Pistachio Cream Pie
 
 
A pistachio cream pie made with seriously addictive homemade pistachio pudding, an oreo cookie crust, and topped with homemade whipped cream - it's the BEST PISTACHIO PIE EVER!!
Yield: 8 servings
Ingredients
For the oreo crust
  • 210 g (1¾ cups) oreo cookie crumbs
  • 25 g (2 tbsp) sugar
  • 2 g (1/2 tsp) kosher salt
  • 85 g (6 tbsp) unsalted butter, melted
For the filling
  • 160 g (1⅓ cup) unsalted, raw pistachio meat
  • 200 g (1 cup) sugar
  • 173 g (3/4 cup) heavy cream
  • 565 g (2½ cups) whole milk
  • 28 g (1/4 cup) cornstarch
  • 2 large eggs
  • 3 large egg yolks
  • 1 tsp kosher salt
  • 29 g (2 tbsp) unsalted butter
  • 1.5 tsp vanilla extract
  • ¼ tsp almond extract
For the topping
  • 118 g (1/2 cup) heavy cream
  • 25 g (2 tbsp sugar)
  • 47 g (1/3 cup) chopped unsalted raw pistachios
Instructions
For the crust
  1. Stir together the cookie crumbs, sugar, and salt in a medium bowl. Add in the melted butter and stir to combine. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
  2. Place in the freezer for 15 minutes to chill.
  3. Meanwhile, heat the oven to 350F. Bake for 15-17 minutes. If the crust shrinks, use a small metal measuring cup or ramekin to press the crust back up the sides of the pie plate. Allow to cool completely.
For the filling
  1. In the bowl of a food processor, blend the the pistachios with ½ cup (100 g) of the sugar until they are pretty finely ground. Add in the cream and continue to blend until the mixture forms a smooth paste.
  2. Transfer the pistachio mixture to a medium pot and whisk in the milk until well combined. Bring to a simmer over medium heat, stirring frequently.
  3. Meanwhile, whisk together the remaining ½ cup (100 g) sugar, cornstarch, eggs, egg yolks, and salt. Set aside.
  4. Once the pistachio-milk mixture starts to simmer, pour a quarter of it into the egg mixture, whisking constantly so that the eggs don't cook. Pour this back into the pot with the pistachio-milk mixture.
  5. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and starts to boil. Remove from the heat and stir in the butter, vanilla, and almond extract. Stir until the butter is melted completely and the mixture is smooth.
  6. Pour the pistachio mixture over a fine-mesh sieve, straining it into the prepared pie crust. Cover with plastic wrap, placing the plastic wrap directly on the surface of the pie crust and refrigerate until completely chilled, at least 2 hours or overnight.
For the topping
  1. Combine the heavy cream and the sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-low speed until thickened, about 1-2 minutes. Increase the speed to medium and whip until medium peaks form.
  2. Spread the whipped cream over the top of the chilled crust. Sprinkle with the chopped pistachios and serve.
Notes
Recipe from The Book On Pie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/03/pistachio-cream-pie.html