Pistachio Cream Pie

Pistachio Cream Pie: A Decadent Dessert Delight

If you’re a fan of pistachios, this Pistachio Cream Pie will quickly become your new favorite dessert. With a buttery homemade pie crust, a luscious pistachio filling, and a light layer of stabilized whipped cream, this pie offers a perfect balance of nutty richness and creamy sweetness. Ideal for special occasions or simply when you want to treat yourself, this pie is a true showstopper that’s easier to make than you might think!

Ingredients:

For the Pie Crust:

• 1 ½ cups (180 grams) all-purpose flour
• ¼ cup (30 grams) powdered sugar
• ½ teaspoon salt
• ½ cup (113 grams) unsalted butter
• 1 large egg

For the 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) milk
• 1 teaspoon almond extract
• 2 tablespoons (30 grams) unsalted butter

For the Stabilized Whipped Cream:

• 2 tablespoons (30 grams) cream cheese, softened
• 2 tablespoons (30 grams) granulated sugar (optional)
• ¼ teaspoon vanilla extract (optional)
• 1 cup (230 grams) heavy cream

Directions:

1. Prepare the Pie Crust:

• In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix.
• Add the butter and pulse 5-7 times until the mixture resembles small pebbles.
• With the motor running, add the egg and process until the dough forms a cohesive ball.
• Roll out the dough on a floured surface to form an 11-inch circle and line a 9-inch pie plate. Crimp the edges as desired and prick the bottom with a fork.
• Freeze the crust for at least 15 minutes.
• Preheat the oven to 375°F (190°C).
• Line the chilled crust with parchment paper and fill with pie weights (or use dry rice/beans). Bake for 20 minutes, then remove the parchment and weights and bake for an additional 10 minutes or until fully cooked through. Set aside to cool.

2. Prepare the Pistachio Filling:

• In a food processor or high-speed blender, process the pistachios until they release their oils and form a thick paste (pistachio butter), about 5-10 minutes.
• In a medium pot, whisk together the sugar, cornstarch, and salt. Add the eggs, pistachio butter, and milk, whisking until fully combined.
• Heat the mixture over medium heat, whisking constantly, until the pudding thickens and large bubbles form, about 8 minutes.
• Remove from heat and strain the pudding through a fine mesh sieve to remove any lumps.
• Stir in the butter and almond extract until smooth and well-combined.
• Pour the pistachio pudding into the baked pie crust and smooth the top. Let the pie cool at room temperature before transferring it to the fridge to chill for at least 3 hours or overnight.

3. Assemble the Pie:

• In a mixer fitted with a whisk attachment, beat the cream cheese, sugar, and vanilla (if using) until smooth, about 2 minutes.
• Add the heavy cream and beat until soft stiff peaks form, about 2 more minutes.
• Spread the whipped cream evenly over the cooled pistachio pie and garnish with chopped pistachios for an added crunch.

4. Serve:

• Serve the pie immediately or keep it chilled in the fridge for up to 1 day before serving.

Recipe Details:

• Prep Time: 25 minutes
• Baking Time: 30 minutes
• Chilling Time: 3 hours
• Servings: 8 servings
• Calories: 450 kcal per serving

Tips:

• For an extra pistachio flavor boost, sprinkle finely chopped pistachios on top of the whipped cream before serving.
• If you don’t have a food processor, you can substitute store-bought pistachio butter, but make sure it’s unsweetened and unsalted for the best results.
• This pie can be made a day in advance, making it perfect for prepping ahead of a special dinner or gathering.

The combination of creamy pistachio filling and fluffy whipped cream in this Pistachio Cream Pie creates an irresistible dessert that will delight everyone at the table. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this pie is sure to become a new favorite!

Pistachio Cream Pie

---

• Author: Dulcia
• Total Time: 3 hours 55 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

This Pistachio Cream Pie is a luxurious dessert that combines the rich nuttiness of pistachios with the creamy texture of a smooth pudding filling. Topped with freshly whipped cream and garnished with chopped pistachios, it’s the perfect treat for any special occasion. The buttery, homemade pie crust adds the perfect balance of texture and flavor to the silky filling.

---

Ingredients

Scale 1x2x3x

For the Pie Crust:
1 ½ cups (180 grams) all-purpose flour
¼ cup (30 grams) powdered sugar
½ teaspoon salt
½ cup (113 grams) unsalted butter
1 large egg
For the 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) milk
1 teaspoon almond extract
2 tablespoons (30 grams) unsalted butter
For the Stabilized Whipped Cream:
2 tablespoons (30 grams) cream cheese, softened
2 tablespoons (30 grams) granulated sugar (optional)
¼ teaspoon vanilla extract (optional)
1 cup (230 grams) heavy cream

---

Instructions

Prepare the Pie Crust:
In a food processor, combine the flour, powdered sugar, and salt. Pulse to mix. Add the butter and pulse 5-7 times, until the butter is broken down into small pebbles.
With the motor running, add the egg and process until the dough forms a cohesive ball.
Roll out the dough on a flour-dusted surface to an 11 circle and line a 9 pie plate. Crimp the edges as desired and prick the bottom with a fork. Freeze the crust for at least 15 minutes.
Preheat the oven to 375°F (190°C).
Line the chilled crust with parchment paper and fill with pie weights (or dry rice/beans). Bake for 20 minutes, remove the parchment and weights, and bake for an additional 10 minutes or until fully cooked through. Set aside.
Prepare the Pistachio Filling:
Add the pistachios to a food processor or high-speed blender. Process until the pistachios release their oil and form a thick paste (pistachio butter), about 5-10 minutes.
In a medium pot, whisk together the sugar, cornstarch, and salt. Add the eggs, pistachio butter, and milk, whisking until fully combined.
Heat the pot over medium, whisking constantly, and cook until the pudding thickens and large bubbles form, about 8 minutes.
Remove from heat and strain the mixture through a fine mesh sieve to remove any lumps.
Stir in the butter and almond extract until fully combined.
Pour the pudding into the baked pie crust and smooth the top. Let it cool at room temperature before chilling in the fridge for at least 3 hours or overnight.
Assemble the Pie:
In a mixer with a whisk attachment, beat the cream cheese, sugar, and vanilla until smooth (about 2 minutes). Add the heavy cream and beat until soft stiff peaks form, about 2 more minutes.
Spread the whipped cream evenly over the cooled pie and garnish with chopped pistachios.
Serve immediately or keep chilled for up to 1 day before serving.

• Prep Time: 25 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450