If you are craving a dessert that beautifully combines nutty richness with creamy indulgence, this Pistachio Cream Pie Recipe is an absolute must-try. This pie is a delightful celebration of pistachios in every bite, featuring a perfectly flaky crust that cradles a luscious, silky pistachio cream filling topped with fluffy whipped cream and a sprinkle of chopped pistachios for that perfect crunch. It’s a showstopper for gatherings or a special treat to enjoy any time you want to feel a little fancy in the kitchen.
Ingredients You’ll Need
Gathering the essentials for this Pistachio Cream Pie Recipe is a breeze, thanks to simple but thoughtfully chosen ingredients. Each component plays a vital role, from the buttery crust providing a tender base, to the fresh pistachios delivering distinctive flavor and texture, and the silky cream filling that brings everything together in perfect harmony.
- All-purpose flour: The foundation for your pie crust, giving structure and that ideal tender crumb.
- Powdered sugar: Adds just a touch of sweetness to the crust and the whipped cream.
- Salt: Enhances and balances the flavors throughout the pie.
- Unsalted butter: Ensures a rich, flaky crust and a creamy filling without overpowering saltiness.
- Large egg: Binds the crust and adds richness.
- Raw shelled unsalted pistachios: The star of the show, ground into a luxurious paste for a vibrant and nutty filling.
- Granulated sugar: Sweetens the pudding-like filling perfectly without clumping.
- Cornstarch: Thickens the filling to that luscious, creamy consistency you love.
- Coarse kosher salt: Adds a pleasant pop of saltiness and texture to the filling.
- Whole milk: The base liquid that keeps the filling smooth and rich.
- Almond extract: Enhances the nutty aroma, beautifully complementing the pistachios.
- Heavy whipping cream: Whipped into clouds of soft peaks to crown the pie with fluffy luxury.
- Vanilla extract: Adds warmth and depth to the whipped cream topping.
- Chopped pistachios: For that final garnish, offering both crunch and visual appeal.
How to Make Pistachio Cream Pie Recipe
Step 1: Prepare the Pie Crust
Start by pulsing together the flour, powdered sugar, and salt in a food processor until evenly combined. The cold, cubed butter is then added and pulsed until the mixture looks like coarse crumbs — this ensures a flaky crust texture. Add the egg to bring the dough together, gently pulsing just until it forms a cohesive disk. After wrapping it in plastic wrap, chill the dough for an hour, which makes it much easier to roll out without cracking. When ready, roll the dough into a 9-inch pie plate, line with parchment and weights, and blind bake at 375°F for 15 minutes. Remove the parchment and bake for another 5 to 7 minutes until golden and inviting. Let it cool completely so it’s ready to hold that luscious filling.
Step 2: Make the Pistachio Filling
While the crust cools, grind the pistachios into a fine paste, unlocking their full nutty flavor. In a saucepan, whisk together sugar, cornstarch, and coarse salt, then add the eggs and whisk until smooth. Slowly pour in the milk and cook over medium heat, stirring constantly to prevent lumps and ensuring the mixture thickens into a creamy custard. Off the heat, stir in the pistachio paste, almond extract for extra nuttiness, and butter for richness. Pour this heavenly filling into the chilled crust and refrigerate for at least 4 hours, allowing the flavors to meld and the filling to firm up beautifully.
Step 3: Prepare the Whipped Cream
To top off your pie, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form—a luscious, airy layer that contrasts perfectly with the dense, creamy filling. This step adds that light, fresh finish that makes every bite feel luxurious.
Step 4: Assemble the Pie
Gently spread the whipped cream over the chilled pistachio filling, smoothing it out without disturbing the custard beneath. Sprinkle chopped pistachios generously on top for an eye-catching garnish and delightful crunch. Now your Pistachio Cream Pie Recipe is ready to wow everyone lucky enough to have a slice.
How to Serve Pistachio Cream Pie Recipe
Garnishes
Freshly chopped pistachios are a classic garnish, adding beautiful color and texture. You can also add a light dusting of powdered sugar for a delicate finish or a few edible flowers for a stunning, elegant touch. These simple touches elevate presentation and make the pie irresistible at any gathering.
Side Dishes
This pie shines on its own but pairs wonderfully with fresh berries or a scoop of vanilla bean ice cream to complement its creamy pistachio richness. A cup of robust coffee or fragrant green tea also balances the sweetness perfectly, rounding out a satisfying dessert experience.
Creative Ways to Present
Serve individual mini pistachio cream pies in ramekins for intimate dinners or layered parfait-style in clear glasses with crushed pistachio crust and whipped cream for a fun twist. You can even pipe the whipped cream decoratively on top and arrange pistachio halves in patterns for that wow factor at parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio Cream Pie Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay delicious and fresh for up to three days, making it a perfect make-ahead dessert for busy schedules.
Freezing
While the pie itself doesn’t freeze well due to the whipped cream topping and custard filling, you can freeze the crust and pistachio filling separately. Freeze the baked crust tightly wrapped for up to a month, and the filling can be frozen in an airtight container for about two weeks. Thaw completely before assembling the pie.
Reheating
Since this pie is best served chilled, avoid reheating. Instead, let leftovers come to room temperature for about 15 minutes before serving, so the flavors and textures shine through perfectly without melting the whipped cream.
FAQs
Can I use pistachio paste instead of grinding raw pistachios?
Absolutely! Pistachio paste can speed up the process and works well in this recipe. Just make sure it’s unsweetened to keep the balance of flavors in check.
Is it necessary to blind bake the crust?
Yes, blind baking prevents the crust from becoming soggy once the cream filling is added and ensures it stays crisp and golden for the perfect contrast in textures.
Can I substitute almond extract with vanilla extract?
You can, but almond extract intensifies the nutty notes that complement pistachios perfectly. Vanilla will still be tasty but slightly less nut-forward.
How do I know when to stop whipping the cream?
Stop whipping as soon as soft peaks form—when the cream holds its shape but still looks light and fluffy. Overwhipping can make it grainy or turn it into butter.
Can this pie be made vegan or dairy-free?
This recipe relies on dairy for its rich texture and flavor, but you can experiment with plant-based milk, vegan butter, and coconut cream. Keep in mind that texture and taste will vary, and adjustments may be needed.
Final Thoughts
There’s something truly special about a Pistachio Cream Pie Recipe that brings joy with every bite—the delicate crust, the smooth, nutty filling, and the cloud-like whipped cream on top. Whether you’re making it for a celebration or simply treating yourself, this pie promises to become one of your all-time favorites. Don’t hesitate—grab those pistachios and start baking this delightful dessert today!
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Pistachio Cream Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio Cream Pie features a buttery, flaky crust filled with a rich and velvety pistachio custard. Topped with freshly whipped cream and garnished with chopped pistachios, this elegant dessert is perfect for special occasions or any time you want a luscious treat with a nutty twist.
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 the flour, powdered sugar, and salt. Pulse until mixed evenly. Add the 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 tightly in plastic wrap, and chill in the refrigerator for 1 hour. Meanwhile, preheat your oven to 375°F (190°C). After chilling, roll out the dough and fit it into a 9-inch pie plate. Line the crust with parchment paper and place pie weights or dried beans on top. Blind bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes until the crust is golden brown. Let cool completely.
- Make the Pistachio Filling: Grind the pistachios into a fine paste using a food processor or spice grinder. In a medium saucepan, whisk together the granulated sugar, cornstarch, and 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 enough to coat the back of a spoon. Remove from heat and stir in the pistachio paste, almond extract, and unsalted butter until fully incorporated. Pour this filling into the cooled pie crust. Cover and chill the pie for at least 4 hours to set the filling.
- Prepare the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip to avoid a grainy texture.
- Assemble the Pie: Spread the whipped cream evenly over the chilled pistachio filling. Garnish the top with chopped pistachios for added texture and visual appeal. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Chilling the dough before baking prevents shrinkage and ensures a tender crust.
- Blind baking the crust is essential to avoid a soggy bottom when adding the custard filling.
- Use raw, unsalted pistachios for the freshest flavor and to control salt levels.
- The pudding-like filling should be thick enough to hold shape; stir continuously to avoid lumps while cooking.
- For best results, chill the pie for at least 4 hours or overnight for full flavor development.
- Store leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.
