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.
Ingredients
Scale
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)
Instructions
- Pulse flour, powdered sugar, and salt in a food processor until combined. Incorporate cold butter by pulsing until mixture resembles coarse crumbs.
- 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.
- 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.
- Preheat oven to 375°F. Line chilled crust with parchment paper and fill with pie weights to prevent rising during initial baking.
- 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.
- Transform pistachios into a smooth, oily paste by processing in a food processor for 5-10 minutes, scraping down sides as needed.
- Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in eggs, pistachio butter, and milk until thoroughly integrated.
- Cook filling over medium heat, stirring constantly to prevent scorching. Continue until mixture thickens and bubbles dramatically, approximately 8 minutes.
- Strain pudding through a fine mesh sieve to eliminate potential lumps. Fold in butter and almond extract until silky smooth.
- Pour pistachio filling into prepared crust, smoothing surface evenly. Refrigerate for minimum 3 hours to set completely.
- Whip cream cheese with sugar and vanilla until creamy. Gradually incorporate heavy cream, beating until soft peaks form.
- Delicately spread whipped cream topping over chilled pie. Sprinkle chopped pistachios for elegant garnish.
- 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