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Creamy Pistachio Pie

creamy pistachio pie - featured image

A luscious, nutty dessert featuring a smooth pistachio filling in a flaky pie crust, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 1 cup shelled pistachios, finely ground (unsalted, raw)
  • 1 1/2 cups (360 ml) cold heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 cup (30 g) powdered sugar
  • 1 tablespoon gelatin powder (optional but recommended)
  • 2 tablespoons water
  • 1/4 cup chopped pistachios for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Fit pie crust into 9-inch pie pan, press into edges, poke bottom with fork to prevent bubbles. Bake 10-12 minutes until just golden. Remove and cool completely.
  2. In a small bowl, sprinkle gelatin powder over cold water. Let sit 5 minutes until spongy.
  3. Grind shelled pistachios finely but not to powder using food processor or spice grinder.
  4. In a large bowl, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form (3-5 minutes).
  5. Warm bloomed gelatin in microwave 10-15 seconds until liquid. Stir quickly into sweetened condensed milk until combined.
  6. Stir ground pistachios into sweetened condensed milk and gelatin mixture until smooth.
  7. Fold whipped cream gently into pistachio mixture to keep airy texture.
  8. Pour filling into cooled pie crust, smooth top, sprinkle chopped pistachios evenly over surface.
  9. Refrigerate pie at least 4 hours or overnight to set fully.
  10. Slice and serve chilled. Optionally add whipped cream and whole pistachios on top.

Notes

Keep heavy cream cold before whipping for best results. Bloom gelatin properly to avoid runny filling. Prebake crust to prevent sogginess. Chill pie overnight for best flavor and texture. For dairy-free, substitute coconut cream and plant-based condensed milk with agar-agar as gelatin substitute.

Nutrition

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