Pistachio Pie by Chef Lauren Mitterer

Rating: 
Yield: 
One 9-inch pie
Ingredients: 

For the filling:
1 1/3 cup roasted, unsalted pistachio kernels
2 tablespoons flour
¾ cup plus 1 tablespoon sugar
6 oz (1 ½ sticks) unsalted butter, room temperature
2 eggs
½ teaspoon salt
¼ cup roasted, unsalted pistachio kernels coarsely chopped by hand, set aside

For the crust:
1/4 cup very cold water
1 1/3 cup flour
3/4 teaspoon salt
3/4 teaspoon sugar
2 3/4 ounces shortening, cubed and very cold
1 1/2 ounces unsalted butter, cubed and very cold

Instructions: 

For the pie crust:
In the bowl of an electric mixer, combine ingredients in the order they are listed, starting with water in the bowl first. Using a paddle attachment, mix until all ingredients are combined and a nice dough has been formed. Remove dough from the mixer, wrap in clear plastic wrap and chill in the refrigerator for at least one hour. Once chilled, roll on a well-floured surface into a circle for a 9-inch pie pan.

For the filling:
Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.

Fill an unbaked pie shell with the pistachio mixture, smooth the top with a spatula, and bake at 350 degrees for 60-70 minutes on a lower rack in the oven, sprinkling the remaining pistachios on top about 2/3 through the baking process. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the filling should not jiggle. The top will be deep golden. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.

Serve slightly warm with whipped cream or ice cream.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!