Pistachio Cardamom Ice Cream Pie

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 375u00b0.

2. 2

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

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.

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.

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.

6. 6

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

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.