Pistachios are a culinary gem known for their unique nutty-rich flavor and ability to shine in various baking applications. From desserts to savory dishes, the versatility of pistachio nuts delights food enthusiasts like us.
A custard pie or tart is one of the easiest desserts you can make from these delicious green-reddish nuts. This recipe makes a dairy—and gluten-free pistachio custard pie, perfect for individuals with dietary restrictions.
Components of Gluten and Dairy Free Pistachio Custard Pie
The Crumb Crust. The good thing about using a crumb crust as a base is that you can use any graham-style crackers or cake trimmings as long as they are gluten—and dairy free.
This recipe uses leftovers and trimmings of the gluten free chocolate sponge cake. The sponge is cut into small pieces, baked, and dried at (150°C/300°F) for about 30 minutes.
Then, pulse the dried chocolate sponge in the food processor, add the melted vegan butter, and press onto the pie tin or cake metal ring.
Voila! The crust is done! I didn’t have to buy any crackers or biscuits. I saved money and saved the planet by recycling food.
The Pistachio Pastry Cream. If you know how to make a vanilla custard cream, then making a pistachio pastry cream is easy. It’s so easy that you just have to add the pistachio paste to it.
You can make pistachio paste at home, but if time does not permit, you can get plenty of good-quality gluten—and dairy-free pistachio pastes from your local grocery store.
Vegan Version of Pistachio Custard Pie
To make this recipe fully vegan and gluten free, here’s what you need:
- Use the same baked and dried chocolate sponge mentioned above or vegan-gluten-free graham crackers.
- To make vegan pistachio pastry cream, use the best vegan pastry cream recipe and a 100% pistachio paste made without gluten and is vegan.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Chocolate sponge crumb | MG Graham Style Cracker |
| Naturli Vegan Butter | Miyokos Vegan Butter or Earth Balance |
| La Pateliere Pistachio Paste | Pistachio Factory Paste |
Step By Step Process
STEP 1 – Making the Crumb Crust
- Crush the crackers into fine crumbs. Or pulse it in a food processor to speed up the process.
- Mix the fine crumbs and melted butter in a mixing bowl. Firmly press the crumb mixture into the side and bottom a springform pan or a cake ring. Store in the fridge for at least 15 minutes to set and harden.
STEP 2 – Cooking the Pistachio Custard Cream
- Warm oat milk in a saucepan. Combine egg yolks, sugar, vanilla, and cornstarch in a bowl. Add a third of warm oat milk to the egg mixture until the cornstarch is fully dissolved.
- Pour the custard mixture into the remaining warm milk and cook over low-medium heat, stirring constantly, until it thickens.
- Remove from heat, then add the pistachio paste and the cold vegan butte. Mix well using a hand blender for a smoother texture.
- Transfer to a dry container, cover with cling wrap, and chill in the fridge for at least an hour, ideally overnight.
STEP 3 – Baking the Pistachio Custard Pie
- Preheat the oven to 180°C (356°F). Whisk the cold pistachio custard to loosen it, then pour it over the cold crumb crust. Tap a few times to release the bubbles, and level the top with a large spoon or offset spatula.
- Bake the custard pie for 40 to 50 minutes until the top slightly burns. The filling should still be jiggling.
- Let it cool off the baking tray before placing it in the fridge for at least 4 hours, ideally overnight. Before serving, brush the top with warm clear fruit glaze.
Gluten Free Pistachio Custard Pie
Equipment
- Digital scale
- Cake ring 18 cm Ø X 6 cm H (7 in Ø X 2 in H)
Ingredients
Crust Crumb
- 250 g graham cracker recipe, GF/DF
- 80 g unsalted butter – dairy free, gluten free melted
Pistachio Custard Cream
- 750 g oat milk barista, gluten free
- 75 g pistachio paste
- 130 g sugar
- 60 g cornstarch
- 165 g egg yolks about 8 large egg yolks
- 1 vanilla bean optional
Instructions
Crumb Crust
- Crush the crackers into fine crumbs. Or pulse it in a food processor to speed up the process.
- Mix the fine crumbs and melted butter in a mixing bowl. Firmly press the crumb mixture into the side and bottom of springform pan or cake ring. Store in the fridge for at least 15 minutes to set and harden.
Pistachio Custard Cream
- Warm the oat milk in a saucepan. Combine egg yolks, sugar, vanilla, and cornstarch in a bowl. Add a third of warm oat milk to the egg mixture until the cornstarch and sugar are fully dissolved.
- Pour the custard mixture into the remaining warm milk and cook over low-medium heat, stir constantly, until it thickens.
- Remove from heat, then add the pistachio paste and the cold vegan butte. Mix well using a hand blender for a smoother texture.
- Transfer to a dry container, cover with cling wrap, and chill in the fridge for at least an hour, ideally overnight.
Baking the Pistachio Custard Pie
- Preheat the oven to 180°C (356°F). Whisk the cold pistachio custard to loosen it, then pour it over the cold crumb crust. Tap a few times to release the bubbles, and level the top with a large spoon or offset spatula.
- Bake the custard pie for 40 to 50 minutes until the top slightly burns. The filling should still be jiggling.
- Let it cool off the baking tray before placing it in the fridge for at least 4 hours, ideally overnight.
- Before serving, brush the top with warm, clear fruit glaze.
Notes
- The custard pie should be chilled in the fridge for an hour before baking to keep the filling moist, creamy, and firm.
2 thoughts on “Gluten Free Pistachio Custard Pie”
Can I substitute pistachio butter for the paste?
Hey Jessica,
Yes you can. I’d recommend a 100% pistachio butter.
Please comment the result once you’ve done it 😊