Frozen Pistachio Halvah Pie

• 5 tablespoons unsalted butter
• nine 5- by 2 1/2-inch graham crackers
• 1/2 cup shelled natural pistachios
• 1/3 cup sugar
• 2/3 cup milk
• 1/4 teaspoon vanilla
• 2/3 cup crumbled halvah (about 5 ounces)
• 1 cup well-chilled heavy cream

1. Preheat oven to 350F.
2. Melt butter.
3. Into a food processor break crackers and finely grind.
4. With motor running, add butter.
5. Press crumb mixture onto bottom and up side of a 9 1/2-inch (5-cup) pie plate and bake in middle of oven 6 to 8 minutes, or until shell is a shade darker.
6. Cool shell on a rack.
7. In a shallow baking pan toast pistachios in middle of oven 5 minutes, or until a shade darker.
8. Reserve 1 1/2 tablespoons pistachios for sprinkling on pie and finely chop remainder.
9. In a saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat.
10. In a metal bowl whisk milk mixture and vanilla into halvah until halvah is dissolved.
11. Set bowl with halvah mixture in a larger bowl of ice and cold water and cool mixture, stirring occasionally.
12. In a bowl beat cream until it just holds stiff peaks.
13. Fold cream and chopped pistachios into halvah mixture and pour into shell.
14. Freeze pie, uncovered, 1 hour.
15. Sprinkle reserved pistachios over pie.
16. Freeze pie, uncovered, until frozen hard, about 4 hours.
17. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
18. Let pie stand at room temperature about 15 minutes to slightly soften (for ease of cutting) before serving.

unsalted butter, shelled natural pistachios, sugar, milk, vanilla, well

Taken from www.epicurious.com/recipes/food/views/frozen-pistachio-halvah-pie-15223 (may not work)