If you have a weakness for luxuriously smooth and nutty desserts, this Pistachio Cream Pie Recipe is going to become your new favorite indulgence. Imagine a crisp, buttery crust giving way to a luscious pistachio-infused custard that’s silky, subtly sweet, and vibrantly green. Topped with fluffy vanilla-scented whipped cream and a sprinkle of crunchy chopped pistachios, this pie delivers an elegant combination of textures and flavors that’s as stunning to serve as it is irresistible to eat. Whether you’re impressing guests or treating yourself, this Pistachio Cream Pie Recipe brings comfort and sophistication to any occasion.
Ingredients You’ll Need
This Pistachio Cream Pie Recipe is surprisingly simple when it comes to ingredients, yet each one plays a crucial role in creating that perfectly balanced pie. From the flaky pie crust to the creamy nutty filling and light whipped topping, every element adds its own magic.
- All-purpose flour (1½ cups / 180 grams): This forms the base of your flaky, tender pie crust.
- Powdered sugar (¼ cup / 30 grams + 2 tablespoons / 16 grams): Adds sweetness to both the crust and whipped cream with a silky texture.
- Salt (½ teaspoon + ½ teaspoon coarse kosher): Enhances the flavors, balancing sweetness and richness.
- Unsalted butter (½ cup cold cubed + 2 tablespoons): Cold butter creates the buttery flakiness in the crust and enriches the filling.
- Eggs (1 large + 3 large): One for the crust binding, and three for thickening the filling into a creamy custard.
- Raw shelled unsalted pistachios (1 cup / 140 grams): Ground into a luscious, aromatic pistachio paste that makes this pie unforgettable.
- Granulated sugar (¾ cup / 150 grams): Sweetens the pistachio custard with a clean, classic flavor.
- Cornstarch (3 tablespoons / 21 grams): Thickens the custard, giving it that silky, spoonable creaminess.
- Whole milk (3 cups / 680 grams): The creamy base that blends all the flavors into the custard filling.
- Almond extract (1 teaspoon): Adds a subtle depth and enhances the nutty notes of pistachio.
- Heavy whipping cream (1 cup / 240 grams): Whipped to soft peaks, it tops the pie with a luscious, airy finish.
- Vanilla extract (½ teaspoon): Infuses the whipped cream with comforting warmth.
- Chopped pistachios (for garnish): Provides a delightful crunchy contrast and a beautiful visual pop.
How to Make Pistachio Cream Pie Recipe
Step 1: Prepare the Pie Crust
Start by making the buttery pie crust that will cradle the creamy pistachio filling. In a food processor, pulse together the flour, powdered sugar, and salt until well blended. Add cold, cubed butter and pulse just until the mixture resembles coarse crumbs—this keeps your crust tender and flaky. Then toss in one egg and pulse until the dough comes together. Form it into a disk, wrap it tightly in plastic, and pop it into the fridge for an hour. When ready, roll the dough out and fit it into a 9-inch pie plate. Line it with parchment paper and pie weights, then blind bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, and bake another 5 to 7 minutes until golden brown and inviting. Let it cool completely—it’s essential for the filling to set beautifully.
Step 2: Make the Pistachio Filling
Next comes the star of the show: the pistachio custard. Grind your raw pistachios into a fine, fragrant paste. In a saucepan, whisk together the granulated sugar, cornstarch, and kosher salt. Add the three eggs and whisk until smooth. Gradually pour in the milk, stirring constantly, and cook the mixture over medium heat. Keep whisking until it thickens to a luscious pudding-like consistency—this takes patience but is so worth it. Remove from heat and stir in your freshly ground pistachio paste, almond extract, and butter. The butter will enrich and smooth the filling, giving it that melt-in-your-mouth texture. Pour this gorgeous filling into the cooled crust and chill for at least four hours to let it set.
Step 3: Prepare the Whipped Cream
Once the pie filling is fully chilled and set, it’s time for the crowning touch: whipped cream. Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This fluffy, vanilla-scented topping adds a light, creamy contrast to the rich pistachio custard and makes every bite heavenly.
Step 4: Assemble the Pie
Spread the freshly whipped cream evenly over the pistachio filling and finish by sprinkling chopped pistachios on top for a bit of crunch and a gorgeous garnish. Your show-stopping Pistachio Cream Pie Recipe is now ready to wow family and friends!
How to Serve Pistachio Cream Pie Recipe
Garnishes
Sprinkling additional chopped pistachios on top is a no-brainer because it adds great texture and eye-catching color. For extra flair, a light dusting of powdered sugar or a drizzle of white chocolate complements the green cream beautifully, enhancing the pie’s visual appeal and creamy sweetness.
Side Dishes
This pie pairs wonderfully with a small scoop of vanilla bean ice cream or a fresh berry compote on the side. The ice cream tempers the nutty richness, while berries add brightness and acidity, creating a perfectly balanced dessert experience.
Creative Ways to Present
Serve individual slices with a sprig of fresh mint or edible flowers for elegant occasions. Alternatively, turn this into a layered parfait by combining pistachio cream with crushed pie crust and whipped cream in clear glasses—perfect for casual gatherings or when you want to switch things up.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio Cream Pie refrigerated, loosely covered with plastic wrap or in an airtight container, for up to 3 days. This maintains the creaminess of the filling and freshness of the whipped topping without losing flavor or texture.
Freezing
If you want to freeze the pie, it’s best to freeze it without the whipped cream topping. Wrap the pie tightly in plastic wrap and then aluminum foil to avoid freezer burn. It can be frozen for up to one month. To serve, thaw the pie overnight in the fridge before adding fresh whipped cream on top.
Reheating
This pie is best enjoyed cold or at room temperature, so reheating is not recommended. If your pie feels slightly firm after refrigeration, simply let it sit at room temperature for 10-15 minutes before slicing to get the perfect creaminess again.
FAQs
Can I use salted pistachios instead of unsalted?
It’s best to use unsalted pistachios for this pie because the recipe already includes salt in measured amounts. Using salted nuts could make the pie too salty and throw off the delicate balance of flavors.
What can I substitute for almond extract?
If you don’t have almond extract, a light splash of vanilla extract or even a bit of rose water can add an interesting twist that complements the pistachio flavor beautifully.
How can I make this pie nut-free?
Unfortunately, pistachios are the star ingredient here, so replacing them would alter the entire recipe. However, for a similar creamy pie experience, you could try a vanilla cream pie or a coconut cream pie instead.
Is it necessary to blind bake the crust?
Yes, blind baking ensures the crust stays crisp and doesn’t become soggy once you add the custard filling. It helps create the perfect texture contrast that makes this pie so delicious.
Can I make the pistachio paste ahead of time?
Absolutely! You can grind the pistachios into paste a day ahead and keep it refrigerated in an airtight container. This actually helps the flavors meld and makes the assembly on pie day quicker and easier.
Final Thoughts
This Pistachio Cream Pie Recipe is truly a gem worth keeping in your dessert repertoire. Its gorgeous color, irresistible texture, and nutty flavor make it a standout at any celebration or cozy night in. Once you try it, you’ll understand why it’s such a beloved dessert. So grab those pistachios and get ready to delight yourself and anyone lucky enough to share this pie with you!
Print
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
- Diet: Vegetarian
Description
This Pistachio Cream Pie features a buttery, flaky homemade crust filled with a luscious pistachio custard and topped with light whipped cream. The pie offers a wonderful balance of nutty flavor and creamy texture, perfect for an elegant dessert or special occasion treat.
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
Garnish
- Chopped pistachios
Instructions
- Prepare the Pie Crust: In a food processor, combine the flour, powdered sugar, and salt, pulsing until well mixed. Add the cold, cubed butter and pulse until coarse crumbs form. Add the egg and pulse just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and chill for 1 hour. Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie plate. Line with parchment paper and pie weights, then blind bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 to 7 minutes until the crust is golden. Let it cool completely.
- Make the Pistachio Filling: Grind the pistachios into a fine paste using a food processor. In a medium saucepan, whisk together the sugar, cornstarch, and kosher salt. Add the eggs and whisk until smooth. Gradually add the milk while stirring and cook the mixture over medium heat, whisking constantly until it thickens into a custard. Remove from the heat, then stir in the pistachio paste, almond extract, and butter until smooth. Pour the pistachio filling into the cooled pie crust. Cover and chill in the refrigerator for at least 4 hours to set.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled pistachio filling.
- Assemble and Garnish the Pie: Sprinkle chopped pistachios over the top of the whipped cream for garnish. Slice and serve chilled.
Notes
- Chilling the pie crust before baking helps prevent shrinkage and encourages flakiness.
- Blind baking the crust ensures it stays crisp and doesn’t become soggy when filled.
- Use raw, unsalted pistachios for the best fresh nutty flavor in the filling.
- Make sure to whisk the custard continuously to prevent lumps and scorching on the stove.
- Let the pie chill thoroughly to allow the filling to set properly before serving.
