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
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 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.
