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Pistachio and Raspberry Icebox Cake

9x9-inch baking pan
Course Dessert
Cuisine American
Keyword cake
Total Time 2 hours
Servings 12
Author Christine Ma

Ingredients

Pistachio pudding

  • 1 cup toasted unsalted shelled pistachios (130 grams)
  • ½ cup granulated sugar, divided (100 grams)
  • 2 cups plus 2 tablespoons milk
  • 1 large egg
  • 2 large egg yolks
  • 2 tablespoons cornstarch (20 grams)
  • 2 tablespoons cold butter (28 grams)
  • 1 ½ cups heavy cream
  • 6 tablespoons powdered sugar (86 grams)
  • 1 teaspoon vanilla extract

Remaining ingredients

  • 1 ¼ cup seedless raspberry jam, divided (360 grams)
  • 1 ½ cups heavy cream
  • 18 graham crackers
  • fresh raspberries for garnish
  • chopped pistachios for garnish

Instructions

  • Line an 9x9-inch baking pan with parchment paper, leaving few inches to overhang on all sides. Chill pan in the freezer until ready to use.
  • Make pistachio pudding. In a food processor, pulse pistachios until finely ground and nuts begin to turn into a paste, about 3 minutes. Add ¼ cup sugar (50 grams) and 2 tablespoons of milk. Continue to pulse until a thick paste forms.
  • Whisk together the pistachio paste and remaining 2 cups of milk until well combined. You can also blend the mixture together. Heat pistachio milk in a medium saucepot over medium-low heat until warm.
  • In a heat-safe bowl, whisk together egg, egg yolks, remaining ¼ cup (50 grams) sugar, and cornstarch. Slowly add pistachio milk, whisking constantly, until well combined. Pour mixture back into the pot and bring to a simmer over medium heat, stirring frequently. Continue to heat until pudding thickens, about 4-5 minutes. Remove from heat and add the butter, whisking until the butter melts and is fully incorporated. Transfer pudding to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Let cool completely.
  • Whip 1 ½ cups of heavy cream with powdered sugar and vanilla in a large bowl until stiff peaks form. Add 1 cup to the pistachio pudding, folding in the cream until well combined. Set aside the remaining whipped cream.
  • Make raspberry cream. Whip 1 ½ cups heavy cream until stiff peaks form. Add ⅓ of the whipped cream to 1 cup of jam and whisk together until smooth. Fold in the remaining whipped cream, mixing until smooth.
  • Remove the prepared pan from the freezer. Line the bottom with graham crackers and spread half of the pistachio cream on top. Carefully spread ½ of the raspberry cream on top and lay another row of graham crackers. Repeat with the remaining pistachio cream and raspberry cream. Finish with the final layer of graham crackers.
  • Spread the reserved whipped cream on top of the crackers in an even layer. Add dollops of the remaining ¼ cup raspberry jam on top and swirl the jam into the whipped cream with a small spatula. Transfer the icebox cake to the freezer and let chill overnight or for at least 4 hours.
  • When ready to serve, garnish the pistachio and raspberry icebox cake with fresh raspberries and chopped pistachios. Slice and serve.

Notes

The pistachio pudding can be prepared up to 3 days in advance.
You can chill the dessert in the fridge for a softer cake, similar to banana pudding, or chill in the freezer for a frozen dessert, similar to ice cream.