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Pistachio Cream Pie Recipe

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3.8 from 8 reviews

This Pistachio Cream Pie features a crisp, buttery homemade pie crust filled with a rich, creamy pistachio custard made from fresh pistachio butter and studded with almond extract. Topped with a luscious stabilized whipped cream and garnished with chopped pistachios, this elegant dessert is perfect for special occasions or a decadent treat.

Ingredients

Pie Crust:

  • 1-½ cups (180 grams) all-purpose flour
  • ¼ cup (30 grams) powdered sugar
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter
  • 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) milk
  • 1 teaspoon almond extract
  • 2 tablespoons (30 grams) unsalted butter

Stabilized Whipped Cream:

  • 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

Instructions

  1. Prepare the Pastry: Add the flour, powdered sugar, and salt to the bowl of a food processor, pulsing until well combined. Add the butter and pulse 5-7 times until the butter pieces are about the size of tiny pebbles. With the motor running, add the egg and process until the dough forms a cohesive ball around the blade, about 1 minute. Transfer to a floured surface and roll out to an 11-inch circle. Line a 9-inch pie plate and crimp edges as desired. Prick the dough bottom all over with a fork and freeze for at least 15 minutes.
  2. Bake the Pie Crust: Preheat oven to 375ºF. Line the chilled dough with parchment paper and fill with pie weights (or dried beans/rice). Bake for 20 minutes, then remove weights and parchment carefully. Return crust to oven and bake an additional 10 minutes until fully baked and golden. Set aside to cool.
  3. Prepare the Pistachio Filling: In a food processor or high-speed blender, process raw pistachios until they release oil and the mixture becomes thick and creamy, scraping sides frequently, about 5-10 minutes. In a medium pot, whisk together sugar, cornstarch, and salt. Whisk in eggs, pistachio butter, and milk until combined. Over medium heat, cook mixture, whisking constantly and scraping edges, until thickened and bubbling heavily, about 8 minutes.
  4. Strain and Finish Filling: Remove from heat and strain the pudding through a fine mesh sieve into a clean bowl, pushing through with a spatula to remove bits of cooked egg or pistachio pieces. Whisk in the butter and almond extract until fully incorporated.
  5. Fill the Pie: Pour the pistachio pudding into the pre-baked crust and smooth the top. Allow to cool at room temperature and then refrigerate for at least 3 hours or overnight to set firmly.
  6. Make the Stabilized Whipped Cream: Using an electric mixer fitted with a whisk, beat softened cream cheese, sugar, and vanilla extract on medium speed for 2 minutes, scraping down the sides halfway. Add heavy cream and continue to beat on medium until soft-stiff peaks form, about 2 more minutes.
  7. Assemble the Pie: Spread the whipped cream evenly over the chilled pistachio filling using an offset spatula. Garnish the top with chopped pistachios for extra crunch and visual appeal.
  8. Serve: Serve immediately or keep the pie refrigerated for up to 1 day before serving to maintain freshness and stability of the whipped cream topping.

Notes

  • When making pistachio butter, pause blending periodically to prevent overheating your food processor or blender.
  • Blind baking the pie crust with weights ensures a crisp, non-soggy base for the custard filling.
  • Straining the custard prevents any cooked egg lumps or large pistachio pieces from affecting the smooth texture.
  • The stabilized whipped cream contains cream cheese to help maintain texture longer than regular whipped cream.
  • This pie is best served chilled and consumed within one day for optimal flavor and texture.

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