Pistachio Pretty Please Pie
MAKES
One 9 inch / 23 cm deep dish pie
TAKES
Prep time: 3 hours (includes chill time)
Cook time: 1 hour
Total: 4 hours
✻ ABOUT THIS RECIPE
The first “pretty please” pie got its name for the “cherry on top” - or more accurately, the sour cherry pie filling on top! This version substitutes the original cheesecake filling with my incredibly dreamy pistachio custard from my classic Pistachio Cream Pie. This pie is truly a mashup - or I sometimes call them hybrid pies - of two favorite pie flavors. This one builds on the classic, super creamy pistachio by adding tart sour cherry pie filling into the mix, too. The result is colorful and especially delicious - a true showstopper.
INGREDIENTS
one recipe Extra Flaky All Buttah Pie Dough, Blind-Baked in a deep dish pie pan + cooled completely
Pistachio Cream 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
Sour Cherry Topping
565 g / 1 ¼ pounds sour cherries, pitted and halved
15 g / 1 tablespoon fresh lemon juice
66 g / ⅓ cup granulated sugar
11 g / 2 tablespoons cornstarch
5 g / 1 teaspoon vanilla extract
1 g / ¼ teaspoon almond extract
Whipped Cream
350 g / 1 ½ cups cold heavy cream
66 g / ⅓ cup granulated sugar
7 g / 1 ½ teaspoons vanilla extract of 4 g / 1 teaspoon vanilla bean paste
Bake This Recipe With Me:
METHOD
1. Make room in your refrigerator for the pie pan containing the pie crust.
2. 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.
3. Transfer the pistachio cream to a medium pot and whisk in the milk to combine. Bring to a simmer over medium heat, stirring constantly.
4. 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.
5. 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 to a boil (you’re looking for fat bubbles coming from the center of the pot).
6. 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.
7. Pour the filling into the cooled pie crust 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).
8. While the pie chills, make the sour cherry topping: in a medium pot, toss the cherries and lemon juice to combine. In a small bowl, stir the sugar and cornstarch and cook over medium heat, stirring constantly, until the cherries are softened but not broken down and the mixture has thickened, about 5 minutes. Stir in the vanilla and almond extracts. Cool completely.
9. When the pie is chilled, spoon the sour cherry topping on top of the pie, and spread into an even layer.
10. Spoon or pipe the whipped cream onto the top of the pie. Sprinkle the chopped pistachios over the whipped cream. Keep refrigerated until ready to slice and serve.
NOTES
Blanched pistachios will produce a more vibrant natural green color. But if you can’t find them, just add a few drops of green food coloring to boost the color, if desired.
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 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!
