Pistachio pie

For the dough:
200 g. flour
100 g. sugar
80 g. butter
1 egg
3 g. baking powder

For the topping:
250 g. ricotta
100 g dark chocolate
100 g fresh pistachio

Preparation:
1. Topping: thin cut the chocolate and, separately, the pistachio.
2. The dough: in a bowl mix the sugar and the egg until you get a soft cream; add the melted butter and, little by little, the flower and finally the baking powder. You should obtain a very soft dough. If it sticks to your hand and you can’t manage it, you can add a bit of flower. but don’t overdo it or it will become too hard once cooked.
3. Pre-heat the oven (180°, if possible ventilated) 4. Butter a cake tin and spread it with some flower so that the cake does not stick to the tin. Distribute evenly the dove in the cake tin and make sure that you create a higher edge all around.
5. On top of the dove put 1 layer of ricotta, 1 layer of chocolate, 1 layer of pistachio 6. Put it in the over for approx 20 minutes (with a non-ventilate over it should take a bit longer). In any case after 20 minutes check the color of the edge and stick a toothpick into it: if it comes up nice and clean it means it is ready Enjoy!

Thanks to Barbara

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You’re currently reading “Pistachio pie,” an entry on Thuis…..mijn A'dam

Published:
8 July 2009 / 15:14
Category:
Dessert, Le ricette di Luigi
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