Pistachio Cream Pie Recipe
If you’re looking for a dessert that’s irresistibly creamy, nutty, and just downright delightful, this Pistachio Cream Pie Recipe is about to become your new favorite indulgence. With a perfectly flaky crust nestled beneath a luscious pistachio-infused custard, all topped with billowy whipped cream and a sprinkle of crunchy chopped pistachios, every bite feels like a celebration. Trust me, once you make this pie, you’ll be dreaming about the nutty richness and silky texture long after the last slice disappears.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect Pistachio Cream Pie Recipe. Each item plays a crucial role—whether it’s building the flaky crust, enriching the filling, or adding that final touch of sweetness and texture.
- All-purpose flour: The foundation for a tender, flaky pie crust that holds everything beautifully.
- Powdered sugar: Adds delicate sweetness and helps create a tender texture in the crust and whipped cream.
- Unsalted butter: Cold and cubed for the crust, plus a little melted for stirring into the filling to make it silkier.
- Raw shelled unsalted pistachios: The star of the show, ground into a flavorful paste for that authentic nutty taste.
- Granulated sugar: Provides just the right amount of sweetness in the filling to balance the pistachios.
- Cornstarch: The secret to a perfectly set, creamy custard filling.
- Coarse kosher salt: Enhances all the flavors and brings out the natural richness of the nuts.
- Large eggs: Both in the crust and filling, they help bind ingredients and give structure to the custard.
- Whole milk: Gives the pistachio cream its luscious, rich texture.
- Almond extract: A subtle complement to the pistachios that deepens the overall flavor.
- Heavy whipping cream: Whipped into soft peaks to add that light and airy finale.
- Vanilla extract: Adds warmth and rounds out the whipped cream topping.
- Chopped pistachios: For garnish, providing a lovely crunch and vibrant green color.
How to Make Pistachio Cream Pie Recipe
Step 1: Prepare the Pie Crust
Start by pulsing the flour, powdered sugar, and salt in a food processor until combined. Add the cold, cubed butter and pulse until you get coarse crumbs—that’s the key for a flaky crust. Once it resembles sand with pea-sized bits, add the egg and pulse again until the dough just comes together. Form it into a disk, wrap it up, and chill for an hour to let everything firm up. When ready, preheat your oven to 375°F (190°C), roll out the dough, and fit it into your pie plate. Line the crust with parchment and weights, then blind bake for 15 minutes. Remove the weights and bake a bit longer—about 5 to 7 minutes—until it’s beautifully golden. Set aside to cool completely before filling.
Step 2: Make the Pistachio Filling
This part is where the magic really unfolds. Grind your pistachios into a fine, fragrant paste—this concentrated nutty punch is what gives the filling its irresistible flavor. In a saucepan, whisk together sugar, cornstarch, and salt, then add eggs and combine into a smooth mix. Slowly pour in the milk while whisking, and cook over medium heat until it thickens into a creamy custard. Remove it from heat and stir in the pistachio paste, almond extract, and a touch of butter for silkiness. Pour this luscious filling straight into your cooled pie crust, then refrigerate for at least four hours to let it set beautifully.
Step 3: Prepare the Whipped Cream
While your pie chills, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form—light, fluffy, and perfectly sweetened. This whipped cream layer will add that dreamy, cloud-like finish to the rich nutty filling.
Step 4: Assemble the Pie
Spread the whipped cream all over the chilled pistachio filling evenly, then sprinkle a generous handful of chopped pistachios on top for a lovely crunch and gorgeous color contrast. And there you have it—a stunning Pistachio Cream Pie Recipe ready to impress everyone at your table!
How to Serve Pistachio Cream Pie Recipe
Garnishes
Don’t underestimate the power of a beautiful garnish when serving your pistachio cream pie. Chopped pistachios add an inviting crunch and vibrant green that hints at the flavors within. For an extra touch, a light dusting of powdered sugar or a drizzle of white chocolate can elevate your slice to dessert royalty.
Side Dishes
Pistachio cream pie is rich and creamy, so pairing it with something light and refreshing can be a great balance. Think fresh berry salad, a citrus sorbet, or even a cup of slightly bitter black coffee to cut through the sweetness and enhance each bite.
Creative Ways to Present
For a fun twist, serve individual portions in glass cups layered with pistachio cream, whipped topping, and crushed pie crust. Or consider adding edible flowers or a drizzle of honey on top for a photo-worthy presentation that will wow guests and make your Pistachio Cream Pie Recipe truly unforgettable.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed a slice (or two), wrap your leftover pie tightly with plastic wrap and store it in the refrigerator. This keeps the crust crisp and the filling fresh. It should stay delicious for up to 3 days—if it lasts that long!
Freezing
Pistachio cream pie can be frozen, but to maintain the best texture, freeze without the whipped cream topping. Wrap the pie tightly in plastic wrap and foil, then pop it in the freezer for up to 1 month. When ready to enjoy, thaw it overnight in the fridge and whip fresh cream to top before serving.
Reheating
This pie is best served chilled, so reheating isn’t usually necessary. However, if you prefer a slightly warmer slice, let it sit at room temperature for 15 to 20 minutes before serving to soften the filling gently without compromising texture.
FAQs
Can I use salted pistachios instead of unsalted?
It’s best to stick with raw, unsalted pistachios for this recipe to control the salt balance perfectly in your filling. Using salted nuts might make the pie too salty and alter the intended flavor harmony.
Is there a gluten-free option for the crust?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just keep in mind the texture might vary slightly, but it will still be delicious.
Can I make the pistachio paste ahead of time?
Yes, preparing the pistachio paste a day ahead can save time and deepen the flavors. Store it in an airtight container in the fridge and bring it back to room temperature before incorporating it into the filling.
What’s the best way to grind pistachios for the filling?
The food processor is ideal for getting a smooth, fine pistachio paste. Pulse steadily and scrape down the sides often to ensure even grinding without turning the nuts into butter.
How do I prevent the pie crust from getting soggy?
Blind baking the crust before filling it is essential to prevent sogginess. Also, chilling the filling properly helps the custard set firmly, ensuring the crust stays crisp and flaky.
Final Thoughts
This Pistachio Cream Pie Recipe truly brings a special touch to any occasion, combining textures and flavors in all the right ways. Once you taste the creamy filling with that nutty twist and flaky crust, you’ll find yourself coming back to this recipe time and time again. I can’t wait for you to try it and make it your own favorite dessert to share with friends and family.
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Pistachio Cream Pie Recipe
- Total Time: 55 minutes plus 4 hours chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pistachio Cream Pie features a buttery, flaky crust filled with a luscious pistachio custard and topped with smooth whipped cream. With a rich, nutty flavor from fresh pistachios and a hint of almond extract, this elegant dessert is perfect for special occasions or a delightful treat.
Ingredients
Pie Crust
- 1½ cups (180 grams) all-purpose flour
- ¼ cup (30 grams) powdered sugar
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter, cold and cubed
- 1 large egg
Pistachio Filling
- 1 cup (140 grams) raw shelled unsalted pistachios
- ¾ cup (150 grams) granulated sugar
- 3 tablespoons (21 grams) cornstarch
- ½ teaspoon (3 grams) coarse kosher salt
- 3 large eggs
- 3 cups (680 grams) whole milk
- 1 teaspoon almond extract
- 2 tablespoons (30 grams) unsalted butter
Whipped Cream Topping
- 1 cup (240 grams) heavy whipping cream
- 2 tablespoons (16 grams) powdered sugar
- ½ teaspoon vanilla extract
- Chopped pistachios, for garnish
Instructions
- Prepare the Pie Crust: In a food processor, combine flour, powdered sugar, and salt, pulsing until mixed. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough just comes together. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for 1 hour. Preheat your oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie plate. Line the crust with parchment paper and pie weights, then blind bake for 15 minutes. Remove the parchment and weights, and bake for an additional 5-7 minutes until the crust is golden. Allow it to cool completely.
- Make the Pistachio Filling: Grind the raw pistachios into a fine paste using a food processor. In a medium saucepan, whisk together the granulated sugar, cornstarch, and coarse kosher salt. Add the eggs and whisk until smooth. Gradually pour in the whole milk while whisking continuously. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and immediately stir in the pistachio paste, almond extract, and unsalted butter until fully incorporated. Pour this creamy filling into the cooled pie crust. Cover and chill in the refrigerator for at least 4 hours to set.
- Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This light and fluffy cream will provide a perfect contrast to the rich pistachio filling.
- Assemble the Pie: Spread the whipped cream evenly over the chilled pistachio filling. Garnish the top with chopped pistachios for extra crunch and visual appeal. Slice and serve chilled for a refreshing and elegant dessert.
Notes
- For best results, chill the pie crust dough well to prevent shrinking during baking.
- If you don’t have a food processor, finely chop the pistachios and butter by hand but expect a coarser texture.
- Blind baking the crust ensures a crisp base that won’t become soggy under the creamy filling.
- Allow the pie to chill thoroughly to let the custard set properly before adding the whipped cream topping.
- Use fresh pistachios for the best flavor; roasted or salted may alter the taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
