Description
A luscious Pistachio Custard Pie that showcases the rich, nutty flavor of pistachios in a creamy custard filling without the need for eggs.
Ingredients
Scale
- 1 cup shelled pistachios
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1 cup whole milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- If using a store-bought pie crust, set aside. For homemade, combine 1 1/2 cups flour, 1/2 cup butter, 1/4 cup sugar, and a pinch of salt; mix until crumbly, add cold water, roll out, and press into a 9-inch pie dish. Blind bake for 10-12 minutes.
- Blend 1 cup of shelled pistachios in a food processor until finely ground.
- In a saucepan, combine 1 cup of milk and 3/4 cup of sugar over medium heat; stir until sugar dissolves.
- Mix cornstarch with a few tablespoons of cold water until smooth, then gradually stir into the warm milk mixture. Cook while stirring until it thickens, about 5-7 minutes.
- Remove from heat and stir in ground pistachios, 1/4 cup butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
- Pour the custard into the pre-baked pie crust and smooth the top.
- Bake for about 25-30 minutes, or until set but with a slight jiggle in the center.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Chill the pie for a few hours before serving to meld the flavors beautifully. Serve with toppings like whipped cream, crushed pistachios, or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pistachio, custard, pie, dessert, spring