Description
A rich and creamy pistachio cream pie featuring a buttery crust filled with homemade pistachio pastry cream and topped with whipped cream and chopped pistachios.
Ingredients
- 1 9‑inch pie crust (pre‑baked)
- 1 cup shelled pistachios
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 Tbsp cornstarch
- 2 Tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream (for topping)
- 2 Tbsp powdered sugar (for topping)
- 2 Tbsp chopped pistachios (for garnish)
Instructions
- Toast pistachios in a 350°F oven for 5 minutes, then cool and finely process into a paste.
- In a medium saucepan, combine milk and cream; heat until just simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly pour hot milk mixture into yolks while whisking constantly (tempering).
- Return mixture to saucepan over medium heat; whisk until thick and bubbling.
- Remove from heat; whisk in pistachio paste, butter, and vanilla until smooth.
- Pour pastry cream into pre‑baked pie crust; smooth the top. Cover with plastic, pressing gently onto surface, and refrigerate 4 hours or until set.
- Before serving, whip additional heavy cream with powdered sugar until soft peaks form.
- Top chilled pie with whipped cream and sprinkle with chopped pistachios.
- Slice and serve chilled or at room temperature.
Notes
- For deeper pistachio flavor, soak pistachios in warm milk for 15 minutes before processing.
- To prevent skin on the surface, press plastic wrap directly onto cream before chilling.
- This pie is best served within 2 days; store covered in the refrigerator.