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Easy Pistachio Pies Recipes

Updated on January 1, 2017

No Bake Pistachio Cream Pie

16 mins to make, serves 6

Ingredients

Vegetarian

Produce

  • 1 can Pineapple

Baking & Spices

  • 1 package Pistachio pudding mix, instant
  • 3 tbsp Powdered sugar

Nuts & Seeds

  • 1 Coarsly chopped pistachios

Bread & Baked Goods

  • 1 (9 inch) graham cracker crust

Dairy

  • 1 package Cream cheese
  • 2 cups Heavy whipping cream
  • 1 cup Milk

Instructions

  1. In a medium sized bowl, beat the cream cheese, milk and pistachio pudding mix until smooth. Fold in pineapple and spoon into the crust.
  2. Beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread on top of the pistachio layer. Garnish with chopped pistachios. Chill until ready to serve.

Coconut Pistachio Pie

20 mins to make

Ingredients

Vegetarian

Baking & Spices

  • 2 packages (3.4 ounces each) instant pistachio pudding mix, instant
  • 1 cup Topping, whipped

Nuts & Seeds

  • 2 1/2 cups Coconut, flaked lightly toasted
  • 2 tbsp Pistachios

Dairy

  • 1/3 cup Butter
  • 2 cups Cold 2% milk

Directions

  1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
  2. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust.
  3. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours. Yield: 8 servings.

No Bake Pistachio Cream Pie
No Bake Pistachio Cream Pie
Easy Lime Tart with Pistachio Graham Cracker Crust
Easy Lime Tart with Pistachio Graham Cracker Crust

Easy Lime Tart with Pistachio Graham Cracker Crust

Ingredients

Vegetarian

Produce

  • 1 tbsp Lime, zest

Refrigerated

  • 2 Egg yolks

Condiments

  • 1/2 cup Lime juice, fresh

Baking & Spices

  • 1/4 cup Sugar

Nuts & Seeds

  • 2/3 cup Pistachios

Snacks

  • 1 cup Graham cracker crumbs

Dairy

  • 4 tbsp Butter
  • 1 can Condensed milk, sweetened

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
  2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
  3. In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
  4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Pineapple Pistachio Pie
Pineapple Pistachio Pie

Pineapple Pistachio Pie

6 hrs to make, serves 8

Ingredients

Produce

  • 1 (8-ounce) can Pineapple

Condiments

  • 1/4 cup Lime juice

Nuts & Seeds

  • 3/4 cup Walnuts

Snacks

  • 1 (11.2-ounce) package Shortbread cookies

Dairy

  • 1/2 stick Butter
  • 1 (14-ounce) can Condensed milk, sweetened
  • 1 (8-ounce) package Cream cheese
  • 1 cup Heavy cream

Other

  • 1 (4-serving size) package instant pistachio pudding and pie filling
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a food processor, combine cookies and 1/4 cup walnuts; process until finely crushed. Stir in butter and press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust.
  3. Bake 10 minutes, then remove from oven and allow to cool.
  4. Meanwhile, in a large bowl with an electric mixer on medium speed, beat cream cheese about 1 minute, or until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, or until smooth. Stir in remaining walnuts and the pineapple with its juice.
  5. In a medium bowl with an electric mixer on medium speed, beat heavy cream 5 to 6 minutes, or until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.

Fig Mascarpone Tart With Pistachio Black Pepper Crust

Ingredients

Vegetarian

Produce

  • 4 Figs

Refrigerated

  • 1 Egg yolk - 1, large

Condiments

  • 1/2 cup Honey

Baking & Spices

  • 1 1/4 cup All purpose flour
  • 1 tsp Black pepper, ground
  • 1/4 sifted cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Toppings
  • 1 tsp Vanilla
  • 1/2 tsp Vanilla extract, pure

Nuts & Seeds

  • 1/2 cup Pistachio

Dairy

  • 1/4 cold and cut into cup Butter, unsalted
  • 2/3 cup Greek yogurt
  • 2 tbsp Half and half
  • 1 cup Mascarpone

INSTRUCTIONS

  1. Mix together the cream, egg yolk and vanilla in a small bowl, set aside. Combine 1/3 cup of pistachios with 1/4 cup of flour in a food processor, pulse until finely ground. Add the remaining flour, powdered sugar, salt and black pepper. Pulse until fully combined.
  2. Add the cold butter cubes and pulse until the butter chunks are about the size of dimes.
  3. Remove from the food processor and combine the dough into a flattened and smooth oblong disk. Cover in plastic wrap and refrigerate for at least 1 hour.
  4. After the dough has chilled in the fridge for at least 1 hour, remove from fridge and preheat oven to 400°.
  5. Carefully ease the dough into tart pan. If it cracks or breaks during the transfer process, use your fingers and possibly scrap dough to repair.
  6. Run your rolling pin along the top edges of the tart pan trimming off the extra dough and creating a perfect tart edge.
  7. Bake for 15-20 minutes until the edges begin to turn a golden brown. Remove the foil filled with beans and bake the crust for another 5 minutes until the edges are a deep golden brown and the bottom is fully baked and golden.
  8. Allow the crust to cool completely, then fill with mascarpone filling. Smooth out the top with the back of a spatula. Chill in the fridge for at least a couple of hours allowing the filling to set up.

Pistachio Lush

1.5 hrs to make, serves 12

Ingredients

Vegetarian

Baking & Spices

  • 1 cup Confectioner's sugar
  • 1 cup Flour
  • 3 cup Topping, whipped

Nuts & Seeds

  • 1/2 cup Almonds, toasted
  • 1 cup Walnuts

Dairy

  • 1 stick Butter
  • 8 oz Cream cheese
  • 3 cups Milk

Desserts

  • 2 pkgs Pistachio pudding, instant

INSTRUCTIONS

  1. Preheat oven to 350 degrees F
  2. In a large bowl, add the flour and the cut up butter. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture looks like small peas.
  3. Stir in the walnuts
  4. Press into a 13 x 9-inch pan.
  5. Bake for 20 minutes.
  6. Remove from oven and cool completely
  7. Beat cream cheese, confectioner's sugar and the 1 cup of whipped topping until the mixture is smooth and silky.
  8. Spread this across the cooled crust in the pan.
  9. Prepare pistachio pudding by whisking it into the milk--whisking for 1-2 minutes until the pudding begins to thicken.
  10. Spread the pudding on top of the cheese layer.
  11. Chill for about 2-3 hours
  12. Top with the 2 cups of whipped topping and sprinkle with toasted almonds (if using)

Pistachio Buttercream
Pistachio Buttercream

Pistachio Buttercream

10 mins to make

Ingredients

Vegetarian

Baking & Spices

  • 3 cups Powdered sugar

Dairy

  • 1/2 cup Butter
  • 1/3 cup Milk

Desserts

  • 1/4 cup Pistachio pudding, instant

Directions

  1. In a small bowl, whisk together pudding mix and milk.
  2. Make sure the pudding is thoroughly dissolved in the milk, or the frosting may end up gritty. It will be thick.
  3. In a large mixing bowl, combine pudding mixture, butter, and powdered sugar.
  4. Beat until light and fluffy.

Vegan Coconut Yogurt

Ingredients

Canned Goods

  • 1 13.5 ounce can Coconut milk, full fat

Condiments

  • 1 tsp Lemon juice
  • 1/2 tsp Maple syrup

Other

  • 1 Capsule active probiotic

Instructions

  1. Combine the coconut milk, the contents of 1 capsule of active probiotic, lemon juice, and maple syrup in a medium or large mason jar. Discard the empty capsule.
  2. Stir everything together with a non-metal spoon.
  3. Cover the jar with a clean, breathable cloth (like a cotton kitchen cloth) and secure with a rubber band.
  4. Let sit in a warm environment for 6-24 hours (depending on how tangy you like it!).
  5. When you're happy with the tanginess, cover and refrigerate.

Pistachio Coconut Tarts

Ingredients

Crust

  • ⅓ cup sunflower seeds
  • ¼ cup coconut chips or flakes
  • 2 cups gluten free rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • pinch Celtic sea salt

Filling

  • 1 cup coconut yogurt (or sub any unsweet full fat yogurt)
  • 5 medjool dates, pitted
  • ½ vanilla bean, scraped of its seeds
  • 2 nectarines, pitted and sliced
  • ¼ cup pistachios, chopped roughly

Instructions

For the crusts

  1. Preheat the oven to 350F.
  2. Toast the sunflower seeds in a wide pan over medium heat until just beginning to brown and become fragrant.
  3. Add the sunflower seeds to the bowl of a high powered blender, along with the coconut, oats, and cinnamon.
  4. Blend on high until you have a semi-fine flour blend.
  5. Add the coconut oil, maple syrup, and celtic sea salt.
  6. Blend on high until you have a pliable dough.
  7. Press equal amounts of the dough into four 4.75" tart pans with removable bottoms (or one regular 9" tart pan with a removable bottom).

For the filling

  1. Combine 1 cup coconut yogurt, dates, and vanilla bean in the bowl of a high powered blender. Blend until smooth. Refrigerate, covered, until ready to use.

Pistachio Cardamom Ice Cream Pie

4.5 hrs to make, serves 12

Ingredients

Vegetarian

Baking & Spices

  • 1 tsp Cardamom, ground

Nuts & Seeds

  • 2 tbsp Pistachios, roasted salted

Bread & Baked Goods

  • 1 Buttery pie pastry

Frozen

  • 5 cups Pistachio ice cream

Liquids

  • 2 tsp Rose water

Preparation

1. Press cold pastry over bottom and up sides of a 9-in. pie pan. Crimp edges of pie with your fingertips and prick all over bottom with a fork. Chill 30 minutes. Meanwhile, preheat oven to 375°.

2. Bake pastry on bottom rack of oven until golden brown, 20 to 30 minutes. Let cool completely.

3. Stir ice cream with rose water and cardamom until smooth. Spoon ice cream into crust, set on a plate, and freeze at least 4 hours.

4. Peel papery brown skin from pistachios with a paring knife, then put nuts in a food processor and pulse until finely ground. Sprinkle ground pistachios over pie. Serve immediately.

Pistachio-Rose Tarts

25 mins to make, serves 5

Ingredients

Vegetarian

Refrigerated

  • 1 Egg yolk
  • 2 Eggs

Condiments

  • 1/2 cup Raspberry jam, good-quality

Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 3/4 tsp Almond extract
  • 1 1/2 oz Granulated sugar
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 oz White chocolate

Nuts & Seeds

  • 1/4 cup Pistachios, ground
  • 2 oz Pistachios

Dairy

  • 9 tbsp Butter
  • 1 1/4 cup Heavy cream

Liquids

  • 1 tsp Rose water

Instructions

  1. Put the flour, ground nuts, powdered sugar and salt in the bowl of a food processor and pulse a couple of times to combine.
  2. Add the butter and pulse until the butter is cut in coarsely.
  3. Add the egg yolk and process in long pulses - about 10 seconds each - until the dough just starts forming clumps. Just before your reaches this clumpy stage, the sound of the machine working the dough will change.
  4. Turn the dough out onto a lightly floured surface and knead it a few times to incorporate any flour left in the bottom of the bowl. Divide it into five pieces.
  5. To fill and bake the tart shells, spray the 6-inch shells with nonstick cooking spray. Press the dough into the shells in an even layer. Freeze the tarts for half an hour while you preheat the oven to 375 degrees F.
  6. Once the tart shells are frozen, press foil or parchment onto the dough and fill them with beans or rice.
  7. Return the shells to the oven and bake for another 7-8 minutes, until golden brown on bottom and cooked throughout.
  8. Spread a thin layer of raspberry jam in the bottom of each tart shell before you make the pistachio mousse.

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