1. Thaw the Athens Phyllo Dough Shells and set aside until ready to fill.
   1 box Athen's Phyllo Dough Shells

Pistachio Paste

1. Place the pistachios in a food processor and grind for a few minutes until it’s as ground as it’s going to get. Add in 1-2 Tbsp of the water at a time and pulse until the pistachios form a thick paste.* 
   170 grams lightly salted and roasted unshelled pistachios, 60 mL water

Pistachio Pastry Cream

1. In a medium bowl, combine the egg yolks, sugar, and cornstarch. Whisk them together until the mixture is smooth; set aside. 
   2 large egg yolks room temperature, 25 grams light brown sugar lightly packed, 1/2 Tbsp cornstarch
2. In a medium saucepan, over low-medium heat, bring the milk and butter to a simmer and then slowly stream the milk over the egg mixture, while whisking continuously. 
   60 mL milk, 56 grams unsalted butter room temperature
3. Return the whole mixture to the pot and over low-medium heat, whisk continuously for a few minutes until you see the first bubble pop.
4. After the first bubble pops, whisk for one more minute and then remove the cream from the heat and pour through a sieve into a bowl. 
5. Add the vanilla and pistachio paste and use a whisk to fully combine it. If your paste was chunky, make sure to break it up a little and it’ll look like mine. If you use a store bought version, it’ll be smooth and brighter green. 
   1 tsp vanilla bean paste, 28 grams pistachio paste
6. Use a spoon or a piping bag to fill Athen's Phyllo Dough Shells with the pastry cream (there should be just enough cream for one box).

Brown Sugar Meringue

1. In a small saucepan, bring ½ cup of water to a simmer. 
2. Keep the water simmering on low heat and place a heat safe bowl with the egg whites and sugar on top of the saucepan, creating a double boiler. 
   2 large eggs whites room temperature, 100 grams light brown sugar lightly packed
3. Whisk the egg whites and sugar over low heat for 5 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved or you can use a candy thermometer and bring the mixture to about 150°F (65°C).
4. When the sugar granules are fully dissolved in the egg whites, remove the bowl from the heat and place it on the stand mixer. Beat the mixture on high speed, add the vanilla, and beat until stiff peaks form and the mixture is no longer warm.
   1/2 tsp vanilla extract
5. Use a piping bag fit with your favorite tip to pipe on top of the cream pies.
6. Use a culinary torch or lighter to toast the meringue and top with chopped pistachios.**