Chocolate Pistachio Pie

November 10, 2011

Chocolate Pistachio PieChocolate Pistachio Pie

gratefully serves 8-10 at a Thanksgiving feast

No Roll Chocolate Piecrust
makes 1, 9-inch pie shell


1 1/2 cups all-purpose flour
2 Tbsp. sugar
3 Tbsp. cocoa (preferably Dutch processed)
3/4 tsp. salt
1/8 tsp. baking powder
2 Tbsp. cold milk
1/4 cup vegetable oil or almond oil (I use almond oil)
1 Tbsp. cream cheese, room temperature
1/4 cup (4 Tbsp.) frozen butter, grated


1. In medium size bowl combine flour, sugar, cocoa, salt and baking powder.

2. Add grated butter (cheese grater works best) and cream cheese to dry ingredients.

3. Using your fingers, work cream cheese and butter into flour mixture, until combined.

4. Combine milk and oil in a separate bowl.

5. Pour milk and oil mixture into flour and butter mixture.

6. Using a fork, combine ingredients until liquid and dry mixtures are joined. (dough mixture does not need to form a perfect ball – do not over mix)

7. Place dough in a 9-inch pie plate. Using your fingers, press dough into bottom, sides, and along rim of pan to uniform thickness. Trim excess dough. Crimp edges.

8. Preheat oven to 400 degrees. Chill pie shell (approximately 15 minutes).

9. Line chilled pie shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes; remove rice and paper and bake until crust is cooked through.

10. Cool before adding filling.

Chocolate Pistachio Filling


1 1/2 cups half-and-half
3 large egg yolks
3/4 cup dark brown sugar
1 Tbsp. cornstarch
2 Tbsp. cocoa powder
1/8 tsp. salt
4 ounces bittersweet chocolate, finely chopped
3 Tbsp. unsalted butter
1 1/2 tsp. vanilla extract
3/4 cup heavy cream
5 tsp. pistachio paste (available at
2 tsp. sugar (optional)
1 Tbsp. pistachios, finely chopped
Chocolate shavings, for garnish (optional)


1. Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan. Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute more; remove from heat.

2. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell; cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.

3. When serving, make a topping by beating heavy cream, pistachio paste, and sugar in a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings; add a dollop of pistachio cream to each slice.

Note: If you buy pistachio paste specifically to make this recipe (which doesn’t require much), use the rest as a delicious snack. Combine it with honey and smear on bread or toast.

{ 6 comments… read them below or add one }

Karen Shields November 10, 2011 at 8:56 pm

Hey Lisa,

I love the recipes you are sharing in honeypot! Can’t wait to try this one for our Thanksgiving dessert. You’re the best!


Lisa B November 10, 2011 at 9:38 pm

Thanks Karen! It’s oh so yummy!


Robert "Bops" Mooney November 14, 2011 at 1:34 pm

My question is, are we having this for Thanksgiving 2011? If so, count me in! Ha ha ha! 🙂 If not, I’m going to suit up and show up anyway.


Lisa November 14, 2011 at 2:10 pm

I have an idea… you suit up, show up and bring this pie with you. 🙂


Nichole Lupo November 17, 2011 at 8:31 pm

WOW! When my time comes, I think I might skip cremation and just be buried in this pie instead. 🙂 Seriously, though, this is something I must try. Seems like it would be a hit with all types of pie lovers.
Thanks, Lisa!


Lisa November 17, 2011 at 10:17 pm

A new use for pie – love it! Thanks Nichole!


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