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Frozen Pistachio Pie

Author: updated by Susan Reid

Frozen Pistachio Pie Recipe

A chocolate shortbread crust makes for an indulgent change from a classic tart shell. Filled with a creamy pistachio mousse, this dessert is one that we always recommend for a party.

At a glance

one 9" pie
Nutrition information


Choose your measure:



  • 2 large whole eggs
  • 3 large egg yolks
  • 3/4 cup confectioners' sugar
  • scant 1/2 cup pistachio paste
  • 1 1/4 cups heavy cream


  • 1/4 cup chopped shelled salted pistachios


  1. For the crust: Mix all of the ingredients together until smooth. Press into the bottom of a lightly greased 9" springform pan or 9" pie pan. Prick all over with a fork, then freeze for 30 minutes.
  2. While the crust chills, preheat the oven to 400°F.
  3. Bake the chilled crust for 15 to 18 minutes, until set and no longer wet-looking in the center. You should smell chocolate when it's done. Remove from the oven and let cool completely.
  4. For the filling: Combine the eggs, egg yolks, and confectioners' sugar in a heatproof bowl.
  5. Place the bowl over simmering water and beat until thickened and the temperature reaches 165°F when measured with a digital thermometer.
  6. Remove from the heat and stir in the pistachio paste until evenly combined.
  7. Place the bowl in a pan of ice water to cool, stirring occasionally.
  8. In a separate bowl, whip the heavy cream to medium peaks, then fold it into the cooled pistachio mixture.
  9. Scoop the filling into the cooled crust and smooth the top.
  10. Freeze for 6 hours before serving.
  11. To serve: Run a thin spatula around the outside edge of the cake to separate it from the side of the springform pan (if using), then release the springform clip. Remove the side of the pan and sprinkle chopped pistachios on top before slicing.
  12. Store covered and frozen for up to 2 weeks.

Nutrition Information

  • Serving Size 99g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 399
  • Calories from Fat 288
  • Total Fat 32g
  • Saturated Fat 15g
  • Trans Fat 1g
  • Cholesterol 156mg
  • Sodium 108mg
  • Total Carbohydrate 24g
  • Dietary Fiber 2g
  • Sugars 20g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.