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Pistachio and Mascarpone Pie with Pretzel Crust Recipe

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4 from 49 reviews

This Pistachio and Mascarpone Pie features a tangy baked custard filling with finely ground pistachios inside a crunchy, salty pretzel crumb crust. The combination of sweet, nutty, and salty flavors creates a delightful dessert with a decorative whipped cream edge. Perfect for serving chilled after setting overnight, this pie offers a wonderful blend of textures and a show-stopping presentation.

  • Total Time: 1 hour 7 minutes
  • Yield: Serves 8-10

Ingredients

For Pretzel Crust:

  • 1½ cups (6 ounces) pretzel crumbs
  • 8 tablespoons (112 grams) unsalted butter, melted (more as needed)
  • ⅓ cup (70 grams) granulated sugar

For Pistachio Filling:

  • ½ cup (60 grams) shelled unsalted pistachios
  • 8 ounces (226 grams) mascarpone, at room temperature
  • ¾ cup (150 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup (230 grams) whole milk
  • ½ teaspoon almond extract
  • Chopped pistachios, for garnish
  • Whipped cream, for garnish

Instructions

  1. Make the Crust: Preheat your oven to 350ºF (177ºC). In a mixing bowl, combine the pretzel crumbs, melted butter, and granulated sugar. Mix until the crumbs are moist enough to clump when squeezed but not excessively wet. Press the crumb mixture firmly into a 9-inch pie plate, starting from the edges to form the sides, then pressing evenly into the bottom. Bake the crust for 10-12 minutes until lightly golden and fragrant, then remove from oven.
  2. Prepare the Pistachio Filling: Place the shelled pistachios in a food processor and pulse about 10 times until finely ground. In a large bowl, whisk together mascarpone cheese and granulated sugar until smooth. Add the eggs, whole milk, almond extract, and the ground pistachios. Whisk thoroughly until the mixture is homogeneous and creamy.
  3. Bake the Pie: Pour the pistachio filling into the pre-baked pretzel crust. Bake in the oven for 45-55 minutes, or until the outer 2½ inches of the pie appears set and puffed, while the center remains slightly wobbly. The edges may develop a golden hue.
  4. Cool and Chill: Allow the pie to cool almost completely on a wire rack. Then place it in the refrigerator to chill and set overnight or for at least 8 hours to firm up completely.
  5. Garnish and Serve: Before serving, decorate the top of the pie with chopped pistachios and piped whipped cream if desired. Serve the pie cold. Store leftovers covered in the refrigerator for 2-3 days.

Notes

  • If the crust mixture feels too dry and crumbly, add more melted butter a tablespoon at a time until it holds together well when pressed.
  • Using room temperature eggs and mascarpone helps the filling mix smoothly and bake evenly.
  • The pie center should remain slightly wobbly after baking to ensure a creamy custard texture once chilled.
  • Refrigerate the pie overnight to allow it to fully set and develop flavor.
  • This pie can be garnished with whipped cream and crushed pistachios for a beautiful presentation.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 52 minutes
  • Category: Custard
  • Method: Baking
  • Cuisine: Sweet

Find it online: https://recipesvibe.com/pistachio-and-mascarpone-pie-with-pretzel-crust-recipe/