pistachio cream pie recipe

Written ByJenny Smyth Posted on
pistachio cream pie recipe
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The Best pistachio cream pie recipe

I have to say, I’m absolutely obsessed with pistachio cream pie recipe. It’s a game-changer for any occasion, whether it’s a family gathering, a potluck, or just a quick dessert for my kids after school.

The best part is that it’s incredibly easy to make and requires minimal ingredients, which is perfect for busy home cooks like myself. I’ve made this recipe countless times, and each time, it turns out perfectly creamy and nutty.

The combination of the crunchy pistachio crust and the smooth, velvety filling is simply divine. Plus, it’s a great way to get my kids to eat their greens – yes, you read that right!

– by incorporating the nutrient-dense pistachios into the filling. As a bonus, this pie is also relatively healthy compared to other sweet treats out there.

The only thing that’s tricky about making this pie is getting the filling to set properly in the fridge. But don’t worry, I’ve got some tips below to ensure it turns out smooth and creamy every time.

Pistachio Cream Pie

Pistachio Cream Pie

4.8 from 707 votes

A delightful pistachio cream pie with a buttery crust and a smooth, rich filling. This dessert is perfect for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water
1 tablespoon white vinegar

For the Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 large eggs
1 1/2 cups pistachio paste
1 teaspoon vanilla extract

For the Topping

1 1/2 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pistachios

👨‍🍳Directions

1In a food processor, combine flour and salt.
2Add cold butter and pulse until the mixture resembles coarse crumbs.
3Add ice water and vinegar, then pulse until the dough comes together.
4Press the dough into a 9-inch pie dish, cover with plastic wrap, and refrigerate for 30 minutes.
5Preheat the oven to 375°F (190°C).
6Prick the chilled pie crust with a fork.
7Line the crust with parchment paper and fill it with pie weights or dried beans.
8Bake for 15 minutes.
9Remove the parchment paper and weights, then bake for an additional 10-15 minutes until the crust is golden brown.
10Set aside to cool.
11In a saucepan, heat the milk over medium heat until it just begins to simmer.
12In a separate bowl, whisk together sugar, cornstarch, and salt.
13Gradually add the hot milk to the sugar mixture, whisking constantly.
14Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
15Remove from heat.
16In a separate bowl, whisk the eggs until well combined.
17Slowly pour the hot milk mixture into the eggs, whisking constantly to prevent the eggs from cooking.
18Add the pistachio paste and vanilla extract, then pour the filling into the cooled pie crust.
19Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
20In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
21Spread the whipped cream evenly over the set pistachio filling.
22Sprinkle with chopped pistachios.
23Slice and serve chilled.

🔧Equipment

9-inch pie dish
Food processor
Mixing bowls
Whisk
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 8g

📝Notes

Tips: You can use store-bought pistachio paste or make your own by blending pistachios and a small amount of oil. For a smoother filling, strain the pistachio paste through a fine-mesh sieve before adding it to the milk mixture.

Watch Video Of How Pistachio Cream Pie Works

This pistachio cream pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a delicious treat for your family.

One of my favorite things about this recipe is that you can make it ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.

When you’re ready to serve it, simply thaw it overnight in the fridge or at room temperature for a few hours before slicing and serving.

❓ Frequently Asked Questions About Pistachio Cream Pie

Q1: What is the origin of pistachio cream pie?

Pistachio cream pie has its roots in ancient Middle Eastern cuisine, where pistachios were considered a staple ingredient. The original recipe likely involved grinding pistachios into a fine paste and mixing it with honey and rosewater to create a sweet and fragrant filling.

Q2: How do I get the pistachio crust to stay crunchy?

To ensure your crust stays crunchy, make sure to bake it until it’s golden brown before filling it with the creamy mixture. Also, be careful not to overbake it – you want it to still have some texture.

Q3: Can I use fresh instead of dried pistachios?

While you can use fresh pistachios in this recipe, they may not yield as good results as dried ones do. Dried pistachios have been dehydrated to remove excess moisture, which makes them easier to grind into a fine paste.

Q4: How long does the pie take to set in the fridge?

The pie typically takes around 2-3 hours to set in the fridge before serving. However, this may vary depending on how cold your fridge is.

Q5: Can I make this pie gluten-free?

This pie recipe can be adapted to be gluten-free by substituting traditional pastry with an alternative made from almond flour or coconut flour.

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