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Pistachio Cream Pie Recipe

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4 from 14 reviews

This Pistachio Cream Pie features a tender flaky crust filled with a rich, creamy pistachio custard and topped with a luscious whipped cream frosting. The filling is made from freshly ground pistachios combined with a smooth, thickened pudding base that is both nutty and indulgent. Perfectly chilled and garnished with chopped pistachios, this elegant dessert is ideal for special occasions or a decadent treat.

Ingredients

Pie Crust

  • 1-1/2 cups (180 grams) all-purpose flour
  • 1/4 cup (30 grams) powdered sugar
  • ½ teaspoon salt
  • 1/2 cup (113 grams) unsalted butter
  • 1 large egg

Pistachio Filling

  • 1 cup (140 grams) raw shelled unsalted pistachios
  • 3/4 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

Whipped Cream Topping

  • 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
  • Chopped pistachios, for garnish

Instructions

  1. Prepare the Pastry: In a food processor, combine the flour, powdered sugar, and salt. Pulse to combine. Add the butter and pulse 5-7 times until the mixture resembles tiny pebbles. While processing, add the egg and process until a cohesive dough forms around the blade, about 1 minute. Transfer dough to a floured surface.
  2. Roll and Chill the Dough: Roll out the dough to an 11-inch circle and line a 9-inch pie plate. Crimp edges as desired and prick the bottom with a fork. Freeze the crust at least 15 minutes while preheating the oven.
  3. Blind Bake the Crust: Preheat oven to 375ºF. Line the crust with parchment paper and add pie weights or substitutes. Bake for about 15 minutes or until edges begin to set. Remove weights and paper, then bake a few minutes longer until lightly golden. Remove from oven and let cool.
  4. Prepare Pistachio Cream Filling: In a small food processor or blender, process pistachios for 5-10 minutes until creamy and oily, scraping frequently. In a medium pot, whisk together sugar, cornstarch, salt, eggs, pistachio butter, and milk until smooth.
  5. Cook the Pudding: Cook the mixture over medium heat, whisking constantly and scraping edges occasionally, until thickened and bubbling throughout, about 8 minutes. Strain the pudding through a fine mesh sieve into a bowl to remove any lumps and bits.
  6. Finish the Filling: Whisk butter and almond extract into the warm pudding until smooth. Pour the filling into the prepared pie crust. Allow to cool at room temperature, then chill in the refrigerator for at least 3 hours or overnight.
  7. Make Whipped Cream Topping: Using an electric mixer with a whisk attachment, beat cream cheese, sugar, and vanilla on medium speed for 2 minutes, scraping down sides halfway. Add heavy cream and continue beating until soft-stiff peaks form, about 2 more minutes.
  8. Assemble and Garnish: Spread whipped cream evenly over the chilled pie using an offset spatula. Sprinkle chopped pistachios over the top.
  9. Serve: Serve immediately or keep refrigerated up to 1 day before serving.

Notes

  • For the crust, chilling the dough before baking helps prevent shrinkage.
  • Processing pistachios until they release their oils is key to a creamy filling.
  • If your food processor heats up during the pistachio butter step, pause and let it cool.
  • Pie weights can be replaced with dry beans, rice, or lentils for blind baking.
  • Optional sugar and vanilla in the whipped cream topping can be adjusted for sweetness and flavor.
  • Make sure to strain the pudding to avoid any cooked egg bits for a silky texture.

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