Ingredients
| 4 oz | 6'' Pie Shell |
|---|---|
| 4 oz | Pistachio Mousse |
| .75 oz | Chopped Pistachios |
| 4 oz | Vanilla Pudding |
Chef Notes
Mousse Formula • 1 - 5 lb. container Rich’s vanilla pudding • Either 1 container of liquid Perfect Finish® or ½ pail of whipped Perfect Finish® (8 lbs.), vanilla • 2 small boxes instant pistachio filling. • If using liquid Perfect Finish®, mix all items together until well blended and whipped to proper consistency. • If using whipped Perfect Finish®, mix instant pudding into the pudding first, then add the whipped Perfect Finish® • Keep refrigerated
Directions
1 |
Using an unbaked 6” pie shell, bake according to pie shell direction. Let cool. |
|---|---|
2 |
Place vanilla pudding in the bottom of the pie shell. |
3 |
Top with pistachio mousse and then pipe mousse on top. (see notes) |
4 |
Garnish with chopped pistachios around the outside edge of pie and dust top with Amoretti dusting powder |
1 pie
