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Upside Down Pistachio Pie

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Upside Down Pistachio Pie has a supreme taste. Upside Down Pistachio Pie gets its taste from cream mixed with honey and raspberry jam. Upside Down Pistachio Pie is inspired by many bakeries worldwide.
  9 inch pie crust 2
  Water 1⁄3 Cup (5.33 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Pistachios 2 Cup (32 tbs), chopped
  Heavy cream 1⁄2 Cup (8 tbs)
  Raspberry jam 1⁄3 Cup (5.33 tbs)
  Blackcurrant liqueur 1 Ounce
  Pistachios 1 Ounce

Line a springform pie pan with crust so dough slightly exceeds rim.
In a saucepan, bring to a boil water, brown sugar and honey.
Mix until brown sugar dissolves.
Reduce heat.
Simmer 25 minutes.
Fold in butter, pistachios and cream.
Simmer at least 15 minutes.
Pour into crust.
Preheat oven to 400 °F (205 °C).
Moisten edges of dough.
Cover with second crust, so dough also slightly exceeds rim.
Pinch edges.
Bake in oven 30-35 minutes.
Let cool.
In a saucepan, melt together jam and blackcurrant liqueur.
Brush over pie.
Decorate with pistachios.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5333 Calories from Fat 2855

% Daily Value*

Total Fat 328 g504.4%

Saturated Fat 116.2 g581.2%

Trans Fat 0 g

Cholesterol 285.4 mg95.1%

Sodium 1964.7 mg81.9%

Total Carbohydrates 564 g188.1%

Dietary Fiber 34.1 g136.3%

Sugars 262.8 g

Protein 73 g147%

Vitamin A 93.7% Vitamin C 24.7%

Calcium 43.8% Iron 91.1%

*Based on a 2000 Calorie diet

Upside Down Pistachio Pie Recipe