If you’re searching for an irresistibly nutty showstopper, Creamy Baked Pistachio Pie is your answer. Imagine a luscious pistachio custard nestled in a flaky, buttery crust, crowned with billowy whipped cream and a confetti of crushed pistachios. Every bite is a harmony of rich, creamy filling and crisp, golden base. Whether you’re gathering for a special celebration or simply want to treat your sweet tooth, this pie delivers an unforgettable texture and flavor experience you’ll crave again and again!
Ingredients You’ll Need
Ingredients You’ll Need
What makes Creamy Baked Pistachio Pie so special is the lineup of simple but extraordinary ingredients. Each one adds a layer of flavor, texture, or color that truly makes this pie stand out, and you might already have most on hand. Here’s what you’ll need, with a little note on why each one matters:
- All-purpose flour: Sets the foundation for a buttery, flaky crust that supports the creamy filling.
- Granulated sugar: Adds just the right amount of sweetness to both the crust and filling, balancing the naturally nutty notes.
- Salt: Enhances all the flavors and prevents the pie from tasting flat.
- Unsalted butter: Creates that irresistible, melt-in-your-mouth crust—cold cubes are key!
- Ice water: Helps the crust come together without overworking the dough, giving you flakiness every time.
- Store-bought pie crust: Makes things extra easy if you’re short on time or want to skip a step.
- Shelled pistachios: Bring the star flavor and gorgeous green color—using real pistachios makes all the difference.
- Cornstarch: Ensures the custard filling thickens to that perfect, sliceable texture.
- Whole milk: Creates a creamy, rich base for the filling.
- Large egg yolks: Lend a velvety smoothness and help the custard set.
- Vanilla extract: Adds warmth and depth, rounding out the nuttiness.
- Green food coloring (optional): Just a drop or two boosts the pie’s striking hue—especially fun for parties!
- Heavy cream: Whips up into pillowy clouds for a luxurious topping.
- Powdered sugar: Sweetens the whipped cream without making it grainy.
- Crushed pistachios (for garnish): Finish the pie with crunch and extra color—no one can resist that final sprinkle.
How to Make Creamy Baked Pistachio Pie
Step 1: Make the Pie Crust (if homemade)
Begin by blending together the flour, sugar, and salt in a large bowl, then cut in the cold butter until you see pebble-sized chunks throughout. Drizzle in the ice water one tablespoon at a time, just until the dough comes together—overworking will steal that delicate flakiness! Shape your dough into a disc, wrap it up, and let it rest and chill for half an hour. Afterward, roll out your dough, line your 9-inch pie pan, and crimp the edges for a touch of rustic charm.
Step 2: Prepare the Pistachio Filling
Preheat your oven to 350°F (175°C). In a food processor, pulse the pistachios into fine crumbs—these tiny bits infuse every bite. In a saucepan, whisk the sugar, cornstarch, and salt before stirring in the milk and those freshly-ground pistachios. Cook this mixture on medium heat until it thickens slightly. Now, it’s time for the eggs: whisk the yolks, slowly temper them with some warm milk mixture, then return everything to the pot and cook until rich and pudding-like. Finishing touches? Melt in the butter and vanilla, and swirl in that optional green food coloring for a bit of drama!
Step 3: Bake the Pie
Pour your fragrant pistachio custard into the waiting crust, smoothing the top. Slide the pie into the oven and bake for 30 to 35 minutes—look for softly set edges and a gentle wobble in the center. Once out of the oven, let the pie cool completely, then pop it in the fridge for at least two hours. That chill ensures the filling becomes perfectly sliceable and extra creamy.
Step 4: Add Whipped Cream Topping
When your pie is nice and chilled, beat cold heavy cream with powdered sugar and vanilla until billowy peaks hold their own. You can get fancy with piped swirls or keep it classic with a rustic dollop. Sprinkle a generous handful of crushed pistachios over the top, and stand back to admire your masterpiece—it looks as good as it tastes!
How to Serve Creamy Baked Pistachio Pie
Garnishes
The right garnish elevates Creamy Baked Pistachio Pie from delicious to dazzling. A simple flourish of whipped cream brings contrast and creaminess, while a dusting of extra chopped pistachios adds crunch and bright, nutty aroma. For a special occasion, try a few slivers of candied citrus or delicate white chocolate curls.
Side Dishes
This pie is a standout dessert, so serve it with something light and fresh. A platter of seasonal berries, a dainty bowl of sorbet, or even a crisp glass of sweet Moscato pairs beautifully with the creamy, nutty filling and keeps the meal balanced.
Creative Ways to Present
Pistachio pie doesn’t have to be limited to a traditional slice! Try cutting the pie into elegant bars for a dessert buffet, or make mini tarts for individual servings. Small glass jars also make fun single-serve treats that show off all those gorgeous layers—from crust to whipped cream.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Baked Pistachio Pie keeps beautifully in the fridge. Just cover the pie loosely with plastic wrap or foil and refrigerate for up to three days. You’ll find the flavors deepen and the texture stays silky smooth.
Freezing
If you want to get ahead, you can freeze the pie (without whipped cream) for up to one month. Wrap it tightly in plastic and then foil to prevent freezer burn. Thaw overnight in the refrigerator before adding your whipped cream and garnishes.
Reheating
This pie is at its very best served chilled, not warm, so no reheating is necessary. Simply remove it from the fridge about 10 minutes before slicing to let the custard reach the perfect creamy temperature.
FAQs
Can I substitute another nut for pistachios?
Absolutely! Almonds or even cashews make an excellent swap, though nothing quite matches the vivid color and unique flavor of pistachios. Feel free to get creative if allergies are involved.
Is green food coloring necessary?
No, it’s entirely optional. The pie will still taste wonderful with only the natural color from the pistachios, but a couple of drops can enhance that signature green if you want a pop of color for celebrations.
Can I make this pie with a store-bought crust?
Yes! Using a high-quality store-bought 9-inch pie crust saves time and works perfectly if you want to skip making the crust from scratch. Just pre-bake if the instructions call for it, then fill and bake as directed.
How do I know when the filling is set?
The edges should look firm and slightly puffed, while the center still has a gentle wobble. The pie will continue to set as it cools and chills, so don’t worry if it’s not completely solid when you take it out of the oven.
Can I make Creamy Baked Pistachio Pie ahead of time?
Definitely! You can bake the pie a day in advance and let it chill overnight—flavors meld even more this way. Simply add the whipped cream and garnishes just before serving for freshest taste and appearance.
Final Thoughts
The magic of Creamy Baked Pistachio Pie is how it transforms simple ingredients into something totally captivating and elegant. Whip up this pie and you’ll discover why it’s a cherished favorite—one that’ll have your friends and family requesting it again and again. Give it a go; your dessert table will thank you!
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Creamy Baked Pistachio Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich, nutty custard pie made with real pistachios and a flaky, buttery crust. Topped with swirls of whipped cream and crushed pistachios, this baked pie is the perfect sweet centerpiece for any dessert table.
Ingredients
For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 3–5 tbsp ice water
For the Pistachio Filling:
- 3/4 cup (90g) shelled pistachios
- 1/2 cup (100g) granulated sugar
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1 1/2 cups (360ml) whole milk
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Optional: 2-3 drops green food coloring (for enhanced color)
For Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 tbsp crushed pistachios for garnish
Instructions
- Make the Pie Crust (if homemade) – In a large bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough forms. Shape into a disc, wrap in plastic, and chill 30 minutes. Roll out, fit into a 9-inch pie pan, and crimp edges.
- Prepare the Pistachio Filling – Preheat oven to 350°F (175°C). In a food processor, pulse pistachios until finely ground. In a saucepan, whisk together sugar, cornstarch, and salt. Stir in milk and ground pistachios. Cook over medium heat until slightly thickened. In a bowl, whisk egg yolks. Temper with some hot milk, then return all to the pot. Cook 2–3 minutes until thick like pudding. Remove from heat. Stir in butter, vanilla, and optional green coloring.
- Bake the Pie – Pour pistachio filling into crust. Bake 30–35 minutes until filling is set. Cool completely, then chill at least 2 hours.
- Add Whipped Cream Topping – Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spread onto cooled pie. Sprinkle with crushed pistachios.
Notes
- Make Ahead: You can bake the pie the night before and add whipped cream the next day.
- Nut Allergy? Try making this with almonds instead!
- Extra Texture: Fold in finely chopped roasted pistachios before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
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