Pistachio Cream Pie Recipe

If you’ve ever dreamed of a dessert that combines silky pistachio flavor, buttery crust, and a cloud of whipped cream, this Pistachio Cream Pie Recipe is your new favorite indulgence. With its lush texture and rich nutty aroma, this homemade pie transforms simple ingredients into a bakery-quality dessert that’s perfect for holidays, celebrations, or anytime you crave something special.

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Unlike shortcut versions, this Classic Pistachio Cream Pie Recipe uses real pistachios to build deep flavor and authentic color—no artificial pudding mixes needed. Each bite is smooth, slightly sweet, and beautifully balanced with buttery pastry and cool whipped topping.

Why You’ll Love This Pistachio Cream Pie

• Rich pistachio flavor made from real nuts, not mixes.

• Flaky, buttery crust that holds up beautifully under the creamy filling.

• Make-ahead dessert — ideal for entertaining or holiday menus.

• Elegant presentation that looks stunning on any dessert table.

• Velvety texture from scratch-made pistachio custard filling.

• Perfectly balanced sweetness, not overpowering or heavy.

• Chilled and refreshing, perfect for spring or summer.

•  A homemade Pistachio Pie Recipe that feels luxurious but approachable.

Ingredients 

For the Pie Crust

• 1½ cups (180 g) all-purpose flour

• ¼ cup (30 g) powdered sugar

• ½ teaspoon salt

• ½ cup (113 g) cold unsalted butter, cubed

• 1 large egg

💡 Tip: Use high-fat European butter for a flakier crust. You can also substitute store-bought crust for a quicker Easy Pistachio Cream Pie version.

For the Pistachio Filling

• 1 cup (140 g) raw unsalted pistachios

• ¾ cup (150 g) granulated sugar

• 3 tablespoons (21 g) cornstarch

• ½ teaspoon kosher salt

• 3 large eggs

• 3 cups (680 g) whole milk

• 1 teaspoon almond extract

• 2 tablespoons (30 g) unsalted butter

💚 Flavor Note: The almond extract enhances pistachio’s natural sweetness. For a No-Bake Pistachio Cream Pie, replace this mixture with instant pistachio pudding and milk.

For the Whipped Topping

• 1 cup (240 g) heavy whipping cream

• 2 tablespoons (16 g) powdered sugar

• ½ teaspoon vanilla extract

• Chopped pistachios, for garnish

How to Make the Perfect Pistachio Cream Pie Recipe

1. Prepare the Crust

In a food processor, combine flour, sugar, and salt. Add butter and pulse until coarse crumbs form. Add the egg and pulse until dough just comes together.
Shape into a disk, wrap in plastic, and chill for at least 1 hour.

Roll out and place in a 9-inch pie dish. Line with parchment and pie weights, bake at 375°F (190°C) for 15 minutes, then remove weights and bake 5–7 more minutes until golden. Cool completely.

2. Make the Pistachio Filling

Grind pistachios into a fine paste. In a saucepan, whisk sugar, cornstarch, salt, and eggs. Gradually add milk while whisking.
Cook over medium heat, stirring constantly, until thick enough to coat a spoon. Remove from heat; whisk in pistachio paste, butter, and almond extract.

Pour into cooled crust and smooth the top. Cover with plastic wrap directly on the surface and chill for at least 4 hours (overnight for best flavor).

3. Prepare the Whipped Cream

Beat cream, sugar, and vanilla until soft peaks form. Spread over the chilled pie and garnish with chopped pistachios for color and crunch.

Pro Tips for the Best Pistachio Cream Pie Recipe

How do you thicken pistachio pie filling naturally?

Use cornstarch and egg yolks for creamy stability. The gentle heat slowly coagulates proteins, creating that luscious custard texture.

Can I make Pistachio Cream Pie ahead of time?

Absolutely! You can prepare the crust and filling up to two days in advance. Add whipped cream topping right before serving for freshness.

What if I don’t have raw pistachios?

Use roasted unsalted pistachios, but reduce sugar slightly since roasted nuts intensify sweetness.

Why is my Pistachio Pie filling grainy?

That happens when the custard is overheated. Stir constantly and remove from heat as soon as it thickens.

Best Ways to Serve This Creamy Pistachio Pie

Serve slices chilled with an extra drizzle of honey or a scoop of vanilla ice cream.
It pairs beautifully with Earl Grey tea, Baileys Chocolate Cheesecake Trifle, or Easy Lemon Lush Dessert Bars for a complete dessert spread.

Nutritional Information (per serving)

Storage and Leftovers

• Refrigerator: Store covered up to 4 days.

• Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge.

• Do not microwave — let it come to room temperature for best texture.

For a Fluffy Pistachio Cream Dessert Pie, refrigerate for 24 hours before serving to allow the flavors to meld perfectly.

FAQs

Can I make a Pistachio Cream Pie without eggs?

Yes! Replace eggs with instant pudding mix and reduce milk slightly for a vegan-friendly, no-bake version.

Is Pistachio Cream Pie gluten-free?

It can be! Use almond flour or gluten-free crust to enjoy a Gluten-Free Pistachio Cream Pie Recipe variation.

What makes this recipe different from Pistachio Pudding Pie?

Unlike pudding-based pies, this Homemade Pistachio Cream Pie uses real nuts for depth, authenticity, and natural green color.

Variations to Try

• No-Bake Pistachio Cream Pie: Use instant pudding, chilled crust, and whipped topping.

• Chocolate Pistachio Cream Pie: Add melted white chocolate to the filling for richness.

• Mediterranean Pistachio Pie: Infuse filling with rosewater for an exotic twist.

• Mini Pistachio Pies: Bake in tartlet shells for elegant single servings.

• Vegan Pistachio Cream Pie: Use coconut milk and plant-based cream.

Conclusion

This Pistachio Cream Pie Recipe captures everything you love about homemade desserts — creamy, nutty, elegant, and surprisingly easy to master. Whether you make it for a dinner party or a quiet weekend treat, it delivers pure comfort in every bite.