get a dough that does not stick and is soft. Add the vanilla essence and mix well. Let the dough resting for 10 minutes. Cover the bottom of a 24 cm round shaped pan. Preheat the oven at 250° C and put the pie to bake for 10 minutes. Lower the temperature to 180° C and let it baking for another 10 minutes. Meanwhile, start to prepare the filling.
Step 01: Marzipan
In a blender, combine the pistachios and sugar. Grind them well, still letting a few big bits of pistachio. Pistachios will drop a little bit of fat that will mix with the sugar, forming a slightly damp flour. Put this mixture in a container and add the water. Set aside.
Step 02: Cream
In a pan, dissolve the corn starch in cold milk. Add the margarine and cook over high heat, stirring constantly. When boiling, lower the heat and continue stirring until you have a smooth and creamy filling. The tip here is to turn off the fire a little before reaching the ideal cream and continue stirring. As the mixture and the pan is still hot, the cream will be still cooking. That done, add the vanilla essence and mix it well. If you prefer to get a good smooth cream, beat the mixture in the mixer.
Step 03: Marzipan Cream
Add the pistachio marzipan to the cream and Mix it well until getting an uniform mixture. Your filling is ready!
Putting it all together and final steps:
Remove the dough from the oven after 20 minutes. Wait about 5 minutes and put the filling on the pre-baked pastry. Return the pie to the oven (180° C) for 10 minutes. You’ll know the cake is ready when you observe that the side is lightly browned. Meanwhile, prepare the topping. Place the soy cream in a saucepa to cook. Once it starts to boil, turn off the heat and immediately add the chopped chocolate. Mix everything gently until the chocolate melts and make a homogeneous cream. Remove the pie from the oven and place the chocolate ganache on top. Serve it cold.
1. You can use other types of nuts to make this pie, as almond, macadamia or Brazilian nuts.
2. To prevent your dough forming bubbles or get out of shape while baking without filling, place a sheet of parchment paper or aluminum foil over the dough. Take it out carefully before adding the filling.