Ingredients
Serves: 12
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
For the Lemon Crust:
12 ounces lemon shortbread cookies (about 26 Oreo-sized cookies)
2 ounces (4 tablespoons) butter
1 tbsp fresh lemon zest (from 1 large or 2 small lemons)
For the Pistachio Pie Filling:
8 ounces (about 2 cups) shelled pistachios
1-2 tbsp vegetable oil
1 cup (8 oz) heavy cream
1 cup (4 oz) powdered sugar
1 tsp vanilla extract
½ tsp salt
8 ounces mascarpone cheese (can substitute cream cheese)
Green food coloring, optional (I used Americolor Leaf Green)
For the Lemon Whipped Cream:
1¼ cup (10 oz) heavy cream
1/3 cup powdered sugar
1 tbsp fresh lemon zest (from 1 large or 2 small lemons)
Preparation
