If you adore nutty, creamy desserts that feel like a hug in pie form, this Pistachio Cream Pie Recipe will quickly become one of your favorites. With a delicate, buttery crust and a luscious filling bursting with the rich flavor of pistachios, every bite is a perfectly balanced treat. This pie is smooth yet textured, subtly sweet with just the right touch of almond, making it an absolute showstopper for any occasion. Whether you’re looking to impress guests or simply indulge yourself, this Pistachio Cream Pie Recipe promises to deliver pure satisfaction straight to your dessert plate.
Ingredients You’ll Need
Getting the ingredients right is key to crafting a flawless Pistachio Cream Pie Recipe. Each component is simple but plays an essential role in building the pie’s irresistible taste, texture, and visual appeal.
- All-purpose flour (1½ cups / 180 grams): Provides the sturdy base for the pie crust, ensuring a tender but firm foundation.
- Powdered sugar (¼ cup / 30 grams + 2 tablespoons / 16 grams): Adds subtle sweetness to both the crust and whipped cream topping.
- Salt (½ teaspoon + ½ teaspoon coarse kosher): Enhances all the flavors and balances the sweetness perfectly.
- Unsalted butter (½ cup / 113 grams + 2 tablespoons / 30 grams): Cold butter creates a flaky crust and smooth richness in the filling.
- Large eggs (4 total): Eggs bind the crust and thicken the filling, contributing structure and silkiness.
- Raw shelled unsalted pistachios (1 cup / 140 grams): The star ingredient, ground into a creamy paste to infuse the filling with intense pistachio flavor.
- Granulated sugar (¾ cup / 150 grams): Sweetens the custard filling without overwhelming the nutty notes.
- Cornstarch (3 tablespoons / 21 grams): Acts as a thickener for the custard, helping it set perfectly.
- Whole milk (3 cups / 680 grams): Provides creaminess and volume to create a luscious custard base.
- Almond extract (1 teaspoon): Complements pistachios with a gentle, aromatic boost.
- Heavy whipping cream (1 cup / 240 grams): Whipped into airy peaks, it tops the pie with lightness and a creamy finish.
- Vanilla extract (½ teaspoon): Adds warmth and depth to the whipped cream topping.
- Chopped pistachios (for garnish): Provides a delightful crunch and gorgeous green contrast that tempts the eyes.
How to Make Pistachio Cream Pie Recipe
Step 1: Prepare the Pie Crust
Start by combining all-purpose flour, powdered sugar, and salt in a food processor; pulse until well mixed. Then add cold, cubed butter and pulse until the mixture looks like coarse crumbs. The cold butter pieces ensure a flaky crust texture once baked. Add the egg and pulse until the dough just comes together. Shape the dough into a disk, wrap it tightly in plastic, and chill it in the fridge for an hour to make rolling easier and to maintain the butter’s coolness for flakiness. When ready, roll out the dough to fit a 9-inch pie plate. Line the crust with parchment paper and pie weights or dried beans to prevent puffing. Blind bake in a 375°F (190°C) oven for 15 minutes, then remove the weights and parchment and bake for an additional 5 to 7 minutes until golden brown. Let the crust cool completely before filling.
Step 2: Make the Pistachio Filling
While the crust cools, grind the pistachios into a smooth paste – this step is what unlocks the deep, luscious flavor of the nuts. In a saucepan, whisk together granulated sugar, cornstarch, and kosher salt until combined. Crack in the eggs, whisking until smooth. Slowly add the whole milk bit by bit while stirring to avoid lumps. Cook the mixture over medium heat, stirring constantly, until it thickens into a creamy custard. Remove from heat and stir in the freshly ground pistachio paste, almond extract, and unsalted butter until fully incorporated and glossy. Pour this heavenly filling into the cooled crust and chill for at least four hours so it sets perfectly.
Step 3: Prepare the Whipped Cream
For the crowning glory, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. The light, fluffy texture of this whipped cream topping perfectly balances the dense, nutty custard filling and adds an elegant creaminess.
Step 4: Assemble the Pie
Once the filling is chilled and set, gently spread the whipped cream evenly over the top. Finally, garnish generously with chopped pistachios to add texture, visual appeal, and an extra burst of pistachio flavor that makes every slice irresistible.
How to Serve Pistachio Cream Pie Recipe
Garnishes
Chopped pistachios are the classic topping, adding crunch and vibrant green color for a picture-perfect finish. You can also dust a bit of powdered sugar or sprinkle edible rose petals for a festive touch. A drizzle of white chocolate shavings pairs beautifully as well.
Side Dishes
This pie shines as a standalone dessert but pairs wonderfully with fresh berries or a small scoop of vanilla bean ice cream. A light, minty salad or even a handful of fresh figs can also nicely complement the richness of the pie.
Creative Ways to Present
If you want to impress, serve individual mini pistachio cream pies in small tart shells topped with whipped cream and pistachios. Alternatively, slice the pie and plate it with a flourish of pistachio dust or a decorative drizzle of caramel sauce for a gourmet look.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio Cream Pie Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, which is perfect because you’ll likely want to savor every slice.
Freezing
You can freeze the pie once it’s fully assembled without the whipped cream topping. Wrap it securely in plastic wrap and then foil, freezing for up to 2 months. Thaw it overnight in the fridge before adding fresh whipped cream and pistachio garnish.
Reheating
Since this is a chilled cream pie, it’s best served cold and shouldn’t be reheated. Simply let it come to fridge temperature for easier slices if needed, and enjoy chilled to preserve its silky texture.
FAQs
Can I use roasted pistachios in this Pistachio Cream Pie Recipe?
While raw pistachios provide a fresher, more vibrant flavor and blend smoothly into the filling, you can use roasted pistachios if that’s what you have on hand. Just be aware that roasting intensifies the nuttiness and can slightly alter the texture of the paste.
Is the pie crust gluten-free or can it be made gluten-free?
The traditional crust calls for all-purpose flour, which contains gluten. However, you could experiment with gluten-free flour blends suitable for baking, keeping in mind that the texture might differ slightly.
Can I make this Pistachio Cream Pie Recipe vegan?
This recipe relies heavily on dairy and eggs for texture and flavor, so vegan adaptations would require significant ingredient substitutions, like plant-based milk, vegan butter, and a suitable egg replacer, along with a careful vegan thickening agent.
How long does the pie need to chill before serving?
To achieve the perfect set and texture, the pie should chill for at least 4 hours. Overnight chilling is even better to let the flavors meld and the filling fully firm up.
Can I prepare parts of this Pistachio Cream Pie Recipe in advance?
Absolutely! The crust and pistachio filling can be made a day ahead and refrigerated. Whip the cream and assemble the pie just before serving for the freshest topping.
Final Thoughts
Making this Pistachio Cream Pie Recipe is like creating a little piece of nutty heaven that’s as delightful to serve as it is to eat. It’s a dessert that effortlessly combines creamy textures, rich flavors, and a touch of elegance in every slice. I encourage you to try this recipe soon—you’ll find it’s a wonderful way to bring a smile to everyone’s face and make any gathering feel extra special.
Print
Pistachio Cream Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus 4 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio Cream Pie features a flaky homemade crust filled with a luscious pistachio custard, topped with light whipped cream and crunchy chopped pistachios. Perfectly balanced with subtle almond notes and a creamy texture, this dessert is an elegant treat for any occasion.
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, pulse together the all-purpose flour, powdered sugar, and salt until combined. Add the cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse again until the dough just comes together. Shape the dough into a disk, wrap it in plastic wrap, and chill for 1 hour. Meanwhile, preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie plate. Line the crust with parchment paper and pie weights, then blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5-7 minutes until the crust is golden brown. Allow to cool completely before filling.
- Make the Pistachio Filling: Grind the raw shelled pistachios into a fine paste using a food processor. In a medium saucepan over medium heat, whisk together the granulated sugar, cornstarch, and kosher salt. Add the eggs and whisk until smooth and combined. Gradually pour in the whole milk, whisking continuously, and cook until the mixture thickens to a custard-like consistency, about 8-10 minutes. Remove the saucepan from heat and 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. Do not overwhip to avoid curdling. Spread the whipped cream evenly over the chilled pistachio filling.
- Assemble the Pie: Garnish the top of the whipped cream with chopped pistachios for added texture and flavor. Slice and serve chilled.
Notes
- Chilling the dough before baking helps to prevent shrinking and ensures a flaky crust.
- Blind baking the crust is essential to avoid a soggy bottom once the filling is added.
- If you don’t have a food processor, you can finely chop pistachios and then mash them into a paste with a mortar and pestle.
- Make sure to stir the filling continuously as it cooks to prevent lumps and scorching.
- This pie can be prepared a day ahead and stored in the refrigerator, which allows the flavors to deepen.
