Description
Creamy Pistachio Cream Pie with a buttery graham cracker crust, rich pistachio filling, and fluffy whipped cream topping. Easy to make and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 ½ cups heavy cream, cold
- 1 cup whole milk, cold
- ½ teaspoon almond extract
- ¼ cup shelled, unsalted pistachios, finely chopped (plus more for garnish)
- 2 tablespoons pistachio paste (optional, but highly recommended for intense flavor)
- Green food coloring (optional, for a more vibrant green color)
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Shelled, unsalted pistachios, coarsely chopped
- Chocolate shavings (optional)
Instructions
- Combine the dry ingredients: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and a pinch of salt.
- Add the melted butter: Pour the melted butter into the dry ingredients. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press into the pie plate: Transfer the crumb mixture to a 9-inch pie plate. Press the crumbs firmly and evenly across the bottom and up the sides of the pie plate.
- Pre-bake the crust (optional): Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until lightly golden brown. Let it cool completely before adding the filling.
- Chill the crust: Place the crust in the refrigerator to chill while you prepare the filling (at least 30 minutes).
- Combine the pudding mix and milk: In a large bowl, whisk together the instant pistachio pudding mix and cold whole milk until well combined.
- Add the heavy cream: Gradually pour in the cold heavy cream while continuing to whisk. Whisk until the mixture is smooth, thick, and creamy.
- Incorporate the flavorings: Stir in the almond extract and pistachio paste (if using). If you want a more vibrant green color, add a few drops of green food coloring.
- Fold in the pistachios: Gently fold in the finely chopped pistachios.
- Chill the filling: Cover the bowl with plastic wrap, pressing it directly onto the surface of the filling. Refrigerate for at least 2 hours, or preferably longer, to allow the filling to set completely.
- Pour the filling into the crust: Once the filling has chilled and set, remove the crust from the refrigerator. Pour the pistachio cream filling into the prepared graham cracker crust, spreading it evenly.
- Smooth the surface: Use a spatula or the back of a spoon to smooth the surface of the filling.
- Chill the pie: Return the pie to the refrigerator and chill for at least another hour to allow the filling to fully set within the crust.
- Chill the bowl and beaters: Chill your mixing bowl and beaters in the freezer for about 15-20 minutes.
- Whip the cream: Pour the cold heavy cream into the chilled bowl. Using an electric mixer, beat the cream on medium speed until soft peaks begin to form.
- Add the sugar and vanilla: Gradually add the powdered sugar and vanilla extract. Continue to beat on medium speed until stiff peaks form.
- Spread the whipped cream: Remove the pie from the refrigerator. Spread the whipped cream evenly over the top of the pistachio cream filling.
- Garnish: Sprinkle the coarsely chopped pistachios over the whipped cream. You can also add chocolate shavings.
- Chill before serving: Chill the assembled pie for at least 30 minutes before serving.
- Slice and serve: Use a sharp knife to slice the pie into wedges. Serve immediately and enjoy! Leftovers can be stored in the refrigerator for up to 2 days.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the crust.
- Chill the filling thoroughly for a firm pie.
- Be careful not to overwhip the cream.
- Adjust sweetness to your liking.
- Experiment with flavors by adding other extracts or spices.
- The pie can be made a day or two in advance. Wait to add the whipped cream topping until shortly before serving.
- Prep Time: 30 minutes
- Cook Time: 8 minutes