A luxurious dessert featuring a buttery graham cracker crust topped with a silky pistachio custard filling and whipped cream. This elegant pie is perfect for special occasions and showcases the delicate, nutty flavor of pistachios.
Use pasteurized eggs for food safety with this raw or lightly cooked egg recipe. Store covered in the refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 2 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 1 ½ cups roasted salted pistachios
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons chopped roasted pistachios for garnish
Ingredients
Scale
Measurement units
- 2 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 1 ½ cups roasted salted pistachios
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons chopped roasted pistachios for garnish
Instructions
Preheat oven
Preheat your oven to 350°F (175°C).
Equipment: oven
Make crust mixture
Combine graham cracker crumbs (1 ½ cups), sugar (6 tbsp), and melted butter (6 tbsp) in a bowl.
Mix until the texture resembles wet sand.
Equipment: bowl
Form crust
Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.
Equipment: 9-inch pie pan
Bake and cool crust
Bake the crust until lightly golden.
Remove and let cool completely.
Equipment: oven
Grind pistachios
Pulse the roasted pistachios (1 cup) in a food processor until finely ground but not oily, creating a flour-like consistency.
Equipment: food processor
Heat milk
Heat the milk (2 cups) in a saucepan over medium heat until it begins to steam.
Remove from heat.
Equipment: saucepan
Prepare egg mixture
Whisk together egg yolks, sugar (½ cup), cornstarch (3 tbsp), and salt (¼ tsp) in a bowl until pale and smooth.
Equipment: bowl, whisk
Temper eggs
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
Equipment: whisk
Cook custard
Return the mixture to the saucepan.
Cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
Equipment: saucepan, spoon
Add flavorings
Remove from heat.
Stir in the ground pistachios, vanilla extract (1 tsp), and butter (2 tbsp) until fully combined.
Strain custard into crust
Pour the pistachio custard through a fine-mesh strainer into the cooled crust to remove any lumps.
Equipment: fine-mesh strainer
Cover filling
Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Equipment: plastic wrap
Chill pie
Refrigerate until the filling is completely chilled and set.
Equipment: refrigerator
Make whipped cream
Whip the heavy cream (1 cup) with powdered sugar (2 tbsp) and vanilla extract (½ tsp) until stiff peaks form.
Equipment: mixer
Garnish and serve
Top the pie with whipped cream.
Garnish with chopped pistachios.
Before you cook
Cook notes
- • Store covered in the refrigerator for up to 3 days before serving.
- • Pie can be assembled up to 1 day ahead; add whipped cream topping just before serving.
- • For make-ahead preparation, prepare crust and filling separately and assemble on the day of serving.
- • Use pasteurized eggs for food safety with this raw or lightly cooked egg recipe.
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