Description
Pistachio Cream Pie is a luscious homemade dessert featuring a buttery flaky crust filled with a rich, creamy pistachio custard made from real shelled pistachios. Topped with whipped cream and a scatter of chopped pistachios, it offers a delicate, nutty flavor and elegant pale green color. This pie is ideal for festive occasions, family gatherings, or any moment when you crave a sophisticated sweet treat.
Ingredients
Scale
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 2–3 tablespoons ice water
For the Pistachio Filling
- 1 1/2 cups whole shelled pistachios (unsalted)
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Optional: 1/2 teaspoon almond extract
For the Topping
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional garnish: chopped pistachios
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. Add cold cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes. Roll the dough on a floured surface to fit your pie dish, transfer to pie plate, trim edges, chill again for 15 minutes, then bake at 375°F (190°C) for 15–18 minutes until lightly golden. Let cool completely.
- Prepare the Pistachio Paste: Place shelled pistachios in a food processor and process until they break down into a coarse meal, then continue processing until they release oils and form a smooth, thick pistachio butter paste. Set aside.
- Cook the Pistachio Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until thickened. Temper the egg yolks by slowly whisking about half the hot mixture into them, then pour back into the saucepan. Continue cooking and stirring until pudding is very thick and glossy. Remove from heat and stir in pistachio paste, butter, vanilla extract, and almond extract if using. Optionally strain mixture for a smoother filling. Pour warm filling into cooled pie crust.
- Chill the Pie: Cover the pie with plastic wrap pressed directly on the surface to prevent skin formation. Refrigerate for at least 4 hours until the filling is fully set.
- Make the Whipped Topping: In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract using a hand mixer or whisk until soft peaks form. Spread the whipped cream over the chilled pistachio filling.
- Garnish and Serve: Sprinkle chopped pistachios over the whipped cream for added texture and color. Slice and serve chilled.
Notes
- For best results, use unsalted pistachios and butter to control salt levels.
- Chilling the dough before baking ensures a flaky crust.
- Tempering the egg yolks prevents curdling and creates a smooth custard.
- Straining the filling is optional but results in a silky texture.
- Store leftovers covered in the refrigerator for up to 3 days.
