Description
A creamy and decadent pistachio and raspberry icebox cake, perfect for any occasion.
Ingredients
Scale
- 1 cup toasted unsalted shelled pistachios
- 1/2 cup granulated sugar, divided
- 2 cups plus 2 tablespoons milk
- 1 large egg
- 2 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons cold butter
- 1 1/2 cups heavy cream
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups seedless raspberry jam, divided
- 1 1/2 cups heavy cream
- 18 graham crackers
- fresh raspberries for garnish
- chopped pistachios for garnish
Instructions
- Line a 9×9-inch baking pan with parchment paper, leaving a few inches to overhang on all sides. Chill pan in the freezer until ready to use.
- Make pistachio pudding. In a food processor, pulse pistachios until finely ground and nuts begin to turn into a paste, about 3 minutes. Add 1/4 cup sugar and 2 tablespoons of milk. Continue to pulse until a thick paste forms.
- Whisk together the pistachio paste and remaining 2 cups of milk until well combined. Heat pistachio milk in a medium saucepot over medium-low heat until warm.
- In a heat-safe bowl, whisk together egg, egg yolks, remaining 1/4 cup sugar, and cornstarch. Slowly add pistachio milk, whisking constantly, until well combined. Pour mixture back into the pot and bring to a simmer over medium heat, stirring frequently. Continue to heat until pudding thickens, about 4-5 minutes. Remove from heat and add the butter, whisking until the butter melts and is fully incorporated. Transfer pudding to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Let cool completely.
- Whip 1 1/2 cups of heavy cream with powdered sugar and vanilla in a large bowl until stiff peaks form. Add 1 cup to the pistachio pudding, folding in the cream until well combined. Set aside the remaining whipped cream.
- Make raspberry cream. Whip 1 1/2 cups heavy cream until stiff peaks form. Add 1/3 of the whipped cream to 1 cup of jam and whisk together until smooth. Fold in the remaining whipped cream, mixing until smooth.
- Remove the prepared pan from the freezer. Line the bottom with graham crackers and spread half of the pistachio cream on top. Carefully spread 1/2 of the raspberry cream on top and lay another row of graham crackers. Repeat with the remaining pistachio cream and raspberry cream. Finish with the final layer of graham crackers.
- Spread the reserved whipped cream on top of the crackers in an even layer. Add dollops of the remaining 1/4 cup raspberry jam on top and swirl the jam into the whipped cream with a small spatula. Transfer the icebox cake to the freezer and let chill overnight or for at least 4 hours.
- When ready to serve, garnish the pistachio and raspberry icebox cake with fresh raspberries and chopped pistachios. Slice and serve.
Notes
- This dessert can be made a day in advance for best results.
- For a more intense pistachio flavor, use pistachio extract in addition to the ground pistachios.
- Feel free to substitute the raspberries with other berries if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg