Description
This Pistachio Cream Pie is a rich and nutty dessert that combines a creamy pistachio custard filling with a crunchy graham cracker crust. Easy to make at home, its luscious texture and delightful pistachio flavor make it a perfect no-bake treat that’s chilled and topped with whipped cream and chopped pistachios for an elegant finish.
Ingredients
Scale
Crust
- 1 9-inch graham cracker crust (store-bought or homemade)
Filling
- 1 ½ cups shelled unsalted pistachios
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- ½ tsp vanilla extract
- ½ tsp almond extract
Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Chopped pistachios for garnish (optional)
Instructions
- Grind the Pistachios: Place the shelled unsalted pistachios in a food processor and pulse until they are finely ground, creating a powder-like texture essential for the filling.
- Prepare Dry Ingredients: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt thoroughly to ensure no lumps before adding liquids.
- Combine Wet Ingredients: In a separate bowl, whisk the egg yolks and whole milk until smooth and fully blended to prepare for cooking.
- Cook the Filling: Slowly pour the egg yolk and milk mixture into the saucepan with dry ingredients while whisking continuously. Cook over medium heat, stirring constantly, for about 6 to 8 minutes until the mixture thickens and starts to gently bubble, indicating it has reached custard consistency.
- Finish the Custard: Remove the saucepan from heat and stir in unsalted butter, vanilla extract, and almond extract until the filling becomes smooth and glossy.
- Fill the Crust: Pour the warm pistachio filling into the 9-inch graham cracker crust and smooth the surface evenly.
- Chill the Pie: Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or until the filling is completely set and firm.
- Whip the Cream: Before serving, whip the heavy cream with powdered sugar until stiff peaks form. This creamy topping adds a light, airy texture to contrast the custard.
- Assemble and Garnish: Spread or pipe the whipped cream over the chilled pie and optionally garnish with chopped pistachios to enhance texture and presentation.
Notes
- For deeper flavor, lightly toast the pistachios before grinding to bring out their nutty aroma.
- You may substitute a traditional pie crust if you prefer a different base texture.
- Keep the pie chilled until ready to serve to maintain its creamy consistency.