Pistachio Pie Recipe
This Pistachio Pie recipe is creamy, nutty and packed with fresh pistachio flavor that everyone will love!
Servings: 8 slices
Calories: 578kcal
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!
Video
Notes
You can store leftovers of this Pistachio pie in an airtight container in your fridge for 3-4 days. With the amount of diary and eggs in this recipe I do not recommend freezing it.
Nutrition
Serving: 1slice | Calories: 578kcal | Carbohydrates: 55g | Protein: 11g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 228mg | Potassium: 323mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg
