Introduction: (Pi)r^2 = (Pi)stachio-crusted Raspbe(rr)y Cream Pie
A light, creamy filling bursting with tart raspberries, and a pistachio-speckled crust that melts in your mouth come together to create this tasty pie. The filling is just lightly sweetened and uses greek yogurt to boost the protein content--leaving your conscious clear to enjoy one--well, maybe two --slices of this fresh and flavorful dessert! I always like a little something sweet after dinner, but I also don't like feeling weighed down after eating dessert. This pie satisfied both of these requirements! It takes no time to prepare this pie and the nuts and berries can be easily substituted with other varieties, as desired. I hope you enjoy this as much as I did!
Step 1: Step 1: Create the (Pi)stachio Crust
Here's what you'll need:
1 ½ c. graham cracker crumbs
¼ c. sugar
6 tbsp butter, melted
¾ c. finely chopped pistachios + additional ¼ c. for topping
1. Preheat oven to 350 degrees and lightly butter a 9-inch pie pan
2. Using a food processor, pulse the shelled pistachios until finely chopped; remove and place in a bowl
3. Process the graham crackers to a fine crumb; add the sugar and pulse to combine
4. Add the chopped pistachios back into the food processor and briefly process to incorporate the nuts throughout
5. Slowly drizzle in the melted butter and continue to process until butter is well mixed
6. Dump the crumbs into the pie pan
7. Use your fingers to distribute the crumbs throughout the pan and press to solidify the crust
8. Bake for 10-12 minutes; cool completely before filling
Step 2: Step 2: While the Crust Is Baking...Form the Raspbe(rr)y Filling
What you'll need:
8 oz. cream cheese, softened
8 oz. greek yogurt (I used 2%)
½ tsp. vanilla extract
Zest from one lemon
¼ c. sugar
1 pint raspberries, rinsed and dried; reserve 10-15 berries for topping
1. Using a mixer, beat cream cheese on medium speed until smooth
2. Add in the yogurt, vanilla, and lemon zest and continue to beat until well incorporated
3. Slowly add the sugar, scraping the bowl occasionally
4. In a separate bowl, mash the raspberries until no whole berries remain
5. Add the mashed berries to the cream mixture, stirring until well incorporated
6. Chill the filling until the crust is completely cooled, then spoon the mixture into the pie shell and smooth the top. Chill the pie for an additional 2 hours, or until ready to serve.
Step 3: Step 3: Finally, the Serving Suggestions
Top with reserved raspberries and sprinkle with chopped pistachios. I think this pie is fine on its own, but if you really want to indulge, top with a dollop of (fresh!) whipped cream. Serve yourself up a big ol' slice and enjoy!
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