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Growing up in Chicago, our kitchen was always the heart of our home. My babcia, with her thick Polish accent and warm embrace, would often invite me to join her in baking. Her apple cake was legendary, but it was the adventures we had with new recipes that truly sparked my culinary curiosity. One day, while rummaging through her pantry, I stumbled upon a bag of pistachios. “Why not make a pie?” she suggested with a twinkle in her eye. That day, we created a bake pistachio cream pie that became a family favorite. This pie, with its creamy filling and nutty crust, is a testament to those joyful afternoons spent baking with babcia, and it’s a recipe that I’ve cherished ever since.
Why You’ll Love This Recipe
This bake pistachio cream pie is a delightful blend of creamy and crunchy textures, making it a perfect dessert for any occasion. It’s surprisingly easy to make, yet it looks and tastes like a gourmet treat. The pie is naturally gluten-free, thanks to the nut-based crust, and it’s lower in sugar compared to traditional pies. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends.
Ingredients
- 1 1/2 cups shelled pistachios
- 1/2 cup almond flour
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 1/2 cups cold milk
- 1/2 cup chopped pistachios for garnish
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). In a food processor, combine the pistachios, almond flour, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add the melted butter to the mixture and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Bake the crust for 10-12 minutes, or until lightly golden. Allow it to cool completely.
- In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set aside.
- In another bowl, whisk together the pistachio pudding mix and cold milk until thickened, about 2 minutes.
- Gently fold the whipped cream into the pudding mixture until well combined.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
- Before serving, sprinkle the top with chopped pistachios for garnish.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, use fresh, high-quality pistachios. If you can’t find shelled pistachios, you can shell them yourself, but it might take a bit of time. To ensure a smooth and creamy filling, make sure your cream is cold before whipping, and be gentle when folding it into the pudding mixture to maintain its airy texture.
Amazon Affiliate Cooking Tools
When I make this bake pistachio cream pie, my go-to tool is the Silicone Utensils Set for mixing the crust and filling. The MOSFiATA 8″ Professional Chef’s Knife is perfect for chopping the pistachios with precision. These tools make the process smoother and more enjoyable.
Variations and Substitutions
If you’re looking to switch things up, try using walnuts or almonds in place of pistachios for the crust. For a dairy-free version, substitute the heavy cream with coconut cream and use a plant-based milk for the pudding mix. You can also add a layer of chocolate ganache on top of the crust before adding the filling for an extra indulgent twist.
Serving Suggestions
This pistachio cream pie is best served chilled, making it a refreshing dessert for warm days. Pair it with a cup of hot coffee or a glass of chilled white wine for a delightful treat. It also complements a light dinner of grilled chicken and salad, providing a sweet ending to a savory meal.
FAQs
Can I make this pie in advance?
Absolutely! This pie can be made a day ahead and stored in the refrigerator. In fact, it tastes even better after the flavors have had time to meld together.
How long will the pie last in the fridge?
Stored properly in an airtight container, the pie will last up to 3 days in the refrigerator.
What if I don’t have a food processor?
If you don’t have a food processor, you can finely chop the pistachios by hand and mix them with the almond flour, sugar, and salt in a bowl before adding the melted butter.
Final Thoughts
This bake pistachio cream pie is more than just a dessert; it’s a piece of my family’s history and a reminder of the joy found in baking together. I hope this recipe brings as much happiness to your home as it has to mine. Remember, cooking is all about love and laughter, so don’t forget to enjoy the process as much as the pie itself!
👉 I hope you loved making this bake pistachio cream pie—it’s creamy, nutty, and just the kind of feel-good dessert that makes any day special. If you’re in the mood for more sweet treats, try my Chocolate Chip Cookies, Lemon Bars, or Classic Cheesecake. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Bake Pistachio Cream Pie: 5 Steps to Perfection
A creamy and nutty pistachio pie that's both easy to make and delicious, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). In a food processor, combine pistachios, almond flour, sugar, and salt. Pulse until mixture resembles coarse crumbs.
- Add melted butter to the mixture and pulse until combined. Press mixture into bottom and up sides of a 9-inch pie pan.
- Bake crust for 10-12 minutes, or until lightly golden. Allow to cool completely.
- In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- In another bowl, whisk together pistachio pudding mix and cold milk until thickened, about 2 minutes.
- Gently fold whipped cream into pudding mixture until well combined.
- Pour filling into cooled crust and smooth top with a spatula.
- Refrigerate pie for at least 4 hours, or until set.