Lemon & Pistachio Pie, from my cookbook

It’s out! Everything you need to know about being a virtuous tart! The Extra Virgin Kitchen cookbook published by Gill & Macmillan. We’re giving away a personalised copy today, for you or a dear friend. 

 

Flummoxed, quite frankly, to see Lisa Hannigan making the lemon and pistachio pie. I nearly wept with giddiness when I stumbled upon this tweet. Lisa’s a true hero of mine, and kept me company through the relentless night feeds of two hungry thugs (on my iPod, jeesh).

 

@SusanJaneHealth Woop! So yummy, thank you pic.twitter.com/j4eeQGabE5

— Lisa Hannigan (@LisaHannigan) May 18, 2014

 

Lemon and Pistachio Pie with Orange Blossom Yoghurt

This recipe is designed to drive your neurotransmitters wild without driving up your blood sugar levels or gunging your arteries.

But aren’t nuts fattening?

Nuts contain monounsaturated fat. That’s the healthy one associated with lower rates of heart disease and cholesterol. Commercial candy, on the other hand, is a source of nasty fat, responsible for bumping up your bad LDL cholesterol and haunting your arteries. Please don’t confuse the two fats – they behave very differently in the body. In fact, the British Medical Journal published research on Polymeal foods that, if consumed daily, would reduce the risk of cardiovascular disease by 75%. Dark chocolate and nuts were two of the seven foods. Glee.

 

For the biscuit base:

 

3/4 cup unsalted cashews

1/2 cup shelled pistachios

1/3 cup sultanas

juice and zest of 1 small lemon

2 tablespoons maple or brown rice syrup

1/4 teaspoon unrefined salt

 

For the filling:

 

1 1/2 cups raw unsalted cashew nuts, soaked overnight

1/2 cup raw agave or brown rice syrup (maple not good)

up to 1/2 cup melted extra virgin coconut oil

juice of 1 1/2 lemons (or 2 small lemons)

1/2 teaspoon turmeric

handful of shelled pistachios, to decorate

 

Briefly pulse the base ingredients together using a food processor. Stop the motor when the dough starts to clump together. Spread the nutty dough over the bottom of a lightly oiled 18cm springform tin. These are a special type of baking tin usually used to make cheesecakes.

Place in the freezer to chill while you get going on the filling.

Drain the cashew nuts and discard the soaking liquid. Cream the softened cashews with the remaining filling ingredients until smooth and glossy. This should take 2 minutes in a blender or food processor. Add more turmeric if you want to achieve an even brighter glow. Too much, though, and planes will start landing on your house. Pour over your base and return to the freezer until beckoned.

Allow to thaw for 5 minutes before cutting the pie from frozen. Crush a handful of shelled pistachios with the bottom of a saucepan and tickle the top of the pie with them. Serve with thick cultured coconut or soya yoghurt splashed with orange blossom water or culinary-grade orange oil. And maybe a pitcher of iced green tea on a sweltering summer’s day.
a Rafflecopter giveaway

 

Competition details:

1. The winner will be randomly chosen at 10am this Thursday by Random.org, and posted above.
2. Mum, you can’t enter!
3. Multiple entries are permitted (e.g. one tweet is the equivalent of one entry. Following Gill & Macmillan on twitter is another way of entering)
4. This giveaway is only open to Irish postal addresses this time, sorry. I will not be mailing the prize myself. It will be mailed directly from Gill and Macmillan Publishing House.