Pistachio Cream Pie (From Scratch)
A flaky pie crust filled with a thick layer of pistachio cream filling, makes for the perfect dessert.
Servings 9 inch pie
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.