Chocolate Pistachio Pie Recipe

Chocolate Pistachio Pie Recipe

How To Make Chocolate Pistachio Pie

Chocolate lovers will rejoice at the richness of this pistachio pie. It has a cocoa-infused crust and a rich, dense, and smooth chocolate filling.

Preparation: 13 minutes
Cooking: 22 minutes
Cool and Chill Time: 2 hours 50 minutes
Total: 3 hours 25 minutes



For Pie Dough:

  • 2cupsall purpose flour
  • 2tbspsugar
  • ½tspsalt
  • 3tbspcocoa
  • 12tbspcold unsalted butter
  • ½tspvanilla extract,optional

For Pie Filling:

  • cupshalf and half
  • 3large egg yolks
  • ¾cupdark brown sugar
  • 1tbspcornstarch
  • 2tbspcocoa powder
  • 1tspsalt
  • 4ozbittersweet chocolate,finely chopped
  • 3tbspunsalted butter
  • tspvanilla extract
  • ¾cupheavy cream
  • 5tsppistachio paste
  • 2tspsugar
  • 1tbsppistachios,finely chopped
  • chocolate shavings,optional for garnish


Pie Dough:

  1. Stir together flour, sugar, salt, and cocoa in a large bowl. Use a pastry blender or a fork to cut in butter until the mixture resembles coarse meal with pea-size bits of butter throughout. (Or combine dry ingredients in a food processor, then pulse in butter.)

  2. Drizzle in 1 to 2 tablespoons of ice water at a time (up to 6 tablespoons total), tossing after each addition, and using only enough water to make dough clump together when squeezed. Add vanilla (if using).

  3. Pat dough into a 4-inch circle, tightly cover with plastic wrap or parchment, and chill for 30 minutes or up to 2 days (or freeze for up to 3 months).


  1. Preheat oven to 400 degrees F. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using large holes of a box grater; work quickly to keep dough cold.

  2. Press dough into bottom, sides, and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20 minutes.

  3. Line 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, 8 to 10 more minutes. Cool on a rack.

  4. 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.

  5. 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.

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


  • Calories: 500.74kcal
  • Fat: 34.36g
  • Saturated Fat: 20.52g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 9.95g
  • Polyunsaturated Fat: 1.77g
  • Carbohydrates: 45.55g
  • Fiber: 2.56g
  • Sugar: 22.54g
  • Protein: 6.45g
  • Cholesterol: 139.02mg
  • Sodium: 319.74mg
  • Calcium: 83.74mg
  • Potassium: 217.41mg
  • Iron: 2.23mg
  • Vitamin A: 274.13µg
  • Vitamin C: 0.55mg
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