Chocolate and Pistachio Cream Pie Recipe

Pair a bit of vanilla ice cream with this Chocolate and Pistachio Cream Pie recipe for a perfect dessert.

Pie Book Cover

In “Pie,” author Angela Boggiano gives you the tools to make the perfect pastry.

Cover courtesy Craig Robertson/Mitchell Beazley

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Everyone has a weakness for the perfect pie—succulent, crisp, golden pastry surrounding an infinite possibility of fillings. In Pie (Mitchell Beazley, 2013), author and food stylist Angela Boggiano shows you how to master the basic art of pastry making and how to transform even the most frugal filling into a luxury. Follow this excerpt to get a delicious Chocolate and Pistachio Cream Pie recipe.

You can purchase this book from the Mother Earth Living store: Pie.

Find more pie recipes and tips from Boggiano in Shortcust Pastry recipe.

This pie has a deliciously creamy chocolate custard filling, which is so simple to make, and it’s perfect served warm with scoops of vanilla ice cream. Bake it in a rectangular baking pan so that it’s really easy to slice into bars.

Chocolate and Pistachio Cream Pie Recipe

For the pastry

• 10 ounces Sweet Shortcrust Pastry, adding grated zest of 1 orange to the mixture
• 2 tablespoons milk, to glaze

For the filling

• 2 eggs
• 2/3 cup superfine sugar, plus extra for sprinkling
• 2/3 cup heavy cream
• 5 ounces bittersweet dark chocolate, finely chopped
• 2 tablespoons pistachio nuts, toasted and roughly chopped

1. Preheat the oven to 350 degrees.

2. Lightly grease a fluted 14 by 4 1/2-inch baking pan. Divide the dough into 2 portions, one slightly larger than the other. Roll the larger portion out to a rectangle big enough to line the base and sides of the pan. Cover with plastic wrap and chill in the refrigerator while you make the filling. Roll out the remaining pastry to a size large enough to cover the top of the pan. Place on a baking sheet, cover with plastic wrap, and also chill while you prepare the filling.

3. Place the eggs and sugar in a bowl and beat together. Stir in the cream, chocolate and pistachio nuts, then pour into the pastry shell. Brush the rim of the pastry with milk and position the lid in place, pressing the edges to seal. Trim the edges and make a steam hole in the middle of the lid. Brush with milk to glaze and sprinkle with superfine sugar.

4. Bake for 30 to 35 minutes, then leave to cool for at least 15 minutes before removing from the pan. Place on a cooling rack and leave to cool for a further 10 minutes before cutting into slices. Letting the pie stand for a few minutes allows it to set, making it easier to slice. Don’t worry—it will still be warm and gooey! Serves 6

Reprinted with permission from Pie by Angela Boggiano and published by Mitchell Beazley, 2013. Buy this book from our store: Pie.