Blondie Crust 

Ingredients

  • 2 cups packed, light brown sugar
  • 1 ¼ cups melted, unsalted butter
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2 ¾ cups all purpose flour
  • Pinch salt

Instructions

  1. Pre heat oven to 325 degrees Fahrenheit. 
  2. Spray a 9” inch pie pan with pan spray.
  3. Using an electric mixer with a paddle attachment, pour brown sugar into bowl.
  4. In a microwave safe bowl, melt butter for 30 seconds at a time until fully melted.
  5. Once butter is ready, slowly add to brown sugar.
  6. Next, pour eggs and vanilla extract into the sugar butter mixture.
  7. Once eggs are well incorporated, in two stages add all purpose flour and salt.
  8. Pour Blondie mixture into the bottom of your pan.
  9. Spread evenly with spatula.
  10. Bake for 20 minutes and then set aside until Pistachio Filling is ready. 

Pistachio Filling

Ingredients

  • 1 cup unsalted butter
  • 1 1/3 cups light brown sugar
  • 4 tbsp granulated sugar
  • ¾ cups honey
  • 4 tbsp heavy cream
  • 3 cups shelled pistachios

Instructions

  1. Place butter, brown sugar, granulated sugar, honey and heavy cream into a medium sized pot over medium heat.
  2. Stir occasionally with a rubber spatula. 
  3. Using a thermometer, cook until filling reaches 220 degrees Fahrenheit.
  4. Remove from heat and carefully pour in pistachios and stir with rubber spatula.
  5. Once pistachios are incorporated, pour over blondie crust. 
  6. Bake at 325 degrees for exactly 15 minutes. 
  7. Filling will appear to be soft when you remove pie from oven but will firm up while cooling. 
  8. Allow to cool for 2 hours in refrigerator. 


Recipe courtesy of Chef Jessica McKinney, Canoe (Atlanta)