Pistachio Pie Recipe with Lemon Cookie Crust

Ingredients

For the Lemon Crust

• 12 oz lemon shortbread cookies (about 26 Oreo-sized cookies)
• 2 oz unsalted butter (about 4 tbsp), melted
• 1 tbsp fresh lemon zest (from 1 large or 2 small lemons)

For the Pistachio Pie Filling

• 8 oz shelled pistachios (about 2 cups)
• 1–2 tbsp vegetable oil
• 8 oz heavy cream (1 cup)
• 4 oz powdered sugar (about 1 cup)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 8 oz mascarpone cheese (can substitute cream cheese)
• Green gel food coloring (optional)

For the Lemon Whipped Cream

• 10 oz heavy cream (about 1 1/4 cups)
• 1/3 cup powdered sugar
• 1 tbsp fresh lemon zest (from 1 large or 2 small lemons)

Instructions

To Make the Lemon Crust

1. Preheat the oven to 350°F (177°C) and lightly spray a 9-inch springform pan with nonstick cooking spray. Process the lemon shortbread cookies in a food processor until they become fine crumbs. If you don’t have a processor, place cookies in a sealed plastic bag and crush them with a rolling pin.
2. Melt the butter and combine it with the cookie crumbs and lemon zest until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of the pan, about 2 inches. Bake for 10 minutes, until the crust puffs slightly and looks set but not browned. Let the crust cool completely.

To Make the Pistachio Pie Filling

1. Place the pistachios in a food processor and pulse until they become a fine powder. With the processor running, stream in 1 tablespoon of oil and continue processing, stopping occasionally to scrape the bowl. Add a little more oil as needed until the nuts turn into a smooth, fluid butter. This can take 3–8 minutes depending on your equipment. Allow the pistachio butter to cool to room temperature if it becomes warm.
2. Whip the heavy cream until stiff peaks form, then transfer it to another bowl. In the original mixing bowl, combine the pistachio butter and powdered sugar and beat until incorporated. Add the vanilla, salt, and mascarpone cheese and beat until smooth—avoid overmixing mascarpone, which can break down if whipped too aggressively.
3. Fold one-third of the whipped cream into the pistachio mixture to lighten it, then gently fold in the remaining cream until uniform. If desired, add one or two drops of green gel food coloring for a subtle color. Spread the filling into the cooled crust and smooth the top. Refrigerate for at least 6 hours, preferably overnight, to set.

To Make the Lemon Whipped Cream

1. Combine the heavy cream, powdered sugar, and lemon zest in a large bowl and whip until stiff peaks form. Pipe or spoon the whipped cream around the edge of the pie and garnish with chopped pistachios, additional lemon zest, and optional crushed lavender buds.
2. Keep the pie refrigerated until just before serving. The filling will soften at warm room temperature. Store leftovers in the refrigerator for up to a week.

Measuring Tips

These recipes were developed using weight measurements, and a kitchen scale is recommended for best results. Volume measurements are provided for convenience, but weight is more accurate in baking. Remember that weight and volume are not directly interchangeable: an ounce of weight does not always equal one fluid ounce of volume.

Nutrition (per serving)

Serving size: 1 slice (approximate) • Calories: 583 kcal • Carbohydrates: 38 g • Protein: 7 g • Fat: 45 g • Saturated Fat: 21 g • Cholesterol: 95 mg • Sodium: 307 mg • Fiber: 2 g • Sugar: 18 g