Lemon Cream Pie with Marshmallow & Pistachio Crust

Lemon Cream Pie with Marshmallow & Pistachio Crust

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups shelled unsalted pistachios

  • 1

    teaspoon coarse salt

  • ½

    cup marshmallow cream, such as Fluff

  • 1

    teaspoon unflavored powdered gelatin

  • 1

    cup sugar

  • 6

    lemons, zested, plus ⅔ cup lemon juice

  • 8

    eggs

  • 2

    sticks (8 oz.) unsalted butter, cut into tbsp.

  • 30

    marshmallows

  • ½

    cup mini marshmallows

Directions

Preheat the oven to 350 degrees . Spread the pistachios on a baking sheet and bake until lightly toasted, 6 to 7 minutes; let cool. Transfer to a food processor and coarsely grind; transfer to a medium bowl and toss with 1/2 tsp. salt. Mix in the marshmallow cream. Using damp hands (moistening them again as needed), press the mixture evenly into a 9-inch pie pan to form a crust. In a small bowl, sprinkle the gelatin over 1 tbsp. cold water. In a large, heavy saucepan, whisk the sugar, lemon zest, lemon juice and eggs. Cook over low heat, whisking constantly, until the mixture thickens but does not simmer, about 8 minutes. Immediately remove the pan from the heat; whisk in the gelatin and 4 tbsp. butter until absorbed. Whisk in the remaining 12 tbsp. butter and 1/2 tsp. salt until the mixture is smooth. Transfer the lemon curd to a container; refrigerate for a few hours or overnight. Remove the curd from the refrigerator and spread evenly onto the crust. Freeze for 1 hour. Preheat the broiler. Remove the pie and top with the large marshmallows; fill in the cracks with the mini marshmallows, Broil until golden-brown on the top, about 3 minutes. Remove and let cool slightly; slice with a wet knife.


Nutrition

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