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.
