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

Units Scale

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

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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