Pistachio Cream Pie

Pistachio Cream Pie Recipe a luscious pie featuring homemade pistachio pudding nestled in a sweet pastry crust, topped with silky whipped cream and chopped pistachios.

Why You’ll Love This Recipe

This Pistachio Cream Pie is an indulgent treat that combines the rich, nutty flavor of pistachios with a creamy, smooth filling. The homemade pistachio pudding is perfectly complemented by the crispy, buttery pie crust and the light, airy whipped cream topping. Topped with crunchy pistachio pieces, every bite is a delightful mix of textures and flavors. Whether you’re serving it at a special occasion or simply craving something decadent, this pie is sure to impress. Plus, it’s surprisingly easy to make, and the results are nothing short of spectacular!

Ingredients

For the 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

For the 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

For the Whipped Cream Topping:

1 cup (240 grams) heavy whipping cream

2 tablespoons (16 grams) powdered sugar

½ teaspoon vanilla extract

Chopped pistachios, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pie Crust:

In a food processor, combine flour, powdered sugar, and salt. Pulse until well mixed.

Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Add the egg and pulse until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim any excess, and crimp the edges.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.

Remove the parchment and weights, then bake for an additional 5-7 minutes until the crust is golden. Allow to cool completely.

Prepare the Pistachio Filling:

In a food processor, grind the pistachios until they form a fine paste.

In a medium saucepan, whisk together sugar, cornstarch, and salt.

Add eggs and whisk until smooth.

Gradually whisk in milk until fully combined.

Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in the pistachio paste, almond extract, and butter until smooth.

Pour the filling into the cooled pie crust. Place plastic wrap directly on the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until set.

Prepare the Whipped Cream Topping:

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.

Whip until soft peaks form.

Assemble the Pie:

Remove the plastic wrap from the chilled pie.

Spread the whipped cream over the pistachio filling.

Garnish with chopped pistachios.

Slice and serve.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes (plus chilling time)

Servings: 8 servings

Variations

Nut-Free Version: For a nut-free version, you can replace the pistachios with a similar texture, like a sunflower seed paste, or even use a pistachio-flavored syrup for the taste.

Chocolate Crust: For a twist, I sometimes use a chocolate cookie crust instead of a traditional pastry crust. It pairs wonderfully with the pistachio filling!

Vegan Option: You can make this pie vegan by using a dairy-free butter substitute, coconut milk, and a plant-based whipped topping.

Storage/Reheating

Store the pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep for up to 3-4 days.

I recommend serving it cold, but if you prefer, you can allow it to come to room temperature for about 20-30 minutes before serving.

Related Recipes:

• Pistachio Pudding Bread

FAQs

Can I use salted pistachios for this pie?

I recommend using unsalted pistachios to control the salt content in the filling. Salted pistachios may make the pie too salty.

How long do I need to chill the pie?

I usually chill the pie for at least 4 hours, but you can let it sit overnight to ensure the filling is fully set.

Can I use store-bought pie crust?

Absolutely! If you’re short on time, a store-bought pie crust can save you time, though the homemade crust adds an extra layer of flavor and texture to the pie.

Can I make the pie ahead of time?

Yes, this pie is perfect for making ahead. You can prepare it a day or two before and just add the whipped cream and pistachio garnish right before serving.

How do I prevent the crust from getting soggy?

Blind-baking the crust before filling it helps keep it crisp. Also, make sure to let the crust cool completely before adding the pistachio filling.

Conclusion

This Pistachio Cream Pie is an unforgettable dessert with a perfect balance of flavor, texture, and presentation. From the homemade crust to the silky pistachio filling, each bite is a true treat. Whether for a special occasion or a casual gathering, this pie will be a showstopper that everyone will love!

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