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Pistachio and Mascarpone Pie Recipe

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★★★★★

4.9 from 67 reviews

This Pistachio and Mascarpone Pie features a unique crunchy pretzel crust paired with a creamy, nutty mascarpone filling infused with almond extract and finely ground pistachios. Garnished with chopped pistachios and whipped cream, this elegant dessert combines sweet, salty, and nutty flavors in a smooth, satisfying pie perfect for special occasions or anytime indulgence.

Ingredients

Scale

Crust

  • 1–1/2 cups (6 ounces) pretzel crumbs
  • 8 tablespoons (112 grams) unsalted butter, melted (more as needed)
  • ⅓ cup (70 grams) granulated sugar

Filling

  • 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

Garnish

  • Chopped pistachios
  • Whipped cream

Instructions

  1. Make the Crust: Preheat your oven to 350ºF (175ºC). In a mixing bowl, combine pretzel crumbs, melted butter, and ⅓ cup granulated sugar. Mix until the mixture is moist enough to clump together without sticking excessively to your hands. Press the crumb mixture into a 9-inch pie plate, first pressing up the sides to create an edge, then evenly distributing and firmly stamping down the crumbs on the bottom. Bake for 10-12 minutes until lightly golden and fragrant.
  2. Prepare the Filling: While the crust bakes, add the pistachios to a food processor and pulse about 10 times until finely ground. In a large bowl, whisk the mascarpone and 3/4 cup sugar until smooth. Gradually add the eggs, whole milk, almond extract, and ground pistachios, whisking everything together until fully incorporated and smooth.
  3. Assemble and Bake the Pie: Pour the filling mixture into the pre-baked pretzel crust. Bake in the preheated oven for 45-55 minutes, or until the outer 2-1/2 inches of the pie is set and puffed, with the center still slightly wobbly. The edges may develop a golden color.
  4. Cool and Chill: Remove the pie from the oven and allow it to cool almost completely on a rack. Then refrigerate the pie to set overnight or for at least 8 hours to achieve the perfect texture and flavor melding.
  5. Garnish and Serve: Before serving, garnish the pie with chopped pistachios and piped whipped cream if desired. Serve the pie cold. Store any leftovers in the refrigerator; the pie will keep well for 2-3 days.

Notes

  • If the crust mixture is too dry and crumbly, add a little more melted butter, a teaspoon at a time, until it holds together when squeezed.
  • The slight wobble in the center after baking ensures the filling remains creamy rather than overcooked and dry.
  • Using room temperature eggs, mascarpone, and milk helps create a smooth filling and promotes even baking.
  • The pretzel crust adds a salty crunch that complements the sweet, creamy filling perfectly.
  • This pie is best enjoyed chilled after setting to allow flavors to meld and the texture to firm up properly.

Keywords: pistachio pie, mascarpone pie, pretzel crust pie, creamy nut dessert, baked pistachio pie

Find it online: https://todayfoodrecipe.com/pistachio-and-mascarpone-pie-recipe/