Description
This Pistachio Cream Pie features a buttery, flaky crust filled with a creamy, rich pistachio pudding made from freshly ground pistachios. Topped with a luscious cream cheese whipped cream and garnished with chopped pistachios, it is a delightful and elegant dessert perfect for any occasion.
Ingredients
For the Pie Crust
- 1-1/2 cups (180 grams) all-purpose flour
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter
- 1 large egg
For the Pistachio Filling
- 1 cup (140 grams) raw shelled unsalted pistachios
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons (21 grams) cornstarch
- 1/2 teaspoon (3 grams) coarse kosher salt
- 3 large eggs
- 3 cups (680 grams) milk
- 1 teaspoon almond extract
- 2 tablespoons (30 grams) unsalted butter
For the Whipped Cream Topping
- 2 tablespoons (30 grams) cream cheese, softened
- 2 tablespoons (30 grams) granulated sugar (optional)
- 1/4 teaspoon vanilla extract (optional)
- 1 cup (230 grams) heavy cream
- Chopped pistachios for garnish
Instructions
- Prepare the Pastry: Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add the butter and pulse 5-7 times, until the butter is broken down into tiny pebbles.
- Form the Dough: With the motor running, add the egg and let the dough process until it forms a cohesive ball around the blade, about 1 minute.
- Roll and Chill: Transfer the dough to a floured surface. Roll out to an 11-inch circle and line a 9-inch pie plate, crimp edges as desired. Prick the bottom all over with a fork. Freeze the pie crust for at least 15 minutes.
- Preheat Oven: Preheat oven to 375ºF (190ºC).
- Blind Bake Crust: Line the chilled dough with parchment paper and add pie weights or dry beans. Bake for the crust to set while you prepare the filling.
- Prepare Pistachio Butter: Process the pistachios in a food processor or blender for 5-10 minutes until thick and creamy, scraping sides as needed to prevent overheating.
- Make Pistachio Filling: In a medium pot, whisk together sugar, cornstarch, and kosher salt. Whisk in eggs, pistachio butter, and milk until fully combined.
- Cook Filling: Heat over medium heat, whisking constantly and scraping edges, until thickened with large bubbles forming and popping, about 8 minutes.
- Strain Filling: Remove from heat and immediately strain filling through a fine mesh sieve into a clean bowl, pushing out all thickened pudding but leaving any cooked egg bits or pistachio pieces behind.
- Finish Filling: Whisk in butter and almond extract until smooth.
- Chill Pie: Pour pistachio filling into the baked pie crust, smooth the surface, and let cool to room temperature. Then chill in refrigerator for at least 3 hours or overnight.
- Make Whipped Cream Topping: In an electric mixer with a whisk attachment, beat cream cheese, sugar, and vanilla on medium speed for 2 minutes, scraping bowl halfway through. Add heavy cream and beat until soft-stiff peaks form, about 2 minutes more.
- Assemble Pie: Spread the whipped cream evenly over the chilled pistachio filling with an offset spatula.
- Garnish and Serve: Sprinkle chopped pistachios on top. Serve immediately or keep chilled up to 1 day before serving.
Notes
- Make sure to chill the dough thoroughly before blind baking to prevent shrinkage.
- When making pistachio butter, pause blending if the machine heats up to avoid overheating.
- Straining the filling ensures a smooth texture by removing any cooked egg bits.
- The sugar in the whipped cream topping is optional, adjust to taste.
- This pie is best served chilled but can be stored refrigerated for up to 24 hours.
