Pistachio Pie

Make your friends green with envy with this green pie

I consider Erin Jeanne McDowell the queen of pie. While perusing through her The Book On Pie, I saw her recipe for pistachio pie and had to try it. I’m so glad that I did because it is so delicious! I love the sweet and salty combination and the nutty earthiness that the pistachios add to the pastry cream. And apparently, pistachios have both antioxidant and anti-inflammatory traits. Doesn’t that mean this pie is good for you?! Well, I’ll keep telling myself that as I happily eat this pie. haha.

I usually make pies as gifts. This pie has been a close second that my friends frequently request. The top request? Earl grey pie!

It’s a lot of work to de-shell all of the pistachios, so I just buy them already shelled. Erin calls for unsalted raw pistachios, preferably blanched. I just used lightly salted roasted pistachios since it’s easier to find haha.

Ingredients
makes TWO pies, please cut recipe in half to make one

2 pie doughs

Pistachio Pastry Cream
320 grams (2 2/3 cups) pistachios
400 grams (2 cups) sugar, separated
346 grams (1 1/2 cups) heavy cream
1130 grams (5 cups) whole milk
56 grams (1/2 cup) corn starch
4 large eggs
6 large egg yolks
1 teaspoon (4 grams) salt
4 tablespoons (56 grams) unsalted butter
3 teaspoons (14 grams) vanilla extract
1/2 teaspoon (2 grams) almond extract

Whipped Cream
2 cups heavy cream
Salt, pinch
Vanilla bean paste
3 tablespoons powdered sugar

Chopped pistachios, for garnish

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Directions

1. Pie Crust
   -Roll out both pie doughs. Transfer to pie plates and crimp the edges. I prefer to fold over the excess dough onto itself to make a thicker crist at the edge. Dock the dough to prevent it from rising. Place the dough back into the fridge, loosely covered, to firm up for around 15 minutes.
   -After the 15 minutes, take the pie doughs out of the fridge and place parchment paper over the pie doughs along with pie weights of your choice. I like to use dried beans and sometimes rice.
   -Bake in a 375 degrees F oven for around 15 minutes. Then remove the pie weights (plus parchment) and continue cooking uncovered for another 15 minutes or so. You want the pie to be golden brown and crisp. I use a fork to once again dock the pie crust real quick before it’s second bake.

2. Pistachio Pastry Cream
   -Blend 320g pistachios and 200g sugar in a food processor until it is finely ground. While the food processor is running, pour 346g heavy cream to the mixture and puree until smooth.
   -Transfer the paste to a pot and whisk in 1130g whole milk until combined. While stirring constantly, bring the mixture to a simmer over medium heat.
   -As the pistachio milk mixture is simmering, whisk together 200g sugar and 56g corn starch. Add 4 eggs, 6 egg yolks, and 1tsp salt. Whisk well to combine.
   -Once the milk mixture comes to a simmer, temper the eggs by pouring ladles of the milk into the eggs while constantly whisking the eggs. Pour this mixture back into the pot with the milk. Turn the heat to medium low and whisk constantly. The mixture will suddenly thicken and become like whipped cream. I like to keep stirring for around 20 seconds once I see bubbles start to form. Turn off the heat. Then stir in 4 tbsp butter, 3 tsp vanilla extract, and 1/2 tsp almond extract until the butter is melted and the pastry cream is smooth.
   -Strain the pastry cream through a sieve and transfer evenly to the cooled pie crusts. Cover the filling with plastic wrap, making sure to have the plastic directly touching the filling, and refrigerate for at least 2 hours and up to 24 hours. I like to leave them in the fridge overnight.

3. Whipped Cream
   -Add 2 cups heavy cream, a pinch of salt, a drop of vanilla bean paste, and 3 tbsp powdered sugar to a bowl. Blend with a hand mixer until medium peaks form.

4. Assembly
   -Evenly transfer the whipped cream onto both pies. Garnish with some chopped pistachios. Slice and enjoy! Store leftovers in the refrigerator.

What’s your favorite kind of pie?