Combine the milk and the ground pistachios and heat to boiling. Let stand for 30 minutes. Strain through a chinoise or cheesecloth. Meanwhile, beat the egg yolks with the sugar until light and pale yellow. Add the pistachio milk. Transfer to a saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Cool slightly and add vanilla. Refrigerate until well chilled. Spread pistachio cream over a baked pizza shell. Garnish with fresh fruit such as strawberries, slices of fresh pears or blueberries. Source: Pat Bruno Jr., Pizza Today, June 1992. Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (866g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1321 (52%)|
|Amt Per Serving||% DV|
|Total Fat 146.8g||196 %|
|Saturated Fat 53.5g||267 %|
|Monounsaturated Fat 64.5g|
|Polyunsanturated Fat 23g|
|Cholesterol 6722.7mg||2069 %|
|Sodium 311.3mg||11 %|
|Potassium 783mg||21 %|
|Total Carbohydrate 223.5g||66 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 223.5g|
|Protein 90.3g||129 %|
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Calories per serving: 2558
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