Ruffled Phyllo Pistachio Cream Pie Recipe
Introduction
This Ruffled Phyllo Pistachio Cream Pie offers a beautiful combination of flaky, buttery phyllo pastry and smooth, nutty pistachio custard. With its delicate layers and creamy filling, it’s a stunning dessert to share with guests or enjoy on a special occasion.
Ingredients
- 8 – 10 sheets frozen phyllo pastry (9×13-inch, thawed) or 5 – 7 sheets (18×14-inch)
- 1/2 cup unsalted butter, melted
- 1/2 cup + 1 tablespoon sugar, divided
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla paste or extract
- 1 cup Homemade Pistachio Cream or 7 ounces store-bought
- Powdered sugar for dusting
- Finely chopped pistachios for garnish
Instructions
- Step 1: Preheat the oven to 400ºF and place a rack in the middle position. Butter a 9-inch deep pie dish or cast iron skillet.
- Step 2: Take one sheet of phyllo pastry and lightly brush it with melted butter. Using your hands, scrunch the short sides toward each other to form a loose accordion strip. Small tears in the phyllo are fine.
- Step 3: Roll the crinkled phyllo strip into a loose, puffy cinnamon-roll shape. Place it in the center of the prepared pan, keeping it airy and not pressed down. Repeat with remaining sheets until the pan is filled but not packed.
- Step 4: Brush the top of the ruffles with remaining melted butter, ensuring no dry spots, then sprinkle with 1 tablespoon sugar. Place the pan on a sheet tray and bake for about 20 minutes until golden brown. Remove and lower oven temperature to 350ºF. Let the pie cool for 10 minutes.
- Step 5: In a medium bowl, whisk together eggs, egg yolks, remaining 1/2 cup sugar, milk, cream, and vanilla until frothy. Add the pistachio cream and whisk until fully combined.
- Step 6: If the phyllo has settled, gently lift some rosettes to maintain height. Pour the custard gently into the spaces between the baked phyllo so it fills about 3/4 of the way up, leaving the top edges visible.
- Step 7: Bake the pie at 350ºF for 25 to 30 minutes until the custard is just set. Remove and cool for at least an hour before transferring to a serving dish.
- Step 8: Dust with powdered sugar and garnish with finely chopped pistachios before serving.
Tips & Variations
- If working with delicate phyllo, keep unused sheets covered with a damp cloth to prevent drying out.
- Use store-bought pistachio cream for convenience, or try making your own for a fresher flavor.
- For extra richness, you can fold a tablespoon of finely chopped pistachios into the custard before pouring it in.
Storage
Store any leftover pie covered in the refrigerator for up to 3 days. Reheat gently in a warm oven for a few minutes to restore some crispness to the phyllo, or enjoy it chilled for a creamier texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use thawed frozen phyllo pastry or do I need fresh?
Thawed frozen phyllo works perfectly as long as it is fully thawed and handled gently to avoid tearing. Fresh phyllo is harder to find but can be used if available.
What can I substitute for pistachio cream if I can’t find it?
You can substitute with almond cream or hazelnut spread for a different but delicious nutty flavor. Alternatively, make a simple pistachio paste by grinding pistachios with a bit of sugar and cream or butter.
Print
Ruffled Phyllo Pistachio Cream Pie Recipe
- Total Time: 1 hour 10 minutes plus cooling time
- Yield: 8 servings 1x
Description
This elegant Ruffled Phyllo Pistachio Cream Pie is a stunning dessert featuring crisp, buttery phyllo pastry arranged in delicate ruffles filled with a smooth, rich pistachio custard. Lightly sweetened and finished with a dusting of powdered sugar and chopped pistachios, this pie offers a perfect balance of flaky texture and creamy pistachio flavor—ideal for special occasions or a refined treat.
Ingredients
Scale
Phyllo Pastry:
- 8 – 10 sheets 9×13-inch frozen phyllo pastry, thawed (or 5 – 7 sheets 18×14-inch)
- 1/2 cup unsalted butter, melted
- 1 tablespoon sugar (for sprinkling)
Cream Filling:
- 1/2 cup sugar
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla paste or extract
- 1 cup Homemade Pistachio Cream (or 7 ounces store-bought)
Garnish:
- Powdered sugar, for dusting
- Finely chopped pistachios
Instructions
- Prepare Pistachio Cream: Make homemade pistachio cream if not using store-bought. Set aside for later use.
- Preheat Oven and Prepare Pan: Preheat your oven to 400ºF (200ºC) and position the oven rack in the middle. Butter a 9-inch deep pie dish or cast iron skillet thoroughly to ensure the phyllo does not stick.
- Prepare Phyllo Strips: Place one sheet of thawed phyllo on a clean work surface and lightly brush it with melted butter. Using your hands, gently scrunch the short edges of the phyllo inward toward each other to create a loose accordion-style strip. Don’t worry if the sheet has small rips or tears — it’s normal.
- Shape Ruffles and Arrange in Pan: Starting at one end, roll the accordion-style phyllo strip into a loose, puffed cinnamon-roll shape. Set it upright in the center of the prepared pan. Repeat this process with all remaining phyllo sheets, arranging them close together but not packed tightly, creating a ruffled effect with air pockets for volume.
- Brush, Sugar, and Bake Phyllo: Lightly brush the tops of the phyllo ruffles with remaining melted butter, making sure there are no dry spots. Sprinkle 1 tablespoon sugar evenly over the top. Place the pan on a sheet pan to catch drips, then bake for about 20 minutes or until the phyllo turns golden brown and crisp. Remove from the oven and reduce the oven temperature to 350ºF (175ºC). Let the pan cool for 10 minutes.
- Prepare Pistachio Custard: In a medium bowl, whisk together the eggs, egg yolks, remaining 1/2 cup sugar, whole milk, heavy cream, and vanilla paste or extract until frothy and well combined. Add the pistachio cream and whisk again until smooth and fully integrated.
- Assemble Pie and Bake Custard: If the phyllo has deflated or lost height, gently lift some rosettes to create volume again; slight cracks or gaps are acceptable. Carefully pour the pistachio custard into the spaces between the baked phyllo ruffles, filling about 3/4 of the way up, leaving the top of the phyllo exposed. Return the pie to the oven and bake at 350ºF (175ºC) for 25 to 30 minutes until the custard is just set and slightly wobbly in the center.
- Cool and Garnish: Remove the pie from the oven and let it cool completely for at least one hour to allow the custard to firm up more. Transfer the pie to a serving dish, dust the top generously with powdered sugar, and sprinkle with finely chopped pistachios before serving.
Notes
- Handle phyllo gently to avoid tearing; any small rips will not affect the final result.
- If you don’t have homemade pistachio cream, high-quality store-bought pistachio cream works well as a convenient alternative.
- Use a sheet pan under the pie dish to catch any butter drips while baking for easier cleanup.
- Allow the pie to cool completely before slicing to help the custard set properly and prevent it from collapsing.
- For best results, use unsalted butter so you can control the salt level in the dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Keywords: phyllo pistachio pie, pistachio cream dessert, phyllo dessert, layered pistachio custard, ruffled phyllo pie
