Pistachio Cream Pie

If heaven was a pie, this pistachio cream pie is it. ​​The pistachio filling is made from a mixture of ground pistachios, sugar, and milk that are simmered with eggs and cornstarch and thickens into a truly addictive, magical pudding.

Ingredients

For the oreo crust

210 g (1¾ cups) oreo cookie crumbs

25 g (2 tbsp) sugar

2 g (1/2 tsp) kosher salt

85 g (6 tbsp) unsalted butter, melted

For the filling

160 g (1⅓ cup) unsalted, raw pistachio meat

200 g (1 cup) sugar

173 g (3/4 cup) heavy cream

565 g (2½ cups) whole milk

28 g (1/4 cup) cornstarch

2 large eggs

3 large egg yolks

1 tsp kosher salt

29 g (2 tbsp) unsalted butter

1.5 tsp vanilla extract

¼ tsp almond extract

For the topping

118 g (1/2 cup) heavy cream

25 g (2 tbsp sugar)

47 g (1/3 cup) chopped unsalted raw pistachios

Instructions

For the crust

Stir together the cookie crumbs, sugar, and salt in a medium bowl. Add in the melted butter and stir to combine. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.

Place in the freezer for 15 minutes to chill.

Meanwhile, heat the oven to 350F. Bake for 15-17 minutes. If the crust shrinks, use a small metal measuring cup or ramekin to press the crust back up the sides of the pie plate. Allow to cool completely.

For the filling

In the bowl of a food processor, blend the the pistachios with ½ cup (100 g) of the sugar until they are pretty finely ground. Add in the cream and continue to blend until the mixture forms a smooth paste.

Transfer the pistachio mixture to a medium pot and whisk in the milk until well combined. Bring to a simmer over medium heat, stirring frequently.

Meanwhile, whisk together the remaining ½ cup (100 g) sugar, cornstarch, eggs, egg yolks, and salt. Set aside.

Once the pistachio-milk mixture starts to simmer, pour a quarter of it into the egg mixture, whisking constantly so that the eggs don’t cook. Pour this back into the pot with the pistachio-milk mixture.

Increase the heat to medium and cook, stirring constantly, until the mixture thickens and starts to boil. Remove from the heat and stir in the butter, vanilla, and almond extract. Stir until the butter is melted completely and the mixture is smooth.

Pour the pistachio mixture over a fine-mesh sieve, straining it into the prepared pie crust. Cover with plastic wrap, placing the plastic wrap directly on the surface of the pie crust and refrigerate until completely chilled, at least 2 hours or overnight.

For the topping

Combine the heavy cream and the sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-low speed until thickened, about 1-2 minutes. Increase the speed to medium and whip until medium peaks form.

Spread the whipped cream over the top of the chilled crust. Sprinkle with the chopped pistachios and serve.