Last updated on December 9th, 2025.
Pistachio Cream Pie is a made of a creamy homemade pistachio-infused custard fills a buttery pie shell, creating a smooth, velvety, lightly nutty pie that tastes like pure pistachio luxury. And because the custard is stable and thick, the oven only baked the crust into golden perfection.
I love me some American style pies like this Souther Style Pistachio Pies, and this Fruity Pear and Caramel Pie, but I have a special spot for Chiffon style pies. (Though I no idea why they would name custard filled pies after a cake…).
This is the type of pie where the side of your fork glides through the filling, then needs a little extra push to break through the flaky crust. It’s the perfect yin-and-yang texture festival in your mouth: creamy and smooth, yet flaky and crunchy. Finished with a mountain of whipped cream, (or Pistachio Whipped Cream) it’s equal parts creamy, crunchy, and completely irresistible.
Making The Pie
This is a great make ahead recipe, because you do need to make the Pistachio pastry cream and the pie crust ahead of time and let them rest, chill and set/bake. The pie also needs some time to set in the refrigerator after filled.
- The Pistachio Pastry Cream can be made up to four weeks ahead (and frozen), and the pie crust up to four days ahead (and refrigerated).
- Note that the pastry cream is good for four days, so unless you will eat the pie in its entirety, I recommend making it no father than the night before.
- The crust needs to be fully pre-baked, and chilled before filled. The first 15 minutes the crust is topped with parchment paper and pie weights to prevent it from shrinking. Then it bakes for additional 10-15 minutes to completely brown. I like to wait 15 minutes before removing the weights because I found that when hot from the oven, they tend to shrink right away if removing the weights.
- Make sure the crust and cream are at the same temperature: either both are completely cool, or both are slightly warm. Otherwise the crust might melt the custard, or the custard might go through the crust’s layers. ( = soggy bottom…).
- Refrugrate the pie for at least four hours, and preferably overnight.
Yields and Storing
This recipe yields one 9-inch pie, enough for 8-10 slices, depending on the size of each slice.
Refrigerate for up to four days (the pistachio cream is good for four days so plan accordingly).
Pistachio Cream Pie (From Scratch)
Ingredients
- 1 Recipe All-butter pie crust
- 1 Egg Beaten for egg wash
- 1 Recipe Pistachio pastry cream
Instructions
Pre bake the pie crust
- Roll out your pie crust, fit it into a 9-inch pie dish, crimp the edges, and refrigerate for 30–45 minutes until firm. Cold dough shrinks less.
- Preheat the oven to 425°F, and place a large cookie sheet over the bottom oven rack.
- Use a fork to prick the bottom and sides to help steam escape.
- Press a sheet of parchment on top of the crust.
- Fill the lined crust with pie weights, dried beans, or rice, all the way to the top.
- Place the pie over the cookie sheet, and bake for 15–18 minutes, until the edges look set and lightly golden.
- Remove rom the oven and let chill for 10-15 minutes. Carefully lift out the parchment or foil with the weights.
- Brush the crust with the egg wash.
- Return to the oven. Bake for another 10–12 minutes, until the bottom is dry and golden.
- Cool completely before filling.
Assemble
- Mount the baked pie crust with the pistachio pastry cream and use an off set spatula to evenly spread the filling.
- Cover with plastic wrap and refrigerate to set for 4 hours.
Notes
- Make sure that the cream and the baked pie crust are at the same temperature: they should both be cool, or slightly warm. Do not fill the crust when it is hot.
