Pistachio and Mascarpone Pie
If you’re looking for a dessert that’s equal parts elegant and indulgent, this Pistachio and Mascarpone Pie is it. Imagine a buttery crust filled with a velvety mascarpone cream and a rich pistachio filling, all topped with a sprinkle of crunchy pistachios. It’s the kind of dessert that makes you feel like you’re dining at a fancy restaurant—but it’s surprisingly easy to make at home.
Whether you’re hosting a dinner party or just craving something special, this pie is sure to impress. Let’s get started!
Why You’ll Love This Pistachio and Mascarpone Pie Recipe
This pie is a showstopper, and here’s why you’ll love it:
- Creamy and nutty: The combination of mascarpone and pistachios is pure heaven.
- Perfect texture: The filling is smooth and velvety, while the crust adds a satisfying crunch.
- Make-ahead friendly: You can prepare most of the components in advance, making it perfect for entertaining.
- Elegant and impressive: This pie looks as good as it tastes, making it ideal for special occasions.
Whether you’re a seasoned baker or a beginner, this recipe is approachable and fun. Let’s dive in!
How to Make It
Making this Pistachio and Mascarpone Pie is easier than you might think, and I’ll walk you through every step. Let’s start with the crust, move on to the filling, and finish with the creamy mascarpone layer.
First, prepare the crust. You can use a store-bought crust for convenience or make your own by pulsing flour, cold butter, and sugar in a food processor until crumbly.
Add a little ice water to bring the dough together, then press it into a pie pan and blind bake it until golden. Let it cool completely while you work on the filling.
Next, make the pistachio filling. Grind shelled pistachios into a fine powder, then cook them with sugar, eggs, vanilla, and heavy cream in a saucepan until thickened. This creates a rich, nutty layer that’s the heart of the pie.
Let the filling cool before spreading it into the crust.
For the mascarpone layer, whip room-temperature mascarpone cheese with powdered sugar and vanilla until smooth and creamy. Spread this over the pistachio filling, then chill the pie in the fridge for at least 4 hours to set.
Before serving, garnish the pie with chopped pistachios and a drizzle of melted white chocolate for a beautiful finishing touch.
Slice, serve, and enjoy!
Make Ahead Method
This pie is perfect for planning ahead, whether you’re hosting a party or just want to spread out the work. Here’s how to do it:
Crust
- You can bake the crust up to 2 days in advance. Once cooled, store it at room temperature in an airtight container or wrap it tightly in plastic wrap.
Pistachio Filling
- The pistachio filling can be made up to 2 days ahead. Store it in the fridge in an airtight container. Let it come to room temperature before spreading it into the crust.
Mascarpone Layer
- The mascarpone mixture can be prepared up to a day in advance. Store it in the fridge in an airtight container. Give it a quick whisk before using to ensure it’s smooth and creamy.
Assembled Pie
- Once assembled, the pie can be refrigerated for up to 2 days. Add the garnishes (chopped pistachios and melted white chocolate) just before serving to keep them fresh and vibrant.
Freezing Option
- You can freeze the pie (without garnishes) for up to a month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving.
Pro Tips
Here are some expert tips to ensure your Pistachio and Mascarpone Pie turns out perfect every time:
For the Crust:
- Blind Bake Properly: Use pie weights or dried beans to prevent the crust from puffing up during baking. This ensures an even, flat surface for the filling.
- Cool Completely: Let the crust cool completely before adding the filling to prevent sogginess.
For the Pistachio Filling:
- Grind the Pistachios Finely: Use a food processor to grind the pistachios into a fine powder. This ensures a smooth filling without gritty bits.
- Cook Until Thickened: Stir the pistachio mixture constantly while cooking to prevent lumps and ensure it thickens properly. It should coat the back of a spoon when done.
- Cool Before Using: Let the filling cool to room temperature before spreading it into the crust. This prevents the crust from becoming soggy.
For the Mascarpone Layer:
- Use Room-Temperature Mascarpone: This makes it easier to whip and ensures a smooth texture. Cold mascarpone can be lumpy and difficult to work with.
- Don’t Overwhip: Whip the mascarpone just until smooth and creamy. Overwhipping can cause it to separate or become grainy.
- Adjust Sweetness: Taste the mascarpone mixture before spreading it on the pie. If you prefer it sweeter, add a bit more powdered sugar.
For Serving:
- Chill Before Slicing: Let the pie chill in the fridge for at least 4 hours to set. This makes it easier to slice and ensures clean, neat pieces.
- Add a Drizzle: Melted white chocolate or a dusting of powdered sugar adds a beautiful finishing touch.
- Serve Cold: This pie is best served cold, straight from the fridge.
General Tips:
- Toast the Pistachios: Toasting the pistachios before grinding them enhances their flavor. Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. Let them cool before grinding.
- Use High-Quality Ingredients: Since this pie has simple flavors, the quality of the ingredients really matters. Opt for good-quality pistachios, mascarpone, and white chocolate.
- Customize the Garnish: Feel free to get creative with the garnish. Add a sprinkle of edible rose petals or a drizzle of honey for a unique twist.
Storage Options
- Fridge: Store the pie in the fridge for up to 3 days. Cover it loosely with plastic wrap to prevent the filling from drying out.
- Freezer: You can freeze the pie (without garnishes) for up to a month. Thaw in the fridge overnight before serving.
Tools For This Recipe
- Food processor for grinding pistachios.
- 9-inch pie pan for baking the crust.
- Saucepan for cooking the pistachio filling.
- Mixing bowls for preparing the mascarpone layer.
- Whisk and spatula for mixing.
FAQs!
Can I use a store-bought crust?
Absolutely! A store-bought crust works perfectly if you’re short on time.
Can I make this gluten-free?
Yes! Use a gluten-free pie crust and ensure all other ingredients are gluten-free.
Why did my filling turn lumpy?
This can happen if the pistachios aren’t ground finely enough or if the mixture isn’t stirred constantly while cooking.
Variations and Substitutions
- Swap pistachios for almonds or hazelnuts.
- Add a layer of raspberry jam between the pistachio filling and mascarpone layer.
- Use cream cheese instead of mascarpone for a tangier flavor.
- For a festive touch, add a handful of dried cranberries to the filling.
Let’s Wrap It Up!
This Pistachio and Mascarpone Pie is a creamy, nutty, and utterly luxurious dessert that’s perfect for any occasion. It’s easy to make, customizable, and always a hit with everyone who tries it.
I’d love to hear how it turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.
Pistachio and Mascarpone Pie
Ingredients
For the Crust:
- 1 ½ cups 190g all-purpose flour
- ½ cup 115g unsalted butter, cold and cubed
- ¼ cup 50g granulated sugar
- 2-3 tbsp ice water
For the Pistachio Filling:
- 1 cup 150g shelled pistachios
- ½ cup 100g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120ml heavy cream
- For the Mascarpone Layer:
- 1 cup 250g mascarpone cheese, room temperature
- ¼ cup 30g powdered sugar
- 1 tsp vanilla extract
For Garnish:
- ¼ cup 30g chopped pistachios
- 2 tbsp melted white chocolate
Instructions
Step 1: Make the Crust
- Start by preheating your oven to 375°F (190°C). In a food processor, pulse 1 ½ cups of all-purpose flour, ½ cup of cold, cubed unsalted butter, and ¼ cup of granulated sugar until the mixture resembles coarse crumbs. Add 2-3 tablespoons of ice water, one tablespoon at a time, and pulse until the dough comes together.
- Press the dough into a 9-inch pie pan, making sure to cover the bottom and sides evenly. Use a fork to prick the bottom of the crust to prevent air bubbles. Chill the crust in the fridge for 30 minutes.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are golden. Remove the weights and parchment paper, then bake for another 5 minutes to ensure the bottom is cooked through. Let the crust cool completely.
Step 2: Prepare the Pistachio Filling
- In a food processor, grind 1 cup of shelled pistachios into a fine powder. Be careful not to over-process, or they’ll turn into pistachio butter.
- In a saucepan, whisk together the ground pistachios, ½ cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes.
- Remove the filling from the heat and let it cool to room temperature. Stir occasionally to prevent a skin from forming.
Step 3: Make the Mascarpone Layer
- In a mixing bowl, combine 1 cup of room-temperature mascarpone cheese, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a whisk or hand mixer to whip the mixture until smooth and creamy. Be careful not to overwhip, as this can cause the mascarpone to separate.
Step 4: Assemble the Pie
- Spread the cooled pistachio filling evenly into the crust. Use a spatula to smooth the surface.
- Next, spread the mascarpone layer over the pistachio filling. Again, use a spatula to create a smooth, even layer.
- Chill the pie in the fridge for at least 4 hours, or until set.
Step 5: Garnish and Serve
- Before serving, sprinkle the pie with ¼ cup of chopped pistachios. Melt 2 tablespoons of white chocolate and drizzle it over the top for a beautiful finishing touch.
- Slice the pie into 8 pieces and serve cold.
