CLICK HERE Subscribe to the FREE  Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

..Pie Recipes pg 3.. ..Pear Pie.. ..Pear Pie, California Bartlett.. ..Pear Pie with Streusel Topping.. ..Pecan Pie, Florida.. ..Pecan Pie, American Nut.. ..Pecan Pie, Jennifer's.. ..Pecan Pie (No Corn Syrup).. ..Pecan, White Chocolate Pie.. ..Pecan Pie, Classic Pecan Pie.. ..Pecan Pie, Grand Marnier.. ..Pecan Pie, Mock Pecan Pie.. ..Pecan Bourbon Pie.. ..Pineapple & Mango Pie.. ..Plum Pie, Spiced Plum Pie.. ..Potato Pie, Irish Potato Pie (1904).. ..Pumpkin Chiffon Pie.. ..Pumpkin Cream Cheese Pie.. ..Pumpkin Pie.. ..Pumpkin Pie, Crunchy.. ..Pumpkin, Impossible Pumpkin Pie.. ..Pumpkin Pie, Tropical.. ..Rhubarb Meringue Pie.. ..Rice Pie (Italian).. ..Ricotta Pie.. ..Rugelach.. ..Strawberry Pie.. ..Strawberry Pie, No Crust.. ..SWEET POTATO PIES >>>>>.. ..Sweetheart Puff.. ..Vanilla Cardamom Whoopie Pies.. ..Watergate Pie.. ..Watermelon Pie..

. Home . . RECIPES . . About & Contact . . Links .

 

WATERGATE PIE

Boy Eats World!
By David Lawrence

Theories abound on the origin of this kitschy psychedelic green dessert. It was a '70s specialty of my aunt Mona and a childhood favorite of mine. According to culinary folklore, Kraft Foods developed a recipe for Pistachio Pineapple Delight in 1976 to launch their newest instant pudding flavor, pistachio. A Chicago Tribune food editor reprinted the recipe, renaming it Watergate Salad to generate reader interest. Other recipe creations cashed in on the scandal of the day, including Watergate Cake with Cover-Up Frosting and my favorite, Watergate Pie.
Serves 8

FOR THE CRUST
• 1 cup walnuts
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 cup all-purpose flour

FOR THE FIRST FILLING
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 large marshmallow
• 1/2 pound cream cheese, room temperature
• 1 cup confectioners' sugar, sifted
• 2 to 3 tablespoons sugar, or to taste

FOR THE SECOND FILLING
• 2 (3-ounce) packages instant pistachio pudding mix
• 2 1/2 cups milk
• 2 tablespoons slivered unsalted pistachios, for garnish


Directions
Preheat the oven to 350°F

To make the crust add the walnuts to the bowl of a food processor and pulse several times to chop finely. Add the butter and flour, process to combine and form a dough. Press into a deep dish pie plate. Bake until the crust is golden brown, 25 to 20 minutes. Set aside to cool completely.

Meanwhile, to make the first filling, use a free-standing or handheld electric mixer to whip the cream and vanilla until soft peaks form. In a microwave oven, cook the marshmallow until soft, about 10 seconds Beat the softened marshmallow into the whipped cream, to stabilize.

Using an electric mixer, mix together 1 cup of the whipped cream, the softened cream cheese and the confectioners' sugar Spread the mixture over the bottom of the crust. Mix the remaining whipped cream with the granulated sugar and set aside.

To make the second filling, in a medium bowl, whisk together the pudding mix and the milk until smooth and thickened, 3 to 4 minutes. Pour the pudding over the cream cheese layer. Top with the remaining whipped cream and sprinkle with silvered pistachios Refrigerate for several hours and serve chilled.

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com