Mini Pistachio Cream Pies
MAKES
12 mini pies
TAKES
Prep time: 3 hours 20 minutes
Cook time: 1 hour 10 minutes
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
My pistachio cream pie from The Book on Pie is one of the most popular recipes of all time. It uses real pistachios to create a rich, creamy custard filling. This recipe transforms the classic version into mini pies, thanks to my super easy and adaptable press-in cookie crust, the crusts are easily made in a muffin pan (see Note for a link to my favorite tool that makes this especially easy). You’ll have leftover of the pistachio pudding - just store it in an airtight container in the refrigerator to enjoy as a dessert all on it’s own! Adapted using recipes and techniques from The Book on Pie.
INGREDIENTS
Press-In Cookie Crust
113 g / ½ cup unsalted butter, at room temperature
50 g / ¼ cup granulated sugar
21 g / 1 large egg yolk
5 g / 1 teaspoon vanilla extract
210 g / 1 ¾ cups all purpose flour
2 g / ½ teaspoon fine sea salt
15 g / 1 tablespoon water
Pistachio Filling
160 g / 1 ⅓ cups unsalted raw pistachios, preferably blanched (see Note)
198 g / 1 cup granulated sugar, divided
175 g / ¾ cup heavy cream
565 g / 2 ½ cups whole milk
28 g / ¼ cup cornstarch
56 g / 2 large eggs, at room temperature
64 g / 3 large egg yolks, at room temperature
4 g / 1 teaspoon fine sea salt
28 g / 2 tablespoons unsalted butter
7 g / 1 ½ teaspoons vanilla extract
1 g / ¼ teaspoon almond extract
Toppings
175 g / ¾ cups cold heavy cream
38 g / 3 tablespoons granulated sugar
4 g / 1 teaspoon vanilla extract or 2 g / 1/2 teaspoon vanilla bean paste
50 g / ⅓ cup finely chopped unsalted raw pistachios
Bake This Recipe With Me:
METHOD
1. Make the crust: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well combined, 2-3 minutes. Add the egg yolk, and vanilla, and mix on medium speed to combine. Scrape the sides and base of the bowl well.
2. Add the flour and salt and mix on low speed until evenly combined, about 1 minute. Add the water and mix until the dough is smooth, about 1 minute more. If the crust looks dry or crumbly, you can add more water 5 g / 1 teaspoon at a time until it holds together when pressed.
3. Divide the dough into 12 even pieces (about 33 g each). Grease a 12 cavity muffin pan with nonstick spray. Preheat the oven to 350°F/175°C with the oven rack in the center.
4. Crumble one portion of dough into each cavity of the prepared pan. Then use your fingers (or a dough tamper) to press the dough evenly over the bottom and up the sides of each cavity. Use a small fork or the tip of a paring knife to dock the dough a few times. Chill in the refrigerator for 15 to 20 minutes.
5. Bake the crusts until they are lightly golden at the edges and appear set all over, 14 to 18 minutes. If the dough puffs up during baking, prick it with a fork when you remove the crusts from the oven so it lies flat again. Cool completely, then use an offset spatula to gently unmold the cooled crusts onto a baking sheet (they should release easily). Set aside.
6. Make the filling: In a blender or food processor, blend the pistachios with 99 g / ½ cup of the sugar until relatively finely ground (it’s OK if it’s still a bit coarse). With the blender or food processor running, add the cream and puree into a smooth paste.
7. Transfer the pistachio cream to a medium pot and whisk in the milk to combine. Bring to a simmer over medium heat, stirring constantly.
8. Meanwhile, in a medium bowl, whisk the remaining 99 g / ½ cup sugar and the cornstarch to combine. Add the eggs, egg yolks, and salt and whisk well to combine.
9. When the milk mixture comes to a simmer, pour about one quarter of it into the eggs, whisking constantly, to temper the eggs. Pour this mixture back into the pot, whisking constantly, reduce the heat to medium-low, and switch to a silicone spatula. Cook, stirring constantly, until the mixture thickens and comes a boil (you’re looking for fat bubbles coming from the center of the pot).
10. Remove the pot from the heat and stir in the butter, vanilla, and almond extract, mixing until the butter is melted and the pudding is smooth.
11. Pour the filling into a medium bowl, and spread into an even layer. Cover the filling with plastic wrap placed directly against the surface and refrigerate until chilled and set, at least 4 hours (or up to 24 hours).
12. Spoon or pipe the filling into each crust, filling each all the way to the top edge of the crust. Use a small offset spatula to spread the filling into a fairly even layer.
13. Make the whipped cream: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl with a whisk), whip the cream to medium peaks. Spoon the cream on top of the pie, and spread into a fairly even layer, or use a piping bag to pipe it decoratively, if desired.
14. Spoon or pipe the whipped cream on top of each of the pies, and top with pistachios.
NOTES
A dough tamper can make pressing in these mini crusts especially easy - one of the tampers in this set fits exactly into a muffin pan, making super fast work of the crust!
Blanched pistachios will produce a more vibrant natural green color. But if you can’t find them or be bothered, just add a few drops of green food coloring
Sicilian pistachios are my favorite for this pie. They are pricey, but produce an incredible natural green color and have a lovely flavor. They’re worth it if you feel like splurging or are making this pie for a special occasion!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
