Description
A delightful dessert combining the rich flavor of pistachios and a silky custard, this Pistachio Custard Pie is perfect for every occasion.
Ingredients
Scale
- 1 cup unsalted roasted pistachios, ground
- 1 cup granulated sugar
- 4 large eggs
- 2 tablespoons cornstarch
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 9-inch pie crust, pre-baked
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Roll out your dough and fit it into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling. Bake for about 15 minutes or until it’s lightly golden. Let it cool.
- Make the Pistachio Paste: In a food processor, blend the pistachios until finely ground. Add 1 tablespoon of sugar and a few tablespoons of water to help form a paste. Process until smooth.
- Prepare the Custard: Whisk together the sugar and cornstarch in a saucepan. Slowly add the milk and cream, stirring continuously over medium heat until thickened and bubbly.
- Mix It All Together: Allow the custard to cool slightly before adding the pistachio paste and eggs. Whisk until well combined.
- Pour and Bake: Pour the mixture into your prepared pie crust. Bake for about 30-35 minutes or until the filling has set with a slight jiggle in the center. Cool on a wire rack.
- Chill and Serve: For best flavor, chill your pie in the refrigerator for at least 4 hours. Serve with whipped cream and chopped pistachios on top.
Notes
Adding a hint of orange zest or cardamom can enhance the flavor. Always cool the custard before adding eggs to avoid scrambling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: pistachio, custard pie, dessert recipe, family recipe