This Pistachio Pie recipe is creamy, nutty and packed with fresh pistachio flavor that everyone will love!
Pies are the way to my heart. This pistachio pie recipe combines the natural richness of pistachios with a creamy, sweet base. This pie has a smooth cream cheese custard mixed in with chopped pistachios giving a one of a kind texture to this treat!
If you are wanting more pie recipes you have to check out my Sweet Potato Pie, Oreo Mud Pie, and Lemon Cream Pie.
Table of Contents
Recipe Ingredients
Lightly Salted Pistachios – Gives the recipe a nutty flavor and a crunchy texture.
Cream Cheese – Adds a creamy element with a slight tang to tie everything in together.
For a full list of ingredients and amounts see the recipe card below.
How to Make Pistachio Pie
Step 1: Preheat your oven to 350 degrees Fahrenheit and line a 9-inch pie pan with your store-bought crust, pinch the sides, and set aside.
Step 2: In a food processor or blender combine the pistachios and half a cup of granulated sugar and blend until pistachios are finely ground. Set aside. Note: The sugar helps keep the pistachios from caking.
Step 3: In a bowl with an electric mixer, mix together the other half of the cup of white sugar along with the softened cream cheese until smooth.
Step 4: Next, add the eggs one at a time and mix in.
Step 5: Then, add in the vanilla and almond extracts and milk and whisk everything together.
Step 6: Add the chopped pistachios mixture and fold until everything has combined.
Step 7: Pour the filling into the pie crust and bake for 45-50 minutes until the outer edge of the pie is set.
Step 8: After the baking time turn the oven off and crack your oven open slightly to allow the pie to slowly cool. This will help prevent any cracking.
Step 9: While the pie is cooling in the oven, make your whipped cream. In a medium bowl add cream, powdered sugar and vanilla extract.
Step 10: Using a hand mixer, beat the cream, sugar, and vanilla until stiff peaks form.
Step 11: Transfer the whipped cream to a piping bag and place it in the fridge to chill until ready to pipe.
Step 12: After 30-45 minutes of cooling in the oven, remove the pie from the oven and allow it to cool completely on the counter.
Step 13: Once cooled, pipe little stars all around the edge of the pie and place a bright green pistachio garnish on top of each star.
Step 14: Finally serve and enjoy!
FAQs
Nothing! As you see in my photos this recipe is prone to cracking with the ingredients used and that’s perfectly fine! It will taste just as delicious! If you don’t want guests to see the crack then I would recommend coating the top of the pie in whipped cream or even crumbled up pistachios.
No! You can make a homemade crust. Or if you prefer you can also use a graham cracker crust or even an Oreo crust if you prefer.
Storage Information
You can store leftovers of this Pistachio pie in an airtight container in your refrigerator for 3-4 days. With the amount of diary and eggs in this recipe I do not recommend freezing it.
Pistachio Pie Recipe
Ingredients
- 1 store bought pie crust - I recommend Pillsbury
For the Filling
- 1 cup lightly salted roasted pistachio
- 1 cup granulated sugar
- 8 oz cream cheese - softened to room temperature
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup whole milk
For the Whipped Cream
- 1 cup heavy cream
- 3/4 cup confectioner's sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9-inch pie pan with your store bought crust, pinch the sides, and set aside.
- In a food processor or blender combine the pistachios and half a cup of granulated sugar and blend until pistachios are finely ground. Set aside. Note: The sugar helps keep the pistachios from caking.
- In a bowl mix together the other half of the cup of white sugar along with the cream cheese until smooth.
- Next, add the eggs one at a time and mix in.
- Then, add in the vanilla and almond extracts and milk and whisk everything together.
- Add the ground pistachio crumbs and mix until everything has combined.
- Pour the filling into the pie crust and bake for 45-50 minutes until the outer edge of the pie is set.
- After the baking time turn the oven off and crack your oven open slightly to allow the pie to slowly cool. This will help prevent any cracking.
- While the pie is cooling in the oven, make your whipped cream. In a medium bowl add cream, sugar and vanilla extract.
- Using a hand mixer, beat the cream, sugar, and vanilla until stiff peaks form.
- Transfer the whipped cream to a piping bag and place it in the fridge to chill until ready to pipe.
- After 30-45 minutes of cooling in the oven, remove the pie from the oven and allow it to cool completely on the counter.
- Once cooled, pipe little stars all around the edge of the pie and place a bright green pistachio on top of each star.
- Finally serve and enjoy!
I made this for Thanksgiving and everyone kept asking me for the recipe! Definitely a keeper!
I love pistachios, including pistachio ice cream and this pie is so good!