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Pistachio Cream Pie

A creamy, nutty pie that offers a unique flavor profile, making it a delicious and visually stunning dessert perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 1 pre-made crust 1 pre-made graham cracker or pastry crust Use your favorite pie crust.
  • 1 cup 1 cup shelled pistachios (unsalted) Make sure they are unsalted for the best flavor.
  • 2 cups 2 cups heavy cream Use cold cream for better whipping.
  • 1 cup 1 cup sweetened condensed milk This adds sweetness and creaminess to the filling.
  • 1 teaspoon 1 teaspoon vanilla extract For flavor enhancement.
  • ½ cup ½ cup powdered sugar Adjust based on sweetness preference.
  • optional Additional crushed pistachios for garnish Use as a topping.

Method
 

Preparation
  1. In a food processor, blend the shelled pistachios until finely ground. Reserve a small amount for garnishing at the end.
  2. In a mixing bowl, combine heavy cream and powdered sugar. Whip until stiff peaks form, then gently fold in the sweetened condensed milk and vanilla extract.
  3. Carefully fold the ground pistachios into the whipped cream mixture until well combined.
  4. Pour the creamy pistachio filling into your prepared crust, smoothing the top with a spatula.
  5. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
  6. Once chilled, garnish with the reserved crushed pistachios and a dollop of whipped cream, if desired.

Notes

For optimal freshness, store any leftovers in an airtight container in the refrigerator. The pie should stay fresh for about 3–4 days.