Step 1

Premake the Pistachio Pudding and chill completely.

Step 2

Premake the pie shell in a 23-centimetre pie plate and blind bake 20 minutes. Remove weights and bake further 10 minutes. Cool completely.

Step 3

Place cream, castor sugar and vanilla paste into the Thermomix bowl and whip *20–40 sec/ Butterfly/speed 4* or just until soft peaks form. Remove whipped cream and refrigerate until ready to assemble.

Step 4

Add approximately half of the whipped cream to the cold Pistachio Pudding mixture and fold through. Spread into the pie shell.

Step 5

Top with the remaining whipped cream and chopped pistachios.

Step 6

Refrigerate several hours before serving.