Made without any packaged mix, this from-scratch Pistachio Cream Pie starts with a smooth nutty pudding, topped with silky whipped cream and chopped pistachios tucked inside of a sweet pie pastry.
For Pie Crust:
For Pistachio Filling:
For Stabilized Whipped Cream:
Prepare the Pastry:
Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes, or until the pastry is fully cooked through. Set aside until ready to use.
Prepare the Pistachio Filling:
Assemble the Pie:
Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
Want a quicker option for a pie crust? A Vanilla Wafer Crumb Crust works well here too.
It's a relatively straightforward process to turn the pistachios into a paste. A high-speed blender or a food processor are the two best tools for the job. If you are new to making nut butters, see the sections above titled "How to Make Pistachio Butter and "Troubleshooting Pistachio Butter" for more details.
Keywords: Pistachio Cream Pie, Pistachio Pudding Pie
Find it online: https://everydaypie.com/pistachio-cream-pie/