Description
A luscious Pistachio Cream Pie featuring a buttery homemade crust filled with a smooth, rich pistachio custard, topped with light whipped cream and garnished with crunchy chopped pistachios. This elegant dessert combines nutty flavors and creamy textures for a delightful treat perfect 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
- Chopped pistachios, for garnish
Instructions
- Prepare the Pie Crust: In a food processor, combine flour, powdered sugar, and salt. Pulse until mixed. Add cold cubed butter and pulse until coarse crumbs form. Add egg and pulse until 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 parchment and weights, then bake for an additional 5-7 minutes until the crust is golden. Let cool completely.
- Make the Pistachio Filling: Grind pistachios into a fine paste using a food processor. In a medium saucepan, whisk together granulated sugar, cornstarch, and kosher salt. Add eggs and whisk until smooth. Gradually whisk in the milk and cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon. Remove from heat, then stir in the pistachio paste, almond extract, and butter until combined. Pour the filling into the cooled pie crust and refrigerate for at least 4 hours to set.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with 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 with chopped pistachios for added texture and visual appeal. Slice and serve chilled for the best flavor and creaminess.
Notes
- For best results, use cold butter and chilled equipment when preparing the crust to ensure a flaky texture.
- You can substitute almond extract with vanilla extract if preferred, but almond complements the pistachio flavor beautifully.
- Blind baking the crust prevents sogginess from the custard filling.
- Allow the pie to chill thoroughly for at least 4 hours, or overnight, to set the filling properly.
- Store leftovers covered in the refrigerator for up to 3 days.
