The Perfect Pair

Pistachio Pie with Oreo Crust

Pistash is all about the pistachios. They are fantastic in their purest form - green, beautiful and healthy. Then along came chocolate - the ultimate and undeniable complement to our favorite nut.

“All you need is love, but a little chocolate from time to time doesn’t hurt!”

— Charles M. Schulz

You cannot deny chocolate and pistachios are a perfect pairing. Alex, our Founder, has combined Oreo, the beloved sandwich cookie, and pistachios that will win everyone's hearts (and tastebuds).  The sweet crust, creamy semi-sweet filling and the whipped topping are layered perfectly to leave you craving more. Alex has stacked the deck against eyes being drawn to any other pie. 

Try it for yourself by following her recipe below. Be sure to let us know how it went in the comments and/or please share photos with us on Instagram by tagging us at @pistashfoods.

Prep Time: 35minutes
Cook Time: 10 minutes 
Chill time: 6 hours 
Total Time: 6 hours 35minutes 
Servings: 12 people

Ingredients:

Oreo Crust
5-6 tbsp unsalted butter melted (3 oz, 75 grams)
2 1/2 cups Oreo crumbs 11.6 oz, 330 grams (~30 Oreos)

Pistachio Filling
1 cup chopped white chocolate 6 oz, 170 grams
1-2 tsp (canola or vegetable oil, optional)
1 cup cream cheese softened (8 oz, 226 grams)
1/2 cup powdered sugar 2.1 oz, 62 grams
1 cup pistachio butter*

Whipped Topping
¾ cup heavy cream (180ml)
3-5 drops of green food coloring (optional)
1 ¼ tsp vanilla

Instructions:

Oreo Crust

1. Pre-heat the oven to 350 degrees F.

2. Mix the Oreo crumbs (I used a food processor to crush the Oreos) with the melted butter.

3. Press the mixture on the bottom of an 8” or 9” pie or cheesecake dish.

4. Bake the crust for 10 minutes. Remove and let cool completely before filling.

Pistachio Filling

1. Place the white chocolate and canola or vegetable oil in a microwave safe bowl or into a small pot on the stove.
   - In the microwave, melt the chocolate for 30 second intervals, stirring in between, until completely melted.
   - On the stove, use medium low heat to melt the chocolate, stirring frequently to ensure the bottom does not burn.

2. Set aside to cool down to room temperature.

3. In a large bowl, whip the cream cheese for 2 minutes until fluffy.

4. Add the powdered sugar and mix on low until combined.

5. Add the pistachio butter to the mixture and cream for another minute, until incorporated.

6. Add the melted white chocolate, cream for another minute until well combined, scraping down the sides as necessary.

7. Pour the creamy pistachio mixture into the Oreo crust, using a spatula to smooth it out evenly.

8. Chill for at least 6 hours.

Whipped Topping

1. In a medium bowl, whip the heavy cream and 3 tsp of green food coloring for a minute on medium-high speed. Add food coloring if you need to adjust the green pistachio color of the whipped topping.

2. Continue whipping until you achieve moderately-stiff peaks.

3. Optional: sprinkle chopped pistachios over the whipped topping. Serve cool.

Alex’s Tips:

1. Pistachio Butter: Either unroasted or roasted nut butter works. To make your own nut butter, use 1 1/4 cups pistachios and add 1-2 tbsp of melted coconut oil to a food processor. Pulse then blend until you get a butter consistency; be patient, this could take 10 minutes. If you want a very green color nut butter, use unroasted and soak the nuts for 30 minutes then peel off the purple/brown outer skins.

2. White Chocolate: If you used high quality white chocolate you can omit the oil during the melting process. Ideally you want to have more than 20% cocoa butter in it.

3. Storage: This pie should keep well for 3-4 days refrigerated, although it will likely get eaten before that.