Pistachio Pie
6 servings
30 minutes
Pistachio pie is an exquisite dessert with a rich nutty flavor and subtle aroma of cardamom and vanilla. Its history traces back to American cuisine, where pistachios became a popular baking ingredient due to their oily texture and delicate taste. This pie has a soft, slightly moist crumb and a pleasant sweet aftertaste. Ground pistachios add richness to the batter, while butter makes it particularly airy. The light spice of cardamom adds depth to the flavor, and vanilla contributes warm, sweet notes. This pie is perfect for morning tea or a cozy evening with coffee and can also serve as an elegant dessert for festive tables. Serve it slightly chilled to highlight its velvety texture and rich taste.
1
Grease the mold with butter, line it with parchment paper, grease the paper with butter, and sprinkle with flour.
- Butter: 150 g
2
In a food processor, turn pistachios into flour, then mix with wheat flour, cardamom, and baking powder.
- Pistachios: 200 g
- Wheat flour: 200 g
- Ground cardamom: 1 teaspoon
- Baking powder (raising agent): 10 g
3
Whip the butter with sugar until white. Mix the milk with vanilla. Combine pistachio flour with butter, sugar, eggs, and vanilla milk. Place the dough in a mold and bake for twenty minutes. When the pie is ready, cut it into pieces and cool.
- Butter: 150 g
- Sugar: 200 g
- Milk: 100 ml
- Vanilla pod: 1 piece
- Chicken egg: 3 pieces
- Pistachios: 200 g
