Ingredients


2 teaspoons rose water*, optional

1 teaspoon ground cardamom

2 tablespoons freshly shelled roasted salted pistachios


Total time: 4 Hours, 40 Minutes



Preparation

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 375°.

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

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. 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.