What ingredients do I need to make a classic pistachio pie?

To make a classic pistachio pie, you’ll need shelled pistachios (about 1 to 1 ½ cups), a pre-made or homemade pie crust, eggs (usually 3-4), sugar (typically ¾ to 1 cup), corn syrup (around ¾ cup), melted butter (½ cup), and vanilla extract (1-2 teaspoons). Some recipes also include heavy cream or brown sugar for extra richness. These ingredients combine to create a sweet, nutty filling with a crunchy texture inside a flaky crust.

How do I prevent the pistachio pie crust from getting soggy?

To avoid a soggy pistachio pie crust, prebake (or blind bake) the crust for 8-10 minutes before adding the filling. Use pie weights or dried beans on parchment paper to keep the crust flat. Also, lightly brushing the crust with beaten egg white before filling can create a moisture barrier. Baking the pie until the filling is set but not overcooked helps preserve the crust’s texture.

Can I substitute nuts in pistachio pie if someone has allergies?

If someone is allergic to pistachios, you can substitute other nuts like pecans or walnuts, which work well in nutty pie fillings and offer a similar crunch. For nut-free options, toasted seeds such as pumpkin or sunflower seeds can be mixed into the filling. Always inform guests about ingredient substitutions and avoid cross-contamination in the kitchen if allergies are a concern.

How long should I bake pistachio pie, and at what temperature?

Pistachio pie generally bakes at 350°F (175°C) for about 45-55 minutes. Bake until the filling is mostly set with a slight jiggle in the center — it will firm up as it cools. Avoid overbaking to prevent the filling from becoming dry or cracked. To test readiness, insert a knife near the center; if it comes out clean or with moist crumbs, the pie is ready.

What’s the best way to store leftover pistachio pie?

Store leftover pistachio pie covered loosely with plastic wrap or foil at room temperature if you plan to eat it within 1-2 days. For longer storage, refrigerate the pie for up to 4-5 days to keep the filling fresh. Before serving cold pie, let it sit at room temperature for 15-20 minutes to restore its texture. Avoid freezing as this can cause syrup separation and affect the pie’s consistency.

Pistachio Pie Recipe with Creamy Filling and Crunchy Crust

Name: Pistachio Pie
Prep time: 2 h 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: – 8 ounces softened full-fat cream cheese; – 3.4 ounces pistachio instant pudding mix (dry); – 20 ounces crushed pineapple with juice (in 100% juice, not syrup); – 1 cup miniature pastel colored marshmallows; – 8 ounces whipped topping (non-dairy, thawed) OR 1 cup heavy whipping cream, whipped to stiff peaks; – 1 prepared graham cracker crust (store-bought or homemade); – 1 cup heavy whipping cream; – 1/4 cup powdered sugar; – 1/2 cup chopped pistachios; – Maraschino cherries for garnish

Description

🥧 Easy Pistachio Pie Recipe offers a creamy filling combined with a crunchy graham cracker crust for a delightful no-bake dessert.
🌰 This crowd-pleaser is perfect for family gatherings and seasonal celebrations, providing a refreshing and flavorful treat.

Ingredients

– 8 ounces softened full-fat cream cheese

– 3.4 ounces pistachio instant pudding mix (dry)

– 20 ounces crushed pineapple with juice (in 100% juice, not syrup)

– 1 cup miniature pastel colored marshmallows

– 8 ounces whipped topping (non-dairy, thawed) OR 1 cup heavy whipping cream, whipped to stiff peaks

– 1 prepared graham cracker crust (store-bought or homemade)

– 1 cup heavy whipping cream

– 1/4 cup powdered sugar

– 1/2 cup chopped pistachios

– Maraschino cherries for garnish

Notes

🥄 Use full-fat cream cheese for best texture and flavor.
❄️ Chill the pie for at least 2 hours to allow the filling to firm up properly.
🌰 Add chopped pistachios on top for extra crunch and visual appeal.

Prep Time: 15 minutes
Chilling time: 2 hours
Category: Dessert
Method: No-bake
Cuisine: American

Keywords: Pistachio pie, No-bake dessert, Creamy pie, Easy pie recipe