Pistachio Pie Recipe
Experience a delightful twist on a classic dessert with this pistachio pie. This unique recipe features a crisp, buttery crust paired with a luscious, nutty filling that bursts with rich pistachio flavor. Perfect for cozy evenings or festive occasions, this dessert promises a balance of creamy and crunchy textures that will impress every palate.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cut into small pieces) or coconut oil as an alternative
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Filling:
- 2 cups shelled pistachios (unsalted, roasted)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: Zest of 1/2 lemon
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your crust bakes evenly and the filling sets properly.
- Prepare the Crust: In a medium bowl, combine the flour, granulated sugar, and salt. Then, add the cold butter (or coconut oil) and mix until the mixture resembles coarse crumbs. Next, press this mixture firmly into a 9-inch pie dish, making sure to cover the base and the sides evenly. Bake the crust for about 10 minutes until it turns lightly golden. Meanwhile, set aside to cool slightly.
- Make the Filling: Place the pistachios in a food processor and pulse until they are finely ground but not turned into a paste. In a large bowl, whisk together the eggs and granulated sugar until smooth. Then, gradually whisk in the milk, heavy cream, and vanilla extract. Add the optional lemon zest for a burst of brightness, followed by the ground pistachios and flour. Stir until the mixture is well combined and smooth.
- Assemble and Bake: Pour the filling into the pre-baked crust, ensuring an even layer. Place the pie back into the oven and bake for 40 minutes. The filling should be set and a knife inserted into the center will come out clean when done.
- Cool and Serve: Once baked, remove the pie from the oven and let it cool completely on a rack. This cooling period allows the filling to firm up, making it easier to cut and serve.
Notes
- For a dairy-free version, substitute whole milk with almond or oat milk and replace heavy cream with coconut cream.
- If you enjoy extra crunch, consider sprinkling some roughly chopped pistachios on top before baking.
- Allow the pie to cool fully before slicing to ensure clean, neat pieces.
- This pistachio pie is versatile; serve it warm or at room temperature depending on your preference.