Quick & Dreamy Pistachio Cream Pie Recipe for Sweet Moments

Creamy pistachio pie brings a delightful twist to traditional dessert expectations, blending nutty richness with smooth, velvety textures.

Sweet memories of family gatherings dance through this classic comfort food, inviting warmth and nostalgia to your table.

Delicate green hues promise a sophisticated yet approachable treat that reinvents ordinary moments into something extraordinary.

Subtle almond-like flavors intertwine with luxurious dairy elements, creating a sophisticated dessert that feels both elegant and comforting.

Professional bakers and home cooks alike appreciate the nuanced balance of ingredients that make this pie truly special.

Light, decadent, and impossibly smooth, this dessert represents culinary creativity at its finest.

You’ll find yourself enchanted by its unexpected charm and irresistible appeal.

Pistachio Cream Pie That’s Rich, Fluffy, and No-Bake

• Craft Luxurious Nutty Layers: This pistachio cream pie delivers rich, elegant flavors with a decadent pistachio butter filling that transforms ordinary dessert into a gourmet experience.
• Master Bakery-Level Technique: The recipe allows home bakers to create professional-grade pastry by using precise methods like processing pistachio butter, straining pudding, and creating perfectly crisp pie crust.
• Indulge in Textural Harmony: Every bite offers a delightful contrast between the silky smooth pistachio filling, crisp buttery crust, and light whipped cream topping, creating a sensational mouthfeel that elevates dessert enjoyment.

Ingredients Needed for a Silky Pistachio Cream Pie

• All-Purpose Flour: A key structural component that provides the base for the tender, flaky crust.
• Powdered Sugar: Adds a delicate sweetness and helps create a smooth, fine texture in the crust.
• Salt: Enhances the overall flavor and balances the sweetness of the pie.
• Unsalted Butter: Creates flakiness and rich flavor, best when cold and cut into small pieces.
• Egg: Binds the crust ingredients together and provides structure.

• Raw Pistachios: The star ingredient that creates a unique, nutty flavor and creamy pistachio butter.
• Granulated Sugar: Sweetens the filling and helps with thickening.
• Cornstarch: Acts as a thickening agent for the smooth, creamy pudding-like filling.
• Salt: Balances and enhances the overall flavor profile.
• Eggs: Provide structure and help thicken the filling.
• Whole Milk: Creates a creamy, smooth base for the filling.
• Unsalted Butter: Adds richness and smooth texture to the filling.
• Almond Extract: Provides a complementary nutty flavor to the pistachios.

• Cream Cheese: Adds richness and helps stabilize the whipped cream.
• Granulated Sugar: Sweetens the whipped topping.
• Vanilla Extract: Provides a classic, warm flavor to the topping.
• Heavy Cream: Creates a light, fluffy whipped cream topping.
• Chopped Pistachios: Adds crunch and visual appeal as a garnish.

Simple Instructions for a Cool and Creamy Pistachio Dessert

Step 1: Create the Pie Crust

• All-purpose flour
• Powdered sugar
• Salt
• Unsalted butter
• Egg

Blend flour, sugar, and salt in a food processor. Add butter and pulse until it looks like tiny pebbles. Pour in the egg and mix until the dough forms a smooth ball. Roll out the dough on a floured surface to create an 11-inch circle. Carefully transfer to a 9-inch pie plate, crimping the edges and poking holes in the bottom with a fork. Freeze the crust for 15 minutes.

Step 2: Bake the Crust

Warm the oven to 375°F. Cover the chilled crust with parchment paper and fill with pie weights or dry rice. Bake for 20 minutes. Remove the weights and parchment, then bake for an additional 10 minutes until golden brown. Let the crust cool completely.

Step 3: Prepare Pistachio Filling

• Pistachios
• Sugar
• Cornstarch
• Salt
• Eggs
• Milk
• Butter
• Almond extract

Grind pistachios in a food processor until they transform into a smooth, oily paste. In a pot, mix sugar, cornstarch, and salt. Whisk in eggs, pistachio butter, and milk. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 8 minutes). Strain through a fine mesh sieve to remove any lumps. Stir in butter and almond extract.

Step 4: Fill and Chill the Pie

Pour the pistachio filling into the baked crust. Smooth the top and let it cool at room temperature. Refrigerate for at least 3 hours or overnight.

Step 5: Create Whipped Topping

• Cream cheese
• Sugar
• Vanilla extract
• Heavy cream

Whip cream cheese, sugar, and vanilla until smooth. Gradually add heavy cream and beat until soft peaks form.

Step 6: Finish and Serve

Spread the whipped cream evenly over the chilled pie. Sprinkle chopped pistachios on top for extra crunch. Serve immediately or keep refrigerated for up to one day.

Tips for Smooth Filling and Crisp Crust

• Master Pistachio Butter: Process pistachios slowly and patiently to release natural oils, creating a smooth, rich paste that forms the foundation of an exceptional filling.
• Prevent Lumpy Pudding: Whisk continuously while heating the filling and strain through a fine mesh sieve to ensure a silky, lump-free texture that's luxuriously creamy.
• Chill for Perfect Set: Allow the pie to rest in the refrigerator for at least 3 hours, giving the filling time to firm up and develop deeper, more intense flavors.
• Crimp Crust Carefully: Use your fingers to create decorative edges that not only look beautiful but also help prevent the crust from shrinking during baking.
• Whip Cream to Perfection: Beat the cream just until soft peaks form to maintain a light, airy topping that won't become grainy or over-whipped.

Storing Pistachio Cream Pie to Keep It Light and Fresh

• Refrigeration: Store the pie in an airtight container or cover tightly with plastic wrap. Keep chilled for up to 3 days to maintain freshness and prevent bacterial growth.
• Freezing: Wrap the pie securely in plastic wrap and aluminum foil. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving to preserve the creamy texture.
• Reheating: Avoid reheating this cream-based pie, as it can separate and lose its smooth consistency. Enjoy cold directly from the refrigerator for the best taste and texture.

Pairings That Work Wonderfully with Pistachio Cream Pie

• Pair with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio complements the creamy, nutty flavors of the pistachio pie, cutting through its richness with bright, citrusy notes.
• Serve Alongside Espresso: A strong, freshly brewed espresso provides a perfect contrast to the sweet pie, enhancing the pistachio's subtle, earthy undertones and cleansing the palate.
• Match with Vanilla Bean Ice Cream: A scoop of smooth vanilla bean ice cream creates a delightful temperature and texture contrast, amplifying the pie's creamy filling and adding an extra layer of indulgence.
• Pair with Nutty Digestif: A small glass of Frangelico or amaretto liqueur echoes the pistachio's nutty profile, creating a harmonious and sophisticated ending to the dessert experience.

Delicious Variations to Try with This No-Bake Favorite

• Nutty Almond Variation: Replace pistachios with almonds, creating a rich, smooth almond cream pie with a delicate nut flavor profile.
• Chocolate Pistachio Fusion: Fold melted dark chocolate into the filling for a decadent, luxurious chocolate-pistachio combination that adds depth and complexity.
• Citrus Zest Kick: Incorporate orange or lemon zest into the filling to brighten the pistachio cream with a refreshing, tangy undertone that cuts through the richness.
• Honey Lavender Infusion: Add a small amount of lavender extract and replace some sugar with honey for a sophisticated, floral twist that complements the nutty pistachio base.

Pistachio Cream Pie Recipe

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4.6 from 13 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Creamy pistachio cream pie brings Italian dessert elegance to your table with silky nutty filling and buttery graham cracker crust. Rich flavors and delicate texture invite you to savor each luxurious bite of this classic Mediterranean-inspired sweet treat.

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Ingredients

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Main Ingredients:

Pie Crust:

• 1 ½ cups (180 grams) all-purpose flour
• ½ cup (113 grams) unsalted butter
• 1 large egg
• ¼ cup (30 grams) powdered sugar
• ½ teaspoon salt

Pistachio Filling:

• 3 cups (680 grams) milk
• 3 large eggs
• 1 cup (140 grams) raw shelled unsalted pistachios
• ¾ cup (150 grams) granulated sugar

Supporting Ingredients:

• 3 tablespoons (21 grams) cornstarch
• ½ teaspoon (3 grams) coarse kosher salt
• 1 teaspoon almond extract
• 2 tablespoons (30 grams) unsalted butter

Whipped Cream Topping:

• 1 cup (230 grams) heavy cream
• 2 tablespoons (30 grams) cream cheese, softened
• 2 tablespoons (30 grams) granulated sugar (optional)
• ¼ teaspoon vanilla extract (optional)

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Instructions

1. Pulse flour, powdered sugar, and salt in a food processor until combined. Incorporate cold butter by pulsing until mixture resembles coarse crumbs.
2. Add egg and process until dough forms a cohesive ball. Gently roll out on a flour-dusted surface to create a circular crust slightly larger than the pie plate.
3. Carefully transfer dough to the pie plate, trimming and crimping edges. Pierce bottom with a fork to prevent air bubbles. Freeze crust for 15 minutes to ensure stability.
4. Preheat oven to 375°F. Line chilled crust with parchment paper and fill with pie weights to prevent rising during initial baking.
5. Bake weighted crust for 20 minutes, then remove weights and parchment. Continue baking for additional 10 minutes until golden and completely set. Allow to cool completely.
6. Transform pistachios into a smooth, oily paste by processing in a food processor for 5-10 minutes, scraping down sides as needed.
7. Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in eggs, pistachio butter, and milk until thoroughly integrated.
8. Cook filling over medium heat, stirring constantly to prevent scorching. Continue until mixture thickens and bubbles dramatically, approximately 8 minutes.
9. Strain pudding through a fine mesh sieve to eliminate potential lumps. Fold in butter and almond extract until silky smooth.
10. Pour pistachio filling into prepared crust, smoothing surface evenly. Refrigerate for minimum 3 hours to set completely.
11. Whip cream cheese with sugar and vanilla until creamy. Gradually incorporate heavy cream, beating until soft peaks form.
12. Delicately spread whipped cream topping over chilled pie. Sprinkle chopped pistachios for elegant garnish.
13. Refrigerate until serving, maintaining freshness for up to 24 hours.

Notes

• Master the art of making the crust ahead of time, freezing it ensures a crisp and flaky base for your pie.
• Toast pistachios lightly before processing to enhance their rich, nutty flavor and release deeper aromatic oils.
• Strain the pudding filling carefully to guarantee a silky-smooth texture without any unwanted lumps or bits.
• Chill the pie for at least 3 hours to allow the filling to set completely and develop a perfect creamy consistency.
• Use a fine mesh sieve when straining to catch any potential egg or cornstarch clumps for a luxurious, velvety filling.
• Decorate with extra chopped pistachios just before serving to maintain their crisp texture and vibrant green color.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 366
• Sugar: 25 g
• Sodium: 205 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 92 mg