Pistachio Cream Pie: A Rich, Nutty Dessert to Bake at Home

Pistachio Cream Pie is a lovely dessert that combines the delicate, earthy flavor of pistachios with a smooth, creamy filling. Unlike quick boxed pudding versions, this recipe uses real pistachios, giving the pie a deeper nutty taste and beautiful pale green color. It’s perfect for celebrations, family dinners, or any time you want an elegant sweet treat.

Ingredients

For the Pie Crust

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 2–3 tablespoons ice water

For the Pistachio Filling

• 1 1/2 cups whole shelled pistachios (unsalted)
• 1/2 cup sugar
• 1/4 cup cornstarch
• Pinch of salt
• 2 cups whole milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• Optional: 1/2 teaspoon almond extract

For the Topping

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Optional garnish: chopped pistachios

Directions

1. Make the Pie Crust

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add cold cubed butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
3. Add ice water one tablespoon at a time, mixing until the dough begins to come together.
4. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. On a floured surface, roll the dough into a circle large enough to fit your pie dish.
6. Transfer to the pie plate and trim the edges.
7. Chill again for 15 minutes, then bake in a preheated 375°F (190°C) oven for about 15–18 minutes, or until lightly golden. Let cool completely.

2. Prepare the Pistachio Paste

1. Place the shelled pistachios in a food processor.
2. Process until the nuts break down and turn into a coarse meal, then continue until they release their oils and form a smooth, thick paste (pistachio butter). Set aside.

3. Cook the Pistachio Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture starts to thicken.
4. Slowly whisk about half of the hot mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan.
5. Continue cooking and stirring until the pudding is very thick and glossy.
6. Remove from heat and stir in the pistachio paste, butter, vanilla extract, and almond extract (if using) until fully incorporated.
7. If you want an extra-smooth filling, strain the mixture through a fine mesh sieve.
8. Pour the warm filling into the cooled pie crust.

4. Chill the Pie

1. Cover the pie with plastic wrap, placing the wrap directly on the surface of the filling to prevent a skin from forming.
2. Refrigerate for at least 4 hours, or until the filling is completely set.

5. Make the Whipped Topping

1. In a chilled bowl, add cold heavy cream, powdered sugar, and vanilla extract.
2. Whip with a hand mixer or whisk until soft peaks form.
3. Spread the whipped cream over the chilled pistachio filling.

6. Garnish and Serve

Sprinkle chopped pistachios on top for texture and color. Slice and serve chilled.

Tips for Success

• Use unsalted pistachios to control the salt level.
• Chill the crust first to keep it flaky and tender.
• For a stronger pistachio flavor, you can lightly toast the nuts before processing.
• Make this pie a day ahead — it tastes even better after the flavors settle.