Chocolate pie with pistachios
4 servings
40 minutes
Pistachio chocolate pie is a refined blend of rich chocolate flavor and delicate nutty notes. This recipe comes to us from sunny Italy, where simplicity and ingredient quality are valued. The velvety texture of the pie, complemented by crunchy pistachio pieces, creates a perfect balance between softness and the slight bitterness of cocoa. Vanilla sugar adds a subtle sweetness, while butter makes the pastry especially juicy. This dessert will adorn any table—be it a cozy family tea or a festive event. Serve it slightly warm, accompanied by a scoop of vanilla ice cream or a cup of strong espresso. Each spoonful of this pie is a journey into the heart of Italian culinary tradition.
1
Beat 90 g of melted butter until fluffy with 120 g of sugar, 1 tbsp of vanilla sugar, 60 g of cocoa powder, 2 large eggs, and 1 yolk.
- Butter: 90 g
- Sugar: 120 g
- Vanilla sugar: 1 tablespoon
- Cocoa powder: 60 g
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
2
Add 40 g of sifted flour and 0.5 tsp of baking powder, salt.
- Wheat flour: 40 g
- Baking powder (raising agent): 0.5 teaspoon
- Salt: pinch
3
Quickly mix the dough without kneading, add a large handful of coarsely chopped pistachios, and place it in a greased mold.
- Pistachios: 50 g
- Butter: 90 g
4
Bake at 120°C for 25 - 30 minutes.
