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Pistachio Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 59 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/pistachio-cream-pie-recipe-3/