PISTACHIO BUTTER PIE

Serves 8 / Makes 1 pie

Crust:

30 creme-filled chocolate sandwich cookies

1 teaspoon instant espresso powder

2 pinches kosher salt

6 tablespoons (85 grams) unsalted butter, melted, plus more for the pie dish

Fudge:

1/4 cup (57 grams) unsalted butter

1/2 cup (40 grams) unsweetened cocoa powder

1/2 cup (100 grams) sugar

1/2 teaspoon instant espresso powder

1/8 teaspoon kosher salt

1/4 cup (60 grams) heavy cream

Filling:

4 ounces (113 grams) cream cheese, room temperature

1 cup (224 grams) unsweetened pistachio butter

¼ teaspoon kosher salt (omit this if your pistachio butter is salted!)

Zest of half a lemon

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract

1 1/2 cups (180 grams) powdered sugar, divided

1 1/2 cups (360 grams) heavy cream, divided

TO make the crust, preheat the oven to 350°F. Grease a 9- to 9 1/2-inch pie pan.

COMBINE the cookies, espresso powder and salt in a food processor until very finely ground. With the food processor running, drizzle in the butter and blend until combined. Transfer the mixture to the pie pan and pack it very firmly on the bottom and sides. Bake until set, about 6 minutes.

TO make the fudge, combine the butter, cocoa, sugar, espresso powder, salt and cream in a medium saucepan over medium-low heat. Cook until the butter melts then whisk to combine. Continue to cook, whisking, until smooth and glossy, 3 to 5 minutes. Remove from the heat.

When the crust is done baking, pour most of the fudge into the crust and spread it evenly around the bottom. Reserve a few spoonfuls to drizzle on top. Stick the crust in the fridge to cool completely while you make the filling.

TO make the filling, in a large bowl combine the cream cheese, pistachio butter, salt (if using), lemon zest, vanilla, and almond extract and mix with an electric mixer until smooth. Add 1 ¼ cups (150 grams) powdered sugar and mix to combine. Add ¼ cup (60 grams) heavy cream and mix until smooth and spreadable. In a separate large bowl, beat the remaining 1 ¼ cups (300 grams) heavy cream with the remaining ¼ cup (30 grams) powdered sugar to stiff peaks. Fold the whipped cream into the pistachio butter mixture in a few batches until it reaches your desired aesthetic (sometimes I like it a little streaky, other times I like it totally combined). Pour the mixture into the cooled crust and make some nice swoops with a spoon or spatula. Drizzle with the reserved fudge (if it's firmed up by now, you can reheat it gently until it's drizzly), swirl it around and then let set in the fridge for 4 hours or up to overnight. (Or freeze it and thaw in the fridge!) Enjoy!

STORE leftovers in the fridge for 2 to 3 days.