If you’re a fan of pistachios, these Pistachio Cream Bars are about to become your new favorite dessert. Imagine a buttery shortbread crust topped with a velvety pistachio cream filling and a sprinkle of crunchy pistachios. They’re rich, indulgent, and perfect for satisfying your sweet tooth.

Whether you’re hosting a party, need a quick dessert, or just want to treat yourself, these bars are sure to impress. Plus, they’re easy to make with simple ingredients. Let’s get started!

Why You’ll Love This Pistachio Cream Bars Recipe

These bars are a crowd-pleaser, and here’s why you’ll love them:

Nutty and creamy: The combination of pistachio cream and buttery crust is pure heaven.
Perfect texture: The crust is crisp, the filling is smooth, and the chopped pistachios add a delightful crunch.
Easy to make: No fancy techniques or equipment required.
Customizable: Swap out the toppings or add your own twist!

Whether you’re a seasoned baker or a beginner, this recipe is foolproof and fun. Let’s dive in!

How to Make It

Making these Pistachio Cream Bars is a breeze, and I’ll walk you through every step. Let’s start with the crust, move on to the filling, and finish with the garnishes.

First, preheat your oven and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. In a food processor, pulse together flour, sugar, and cold butter until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared pan and bake until golden. Let the crust cool slightly while you prepare the filling.

For the filling, grind shelled pistachios into a fine powder in the food processor.

Add sugar, eggs, vanilla extract, and heavy cream, then blend until smooth.

Pour this creamy pistachio mixture over the baked crust and spread it evenly.

Bake until the filling is set but still slightly jiggly in the center.

Once baked, let the bars cool completely in the pan, then chill them in the fridge for at least 2 hours to set.

When you’re ready to serve, lift the bars out of the pan using the parchment paper overhang.

Sprinkle with chopped pistachios and drizzle with melted white chocolate for a beautiful finishing touch.

Slice into bars and enjoy!

Make Ahead Method

These bars are perfect for planning ahead, whether you’re hosting a party or just want to spread out the work. Here’s how to do it:

Unbaked Crust

You can prepare the crust up to 2 days in advance. Store it in the fridge, covered with plastic wrap. When you’re ready to bake, let it sit at room temperature for 10-15 minutes before adding the filling.

Unbaked Bars

You can assemble the bars (crust + filling) up to a day in advance. Cover the pan tightly with plastic wrap and refrigerate. Bake them when you’re ready.

Baked Bars

Once baked and cooled, these bars keep well for up to 5 days in the fridge. Store them in an airtight container or cover the pan tightly with plastic wrap.

Freezing Option

You can freeze the bars (without garnishes) for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the fridge overnight before serving.

Pro Tips

Here are some expert tips to ensure your Pistachio Cream Bars turn out perfect every time:

For the Crust:

Use Cold Butter: This ensures a flaky, tender crust. If the butter is too warm, the crust can become greasy.
Press Evenly: Use the back of a spoon or a measuring cup to press the crust into the pan evenly. This helps it bake uniformly.
Blind Bake: Bake the crust until golden before adding the filling. This prevents it from becoming soggy.

For the 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.
Don’t Overbake: The filling should be set but still slightly jiggly in the center when you take it out of the oven. It will firm up as it cools.
Room-Temperature Eggs: Let your eggs come to room temperature before using. They’ll incorporate more easily into the filling.

For Serving:

Chill Before Slicing: Let the bars chill in the fridge for at least 2 hours to set. This makes them 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: These bars are 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 these bars have simple flavors, the quality of the ingredients really matters. Opt for good-quality pistachios 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 bars in the fridge for up to 5 days. Cover them loosely with plastic wrap to prevent the filling from drying out.
Freezer: Freeze unfrosted bars in a single layer for up to 3 months. Thaw at room temperature before serving.

Tools For This Recipe

Food processor for grinding pistachios.
9×9-inch baking pan for baking the bars.
Mixing bowls for preparing the crust and filling.
Whisk and spatula for mixing.
Knife or bench scraper for slicing.

FAQs!

Can I use almond flour instead of all-purpose flour?
Yes! Use a 1:1 gluten-free flour blend or almond flour for a gluten-free version.

Can I use a different nut?
Absolutely! Almonds or hazelnuts would work beautifully.

Why did my filling crack?
This can happen if the bars are overbaked. Be sure to pull them out of the oven when the center is still slightly jiggly.

Variations and Substitutions

Swap pistachios for almonds or walnuts.
Add a layer of raspberry jam between the crust and filling.
Use dark chocolate instead of white chocolate for the drizzle.
For a festive touch, add a handful of dried cranberries to the filling.

Let’s Wrap It Up!

These Pistachio Cream Bars are a rich, nutty, and utterly delicious treat that’s perfect for any occasion. They’re easy to make, customizable, and always a hit with everyone who tries them.

I’d love to hear how they 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.

Make sure to check out these 30 Easy Pistachio Desserts