Description
This Pistachio Cream Pie features a tender, buttery crust filled with a rich and velvety pistachio custard. Topped with light, sweetened whipped cream and crunchy chopped pistachios, it’s an elegant dessert perfect for special occasions or anytime you crave a nutty, creamy treat.
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, combine the flour, powdered sugar, and salt. Pulse until mixed. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough comes together. Shape 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 parchment and weights, and bake for an additional 5-7 minutes until golden brown. Let it cool completely.
- Make the Pistachio Filling: Grind the pistachios into a fine paste using a food processor. In a medium saucepan, whisk together the granulated sugar, cornstarch, and kosher salt. Add the eggs and whisk until smooth. Gradually pour in the milk, whisking constantly, then cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the pistachio paste, almond extract, and butter until fully incorporated. Pour the filling into the cooled pie crust. Cover and chill for at least 4 hours to set.
- Prepare the Whipped Cream: Using a mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled pistachio filling.
- Assemble the Pie: Garnish the top of the whipped cream with chopped pistachios. Serve chilled and enjoy.
Notes
- For extra pistachio flavor, you can toast the pistachios lightly before grinding.
- Make sure the pie crust is fully cooled before adding the filling to prevent it from becoming soggy.
- Chill the pie for at least 4 hours or overnight for best results.
- Use unsalted butter and adjust salt to taste for better control of seasoning.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
