SEA SALT-PISTACHIO FUDGE PIE
We added pistachios to our fudge pie and sprinkled with sea salt for a sweet and salty dessert treat that's ready to eat in less than an hour.
Provided by Stephanie Wise
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, stir together nuts, granulated sugar, brown sugar, cocoa and flour. Add eggs; stir to combine. Add melted butter and vanilla; stir to combine. Pour into crust-lined plate.
- Bake 35 minutes or until center is set and crust is golden brown. Immediately sprinkle with sea salt. To serve pie warm, cool on cooling rack about 10 minutes, or serve at room temperature.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE-PISTACHIO FUDGE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
- For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
- Serve with whipped cream if desired.
PISTACHIO FUDGE
Marshmallow creme and confectioners' coating are blended with sugar and evaporated milk. Then chopped pistachios and green food coloring complete this fudge that's perfect for the holidays.
Provided by sal
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h20m
Yield 36
Number Of Ingredients 8
Steps:
- Grease a 9x13 inch baking dish.
- In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
- Pour into prepared pan and cool.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 23.6 g, Cholesterol 9.6 mg, Fat 6.6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 49 mg, Sugar 21 g
PISTACHIO CREAM PIE
This pie has a walnut crust and two uncooked layers--cream cheese and pudding. It's made in a 9x13-inch baking dish.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
- Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
- Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 76.7 g, Cholesterol 83.9 mg, Fat 47.1 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 30.8 g, Sodium 618.7 mg, Sugar 50 g
PISTACHIO FUDGE
This fudge is different from the other Pistachio Fudge on Food.com. I got it from a Facebook blog named Lady Behind The Curtain. Use a 3.4 ounce package of Instant Pudding. Food.com is not letting me enter the correct weight of the package.
Provided by mandabears
Categories Candy
Time 25m
Yield 42 pieces
Number Of Ingredients 7
Steps:
- Line an 8x8 baking pan with aluminum foil making sure the foil hangs over the edges of the pan.
- In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk.
- Heat over medium heat until melted and smooth, stirring constantly.
- Add the pudding mix and stir until pudding mix dissolves.
- Add marshmallow and stir until melted and smooth.
- Pour mixture into prepared pan.
- Sprinkle pistachios on top and press down with the palm of your hand.
- Cover with aluminum foil and refrigerate until set.
- 9. When ready to serve remove from pan and remove foil.
- Cut into small pieces and serve.
Nutrition Facts : Calories 133.1, Fat 6.5, SaturatedFat 3.3, Cholesterol 7.1, Sodium 38.1, Carbohydrate 17.2, Fiber 0.3, Sugar 15.1, Protein 2.1
NIGELLA LAWSON EASY CHOCOLATE PISTACHIO FUDGE
So easy and quick...great for an instant chocolate fix. Make these and put them directly into the freezer. This fudge stays nice and smooth but be sure to keep these cool. I use walnuts when I don't have pistachios.
Provided by Lee_tah
Categories Candy
Time 20m
Yield 60 pieces
Number Of Ingredients 5
Steps:
- Line a 23cm/9 inch square pan with foil and grease lightly -- I use the spray. Scatter nuts on the bottom of the prepared pan.
- Place the chocolate, condensed milk, butter and salt in a glass bowl and microwave on MED(50%) for about 4 minutes. Stir every minute until just melted.
- Pour the mixture on top of the nuts. You can smooth the top, if you want it to look tidy.
- Nigella recommends to let the fudge cool in the fridge til set, but I put it directly in the freezer. (So I can eat it sooner!) It can be eaten directly from the freezer, as it doesn't freeze hard.
- Cut into 2cm x 3cm pieces. Very rich and satisfying!
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