PASSIONFRUIT PISTACHIO SLICE

 BASE:

2 X 250 GRAM PACKETS OF PLAIN VANILLA BISCUITS (5 US CUPS) FINELY CRUSHED TO CRUMBS

2/3 CUP COARSELY CHOPPED PISTACHIO NUTS

1 X 395 GRAMS (1.29 US CUPS) OF SWEETENED CONDENSED MILK

200 GRAMS (7.05 OUNCES) OF MELTED BUTTER

ZEST ONE LEMON

GREASE AND LINE A 20CM X 30CM (ABOUT 11 BY 7 INCH) SLICE TIN.

COMBINE ALL INGREDIENTS.

PRESS INTO SLICE TIN.

PLACE IN FRIDGE WHILE MAKING ICING.

ICING:

SIFT 2 CUPS OF ICING SUGAR (FINE POWDERED SUGAR)

ADD 50 GRAMS (1.7 OUNCES) OF DICED SOFT BUTTER.

ADD 3 TABLESPOONS PASSIONFRUIT PULP OR TOPPING.

MIX AND ADD MILK TO MAKE A SPREADABLE CONSISTENCY.

PUT ON THE SLICE AND REFRIGERATE UNTIL SET. CUT INTO PIECES.

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