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
Scale
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
