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
