If you have a soft spot for rich, nutty desserts that feel like a hug on a plate, you are going to absolutely adore this Pistachio Cream Pie Recipe. It’s a luscious celebration of creamy pistachio custard nestled inside a crisp, buttery crust, topped with billowy whipped cream and a sprinkle of crunchy pistachios for that perfect texture contrast. Every bite is silky, sweet, and nutty in the best way possible, making it a crowd-pleaser whether you’re entertaining friends or treating yourself on a cozy night in.
Ingredients You’ll Need
This Pistachio Cream Pie Recipe calls for a handful of simple, thoughtfully chosen ingredients that work in harmony to create its incredible flavor and texture. Each one plays a key role, from the flaky crust to the velvety pistachio filling and fluffy whipped cream topping.
- All-purpose flour (1½ cups/180 grams): The base for the tender, crumbly pie crust.
- Powdered sugar (¼ cup/30 grams + 2 tablespoons/16 grams): Adds delicate sweetness to both crust and whipped cream without grit.
- Salt (½ teaspoon + ½ teaspoon coarse kosher salt/3 grams): Enhances flavors and balances sweetness perfectly.
- Unsalted butter, cold and cubed (½ cup/113 grams + 2 tablespoons/30 grams): Creates that melt-in-your-mouth crust and enriches the filling.
- Large eggs (4 total): Bind the crust and set the luscious pistachio custard filling.
- Raw shelled unsalted pistachios (1 cup/140 grams): The star of the show, ground into a paste to deliver deep pistachio flavor.
- Granulated sugar (¾ cup/150 grams): Sweetens the rich custard filling.
- Cornstarch (3 tablespoons/21 grams): Thickens the filling into that perfect creamy texture.
- Whole milk (3 cups/680 grams): Adds richness and smoothness to the custard base.
- Almond extract (1 teaspoon): Brings a subtle complementary nutty aroma that elevates the pistachios.
- Heavy whipping cream (1 cup/240 grams): Whipped to clouds of softness to crown the pie.
- Vanilla extract (½ teaspoon): Rounds out the whipped cream with a sweet warmth.
- Chopped pistachios (for garnish): Adds crunch and a vibrant pop of green for 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 well combined. Toss in the cold, cubed butter and pulse until the mixture looks like coarse crumbs—this is key for that tender, flaky crust texture. Add in the egg and pulse again until the dough just comes together. Form the dough into a disk, wrap it up, and pop it in the fridge for an hour. When chilled, roll it out and fit it into your pie plate. Blind bake by lining with parchment and weights, baking at 375°F (190°C) for 15 minutes, then remove the weights and bake another 5-7 minutes until golden. Let it cool completely before adding the filling.
Step 2: Make the Pistachio Filling
While the crust cools, blend the pistachios into a silky paste—this is where the magic happens for your filling. Whisk sugar, cornstarch, and salt in a saucepan, then add eggs and whisk until smooth. Slowly whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens to a creamy custard. Remove from heat and stir in the pistachio paste, almond extract, and butter until smooth and glossy. Pour this luscious filling into your cooled pie crust and let it chill in the fridge for at least 4 hours to set properly.
Step 3: Prepare the Whipped Cream
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This creates a luscious, cloud-like topping to perfectly complement the dense pistachio filling.
Step 4: Assemble the Pie
Spread the freshly whipped cream evenly over your chilled pistachio filling, then garnish generously with chopped pistachios for that irresistible final touch. Your Pistachio Cream Pie Recipe masterpiece is now ready to impress!
How to Serve Pistachio Cream Pie Recipe
Garnishes
The finishing touch with chopped pistachios not only adds a crunchy texture but also highlights the vibrant green pistachio flavor visually. For a little extra flair, consider a dusting of powdered sugar or edible rose petals for an elegant look that beautifully contrasts with the creamy filling.
Side Dishes
Pair your Pistachio Cream Pie with a simple bowl of fresh berries or a drizzle of raspberry coulis to cut through the richness and add a burst of brightness. A scoop of vanilla bean ice cream also elevates the experience with its creamy, cold contrast.
Creative Ways to Present
Make your pie the star of any dessert table by serving it in individual clear glass jars or mini tart pans, allowing guests to see the gorgeous layers of pistachio cream and whipped topping. Adding a sprig of mint or a thin slice of fresh pear helps add visual interest and a touch of freshness.
Make Ahead and Storage
Storing Leftovers
Your Pistachio Cream Pie Recipe keeps beautifully in the fridge, tightly covered, for up to 3 days. Store it on a flat surface to maintain its shape and spotless whipped cream topping. Before serving again, you might want to freshen up the garnish for that just-made look.
Freezing
While it’s best enjoyed fresh, you can freeze the pie without the whipped cream topping for up to one month. Wrap it well in plastic and foil to protect against freezer burn. When ready to enjoy, thaw the pie overnight in the refrigerator and add fresh whipped cream before serving.
Reheating
Since this pie is a custard-based dessert meant to be served chilled, reheating isn’t recommended. Instead, serve it cold or at room temperature to preserve the silky texture and fresh flavors that make this Pistachio Cream Pie Recipe so irresistible.
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 levels perfectly. Using salted pistachios can throw off the balance, making the pie too salty.
Is there a substitute for almond extract?
You can use vanilla extract if you don’t have almond extract on hand, but the almond adds a special nutty note that complements pistachios beautifully. For a similar effect, a hint of amaretto liqueur could also work.
Can I make the pie crust without a food processor?
Absolutely! Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles coarse crumbs. Then proceed with mixing in the egg and chilling the dough as instructed.
How do I know when the filling has thickened enough?
The custard is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. It should be thick enough to hold its shape once poured into the crust.
Can I add other nuts instead of pistachios?
While pistachios are the star of this pistachio cream pie recipe, you could experiment with almonds or hazelnuts for a different twist, but expect a change in flavor and color. The signature green hue and unique taste come specifically from pistachios.
Final Thoughts
This Pistachio Cream Pie Recipe is one of those incredible finds that you’ll want to make again and again. It balances richness and freshness perfectly, with a nutty depth that feels both indulgent and comforting. Once you take that first bite, you’ll see why this pie earns a special spot on dessert menus and in home kitchens alike. Give it a try and watch it quickly become a favorite among all who taste it!
Print
Pistachio Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio Cream Pie features a buttery, flaky crust filled with a rich and creamy pistachio custard, topped with lightly sweetened whipped cream and garnished with crunchy chopped pistachios. Perfectly balanced with nutty flavors and a smooth texture, this dessert is an impressive yet approachable treat ideal for gatherings or special occasions.
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 all-purpose flour, powdered sugar, and salt, pulsing until evenly mixed. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add the large egg and pulse just until the dough starts to come together. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 1 hour. Meanwhile, preheat the oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie plate. Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5 to 7 minutes until golden brown. Allow the crust to cool completely before filling.
- Make the Pistachio Filling: Grind the raw shelled unsalted pistachios into a fine paste using a food processor or mortar and pestle. In a medium saucepan, whisk together the granulated sugar, cornstarch, and coarse kosher salt. Add the 3 large eggs and whisk until smooth. Gradually add the whole milk, mixing constantly to combine. Cook the mixture over medium heat, whisking continuously until it thickens into a custard-like consistency, usually about 7-10 minutes. Remove from heat and immediately stir in the pistachio paste, almond extract, and unsalted butter until fully incorporated. Pour the filling into the cooled pie crust and refrigerate for at least 4 hours to set.
- Prepare the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip to avoid a grainy texture.
- Assemble the Pie: Once the pistachio filling is firm, spread the prepared whipped cream evenly over the top. Garnish the pie with a generous sprinkle of chopped pistachios for added texture and visual appeal. Serve chilled and enjoy.
Notes
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- Grinding the pistachios finely ensures a smooth, creamy filling without chunks.
- Use fresh heavy cream and chill your mixing bowl and beaters for best whipped cream results.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a nut-free variation, consider substituting pistachios with another flavoring and omitting the nuts.
