Pistachio Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the pistachio filling:</li><li class="ingredients-single-item">130g shelled unsalted pistachios, plus extra for garnish</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">700ml whole milk</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">250ml heavy whipping cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Stand mixer or hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pistachio paste. Toast 130g of shelled pistachios in a 160°C oven for 8-10 minutes until fragrant but not browned. Let cool completely, then pulse in a food processor until finely ground. Be careful not to over-process or you'll end up with pistachio butter (though still delicious, it's not what we want for this recipe).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pie crust, combine flour, salt, and sugar in a food processor. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varied butter sizes create layers in your crust, resulting in that coveted flakiness. Gradually add ice water, 1 tablespoon at a time, pulsing just until the dough begins to come together.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form into a disc without overworking it. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll the chilled dough on a floured surface into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom several times with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust is golden. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the pistachio filling, whisk together sugar, cornstarch, and salt in a medium saucepan. In a separate bowl, whisk together milk and egg yolks until well combined. Gradually whisk the milk mixture into the dry ingredients until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook the mixture over medium heat, stirring constantly with a heatproof spatula to prevent scorching. Continue cooking until it thickens and begins to bubble. Once bubbling, cook for exactly 1 minute more (timing is crucial for the cornstarch to fully activate). The mixture should be thick enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and stir in the ground pistachios, butter, vanilla extract, and almond extract if using. The residual heat will melt the butter, creating a silky texture. Press through a fine-mesh sieve if you prefer a smoother texture (though I find the slight texture from the pistachios quite pleasant).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the hot filling into the cooled pie crust and smooth the top with an offset spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled and set, at least 4 hours or preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, prepare the whipped cream topping. In a well-chilled bowl, combine cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until soft peaks form. Watch carefully—the cream can go from perfectly whipped to butter in seconds!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the plastic wrap from the chilled pie and top with the whipped cream, creating decorative swirls with an offset spatula or piping bag. Garnish with chopped pistachios and a light dusting of powdered sugar if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled and store any leftovers in the refrigerator for up to 3 days, though the crust will soften over time. This pistachio cream pie is at its absolute best when enjoyed within 24 hours of assembly.</li></ol>