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Pistachio Pie


cup raw pistachio kernels
cup sugar
1 tsp lemon juice
2 tsp cornstarch
1 pint pistachio ice cream
1 cup strawberries
12 macaroon cookies
3 cups whipped cream
whole strawberries for the top


Crush macaroon cookies; add pistachios and coarsely chop in a blender or processor.
Spread mixture in ungreased 10 inch pie plate. With fingertips, press to cover the bottom of the plate evenly with the mixture. Set aside.
Place cleaned and crushed strawberries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over low heat, stirring until the mixture thickens. Let cool.
Spread berry mixture in pie plate. Cover and freeze for 30 minutes. When frozen, spread slightly softened ice cream evenly over the top and refreeze. Top with whipped cream. Decorate with whole strawberries.