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
Scale
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.
