Pistachio Pie
Pistachio pie is a luscious summertime dessert that has you coming back for seconds, thirds, you get the idea…. Creamy pistachio filling atop a graham cracker brown butter crust and topped with swirly delicious Swiss meringue that is torched to perfection. Anyone else’s mouths watering? Let’s get cookin’!
**Pistachio pie recipe adapted/altered from Eat Dessert Snack
**Swiss meringue recipe adapted/altered from Buttermilk by Sam
INGREDIENTS
CRUST
1 1/4 cups (150g) all-purpose flour
1/2 tsp kosher salt
2 tbsp white granulated sugar
8 tbsp cold salted butter, cubed
1/4 cup (40g) pistachios, finely chopped
6-8 tbsp ice water
PISTACHIO FILLING
1 cup (150g) lightly salted and roasted pistachios, roughly chopped
1 cup (198g) granulated sugar
8 oz mascarpone cheese
4 large eggs
1 tsp vanilla bean paste or vanilla extract
1 tsp almond extract
1 cup (227g) whole milk
MERINGUE TOPPING
4 large egg whites
1 cup (220g) caster sugar or fine granulated sugar
1/4 tsp fine sea salt
1 1/2 tsp vanilla bean paste or vanilla extract
Instructions
Begin by making the crust. In a bowl (or food processor) combine flour, salt and 2 tablespoons sugar. Add cold butter and cut into the flour mixture using a sturdy fork until butter is in pea sized chunks (can also use your hands for this step). If using a food processor, pulse for about 30 seconds.
Add in pistachios, then add cold water 1-2 tablespoons at a time, and mix the dough together just enough to form a ball. Careful not to overwork the dough. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes before using.
Next, preheat the oven to 350 F°.
In a blender or food processor, combine the pistachios and half a cup of white sugar to help prevent caking. Blend until pistachios are finely ground.
In a bowl, mix together the other half cup of white sugar with the softened mascarpone cheese until smooth and creamy. Add in the eggs one at a time, mixing well in between each addition.
Add in the vanilla and almond extracts and milk and whisk together. Add in ground pistachio mixture and whisk until smooth.
Roll out the pie crust and transfer to a 9 inch pie dish, then crimp the edges as desired.
Pour the pie filling into the crust. Bake for 45-50 minutes, until the outer 3 inches of the pie is set. May still be jiggly in the middle, this is normal and the pie finishes cooking as it cools.
Cool completely (at least 1-2 hours) and refrigerate 2-3 hours until cold.
Before serving, make the Swiss meringue topping. (It is best to make the meringue right before serving.) Prepare a heatproof bowl and a pot filled ⅓ full with water; the bowl should be able to sit on top of the pan without touching the water. Do not put the bowl on top of the pot yet.
Bring the water to a simmer. Set the egg whites in the bowl then grab a whisk and pour the sugar in, whisking as you do. Whisk until it’s fully mixed then place over the simmering water.
Whisk constantly, alternating between slow and quick, as the bowl warms then the egg mix warms. Switch to a rubber spatula to scrape the sides of the bowl so all the mix is at the bottom (otherwise those sugar granules sticking to the sides will not dissolve and will go into your meringue).
Lift the spatula, dragging some of the egg up so it pours down and, between two fingers, pinch some that’s falling back into the pot. This is to check on the sugar and see if you can detect any sugar granules.
After about 4-5 minutes, you should be able to do this and not detect any sugar granules, remove it from the heat and pour it into the bowl of a stand mixer. Affix the whisk attachment and begin whipping on low, gradually increasing speed to medium high (about a 6 on a kitchenaid). Whip for about 10 minutes, checking once the meringue looks thick and glossy. Add the vanilla and salt after about 7 minutes, while the mixer is on.
To check it, remove the whisk and turn it upside down: does the meringue droop or hold its shape? Once it holds stiff it is done. If you are adding cocoa or berry powder, stop before it’s completely stiff and sift the powder in then use a rubber spatula to gently fold the powder in until it’s mostly incorporated.
Top the cooled pistachio pie with the Swiss meringue and torch with a kitchen torch to toast the topping. Serve immediately and enjoy!
