Photo: Yunhee Kim; Styling: Karen Shinto
YieldsServes 12Total Time4 hrs 40 mins
Kulfi, a lusciously dense, almost chewy Indian ice cream, is often flavored with pistachios and cardamom. It inspired this pie. If you'd like your topping to be a true pistachio green, use in-shell roasted pistachios—they tend to retain their color better than the type sold out of the shell.

How to Make It

Step 1
1

Press cold pastry over bottom and up sides of a 9-in. pie pan. Crimp edges of pie with your fingertips and prick all over bottom with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375°.

Step 2
2

Bake pastry on bottom rack of oven until golden brown, 20 to 30 minutes. Let cool completely.

Step 3
3

Stir ice cream with rose water and cardamom until smooth. Spoon ice cream into crust, set on a plate, and freeze at least 4 hours.

Step 4
4

Peel papery brown skin from pistachios with a paring knife, then put nuts in a food processor and pulse until finely ground. Sprinkle ground pistachios over pie. Serve immediately.

Step 5
5

*Find rose water at well-stocked grocery stores and at Indian and Middle Eastern markets. In-shell pistachios are a brighter green than the type sold shelled.

Step 6
6

More pie tips:

Step 7
7

Let the pie soften for 5 minutes at room temp to make slicing easier.

Step 8
8

If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

Step 9
9

Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Top just before serving.

Ingredients

 5 cups pistachio ice cream (preferably not artificially tinted green), softened until easily spoonable
 2 teaspoons rose water*, optional
 1 teaspoon ground cardamom
 2 tablespoons freshly shelled roasted salted pistachios*

Directions

Step 1
1

Press cold pastry over bottom and up sides of a 9-in. pie pan. Crimp edges of pie with your fingertips and prick all over bottom with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375°.

Step 2
2

Bake pastry on bottom rack of oven until golden brown, 20 to 30 minutes. Let cool completely.

Step 3
3

Stir ice cream with rose water and cardamom until smooth. Spoon ice cream into crust, set on a plate, and freeze at least 4 hours.

Step 4
4

Peel papery brown skin from pistachios with a paring knife, then put nuts in a food processor and pulse until finely ground. Sprinkle ground pistachios over pie. Serve immediately.

Step 5
5

*Find rose water at well-stocked grocery stores and at Indian and Middle Eastern markets. In-shell pistachios are a brighter green than the type sold shelled.

Step 6
6

More pie tips:

Step 7
7

Let the pie soften for 5 minutes at room temp to make slicing easier.

Step 8
8

If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.

Step 9
9

Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Top just before serving.

Pistachio Cardamom Ice Cream Pie