Pistachio Custard Pie Recipe
Introduction
Pistachio custard pie is a creamy, nutty dessert that combines the rich flavor of pistachios with a smooth custard filling. This delightful pie is perfect for a special occasion or a comforting treat any time of year.
Ingredients
- 1 pie crust
- 2 cups milk
- 3/4 cup sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- 1 package pistachio pudding mix
- Whipped cream for topping
Instructions
- Step 1: Heat the milk and sugar in a saucepan over medium heat until it begins to steam but not boil.
- Step 2: In a separate bowl, whisk the egg yolks, cornstarch, and pistachio pudding mix until smooth.
- Step 3: Gradually pour a small amount of the hot milk mixture into the egg yolk mixture while whisking to temper the eggs.
- Step 4: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Step 5: Pour the custard filling into the prepared pie crust and spread evenly.
- Step 6: Refrigerate the pie for at least 4 hours or until fully set.
- Step 7: Before serving, spread or pipe whipped cream over the top for a light, creamy finish.
Tips & Variations
- Use a store-bought pie crust for convenience or a homemade one for extra flavor and texture.
- For added crunch, sprinkle chopped pistachios over the whipped cream topping.
- If you prefer a stronger pistachio flavor, add a few drops of pistachio extract to the custard mixture.
Storage
Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard’s texture. When ready to serve, you can add fresh whipped cream. Avoid freezing, as it may affect the custard’s consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant pistachio pudding mix instead of the regular kind?
Yes, instant pistachio pudding mix can be used, but the texture and thickness of the custard may vary. Adjust cornstarch amounts if necessary to achieve the desired thickness.
Is it possible to make this pie ahead of time?
Absolutely. This pie actually benefits from chilling several hours or overnight, allowing the custard to fully set and flavors to meld together.
PrintPistachio Custard Pie Recipe
This Pistachio Custard Pie features a creamy and smooth pistachio-flavored filling encased in a buttery pie crust. The luscious custard is made by combining milk, sugar, egg yolks, cornstarch, and pistachio pudding mix, then cooked until thickened and chilled until set. Finished with a topping of light whipped cream, it’s a delightful dessert that’s perfect for pistachio lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pie Crust
- 1 pre-made pie crust (9-inch)
Custard Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 (3.4-ounce) package instant pistachio pudding mix
Topping
- 1 cup whipped cream (freshly whipped or store-bought)
Instructions
- Heat milk and sugar: In a medium saucepan, combine 2 cups of whole milk with 1/2 cup of granulated sugar. Warm the mixture over medium heat, stirring occasionally until the sugar dissolves and the milk is hot but not boiling.
- Prepare custard base: In a separate bowl, whisk together 4 large egg yolks, 3 tablespoons cornstarch, and the entire 3.4-ounce package of instant pistachio pudding mix until smooth and well combined.
- Cook custard: Slowly pour some of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then transfer everything back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
- Fill the crust: Pour the thickened pistachio custard carefully into the pre-made pie crust, spreading it evenly.
- Chill the pie: Cover the pie loosely with plastic wrap and refrigerate it for at least 4 hours or until the custard is fully set.
- Add whipped cream topping: Before serving, spread 1 cup of whipped cream evenly over the chilled custard pie to add a light, creamy finish.
Notes
- For best results, use a chilled pie crust to prevent sogginess.
- Tempering the egg yolks with warm milk prevents curdling and ensures a smooth custard.
- The pie should be kept refrigerated until serving to maintain its custard texture.
- You can garnish the whipped cream with crushed pistachios for added texture and presentation.
- If you prefer a richer custard, you can substitute half of the milk with heavy cream.
Keywords: Pistachio custard pie, pistachio dessert, creamy pistachio pie, custard pie recipe, pistachio pudding pie
