Pistachio-Chocolate Layer Pie

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Place the French pastry pie crust (200g) into a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough.

3. 3

   Blind bake the crust for 10-12 minutes until lightly golden. Remove from oven and let cool completely.

4. 4

   Spread the pistachio pie filling (188g) evenly over the cooled crust, smoothing the surface with a spatula.

5. 5

   In a small bowl, mix the cocoa/espresso dust (32g) and sprinkle half of it over the pistachio layer.

6. 6

   Gently spoon the prepared chocolate mousse (150g) over the cocoa/espresso layer, spreading it evenly to cover the entire surface.

7. 7

   Sprinkle the remaining cocoa/espresso dust over the chocolate mousse layer.

8. 8

   Dust the top of the pie with powdered sugar (8g) for a decorative finish.

9. 9

   Refrigerate the pie for at least 2 hours to set before slicing and serving.

10. 10

    Serve chilled and enjoy your Pistachio-Chocolate Layer Pie!