Name: Classic Pistachio Pie with Citrus Zest
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
Ingredients: 200 g pistachios, shelled; 150 g granulated sugar; 120 g unsalted butter, softened; 3 large eggs; 200 ml heavy cream; 50 ml fresh lemon juice; Zest of 1 lemon; Zest of 1 orange; 1 tsp vanilla extract; 1 tbsp cornstarch; 1 pre-baked pie crust (approx. 23 cm/9 in diameter); Whipped cream for serving (optional); Extra crushed pistachios for garnish (optional)

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Classic Pistachio Pie with Citrus Zest

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Indulge in the delightful flavors of our Classic Pistachio Pie with Citrus Zest! This charming dessert brings the rich nuttiness of pistachios together with a refreshing hint of citrus, creating a balanced and vibrant experience in every slice. It’s perfect for any casual occasion or as a sweet treat after dinner. Feel free to get creative with your garnishes – a sprinkle of crushed pistachios or a dollop of whipped cream can make it your own. Let’s get baking!

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Prep Time 20

Cook Time 40

Total Time 3

Servings: 8

Course: Daily Dessert Recipes

Cuisine: Global

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g pistachios, shelled
150 g granulated sugar
120 g unsalted butter, softened
3 large eggs
200 ml heavy cream
50 ml fresh lemon juice
Zest of 1 lemon
Zest of 1 orange
1 tsp vanilla extract
1 tbsp cornstarch
1 pre-baked pie crust (approx. 23 cm/9 in diameter)
Whipped cream for serving optional
Extra crushed pistachios for garnish optional

Equipment

Heatproof mixing bowl
Electric mixer or whisk
Measuring cups and spoons
23 cm pie dish
Blind baking weights (optional, if crust needs further baking)

Method

Preheat your oven to 175°C (350°F).
In a mixing bowl, combine the pistachios and granulated sugar, and blend them until finely ground (you can reserve a few for garnish).
Add the softened butter to the pistachio mixture and beat using an electric mixer until creamy.
Mix in the eggs, one at a time, followed by the heavy cream, lemon juice, lemon zest, orange zest, vanilla extract, and cornstarch until well combined. The mixture should be smooth and slightly thick.
Pour the pistachio filling into the pre-baked pie crust, smoothing out the top.
Bake in the preheated oven for about 40 minutes, or until the filling is set and has a slight jiggle in the center.
Once baked, remove from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to set properly.
Slice into neat pieces and serve with a dollop of whipped cream and a sprinkle of crushed pistachios on top, if desired.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22gSodium: 100mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 350IUVitamin C: 6mgCalcium: 40mgIron: 1.5mg

Notes

Feel free to swap out some pistachios for other nuts like almonds or walnuts for a different flavor twist!
If you wish, add a splash of your favorite liqueur to the filling for an adult version.
Store any leftovers covered in the refrigerator for up to 3 days.
When reheating, a quick light warm in the oven can bring back its delightful texture.
Happy baking!

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Classic Pistachio Pie with Citrus Zest