Introduction

This Pistachio and Mascarpone Pie combines a salty pretzel crust with a creamy, nutty filling for a delightful balance of flavors. It’s a unique and elegant dessert perfect for special occasions or when you want to impress your guests.

A close-up view of a pie with a golden brown crumb crust as the outer layer, filled with a smooth, light green filling. The filling is topped with crushed pistachios scattered across the surface, adding texture and a mix of green and brown shades. Around the edge of the pie, there are evenly spaced dollops of white whipped cream with a ridged texture, sitting on top of the crust. The pie is placed on a white pie dish, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (6 ounces) pretzel crumbs
8 tablespoons (112 grams) unsalted butter, melted (more as needed)
1/3 cup (70 grams) granulated sugar
1/2 cup (60 grams) shelled unsalted pistachios
8 ounces (226 grams) mascarpone, at room temperature
3/4 cup (150 grams) granulated sugar
4 large eggs, at room temperature
1 cup (230 grams) whole milk
1/2 teaspoon almond extract
Chopped pistachio, for garnish
Whipped cream, for garnish

Instructions

Step 1: Preheat your oven to 350ºF (175ºC).
Step 2: In a bowl, combine the pretzel crumbs, melted butter, and 1/3 cup granulated sugar. Mix until the crumbs are moist enough to clump together when squeezed, but not sticky.
Step 3: Press the crumb mixture into a 9-inch pie plate, starting by forming the edges, then evenly distributing and firmly pressing the crumbs across the bottom.
Step 4: Bake the crust for 10-12 minutes until lightly golden and smelling fragrant. Remove and set aside to cool slightly.
Step 5: Place the pistachios in a food processor and pulse about 10 times until finely ground. Set aside.
Step 6: In a large bowl, whisk together the mascarpone and 3/4 cup sugar until smooth. Add the eggs one at a time, then whisk in the milk, almond extract, and ground pistachios until fully combined.
Step 7: Pour the filling into the prepared pretzel crust and bake for 45-55 minutes. The outer 2 1/2 inches of the pie should be set and puffed, while the center remains slightly wobbly. The edges might turn golden.
Step 8: Allow the pie to cool almost completely on a wire rack. Then refrigerate uncovered overnight or for at least 8 hours to fully set.
Step 9: Before serving, garnish with chopped pistachios and piped whipped cream if you like. Serve chilled.

Tips & Variations

If the crust mixture feels too dry, add an extra tablespoon of melted butter little by little until it holds together well.
To enhance the nutty flavor, toast the pistachios lightly before grinding.
For a different texture, try adding a handful of crushed pretzel pieces on top for added crunch.
If almond extract is not available, a splash of vanilla extract can be used instead.

Storage

Store the pie covered in the refrigerator for 2 to 3 days. Reheat is not recommended, as the texture is best enjoyed cold and fresh. Keep it well covered to prevent the pie from absorbing other fridge odors.

How to Serve

This image shows a close-up of a pie with three main layers. The bottom layer is a golden-brown crust with a crumbly texture that fills the base and edges of a white plate. The middle layer is a smooth filling covered with crushed pistachios, adding a mix of green and light brown spots all over. The top layer is made up of white whipped cream dollops evenly spaced around the edge of the pie, each with a soft and fluffy texture. The pie is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without pretzel crumbs?

Yes, you can substitute the pretzel crumbs with graham cracker crumbs or crushed digestive biscuits for a different but equally delicious crust.

How can I tell when the pie is done baking?

The edges of the pie should be set and slightly puffed, with a golden color. The center will still have a gentle wobble but should not be liquid. This ensures a creamy, custard-like texture once chilled.