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Recipe: Pistachio pie

Do pistachios hold a special place in your heart? Today you will learn how to make a simple pistachio pie.

Recipe: Pistachio pie

In collaboration with Anina kuhinja (Anna's Kitchen), we have prepared a delicious new recipe for all the pistachio lovers out there. This is a simple, quick-to-make pistachio pie recipe that will only take about 40-50 minutes to make and will blow you away with its appearance ;)


For the shortcrust pastry:
175 grams all-purpose flour
1 egg yolk
2 tablespoons lemon juice
90 grams cold butter
45 grams Aunt Frida’s 100% Hazelnut Butter
pinch of salt
2 tablespoons powdered sugar
1/2 teaspoon baking powder

For the filling:
600 ml whipping cream
6-8 tablespoons Frida’s nougat spread - Pistachio with white chocolate - to taste
4 gelatin sheets

For decorations:
4-5 tablespoons Frida's nougat spread - Pistachio with white chocolate
Praline cakes Pistachio Vera
Frida’s lemon biscuits
melted white chocolate


Mix the flour, baking powder, powdered sugar and salt with the help of a mixer. Add cubed cold butter and Frida's 100% Hazelnut Butter and mix until the mixture resembles breadcrumbs. Add the yolk and lemon juice to form a dough. Press the dough into a well-greased baking pan with your fingers and refrigerate for 30-60 minutes.

Cover the dough with damp parchment paper and line it with dry rice/beans/legumes. Bake in a preheated oven at 200 °C for 20 minutes until golden brown.

Allow to cool completely.

Soak gelatin sheets in cold water for 10 minutes for them to soften. Whip the whipping cream until it forms soft peaks. Fold Frida’s nougat spread - Pistachio with white chocolate into the whipping cream. Melt the gelatin sheets in 30-40 ml of water over low heat and stir the mixture into the filling.

Pour the filling in the cooled pastry shell. Refrigerate for 1-2 hours.

Heat the pistachio spread over low heat until liquid and pour over the set filling.

Decorate and serve immediately if you prefer your filling a bit on the runny side, or refrigerate if you want the pie to be firm.

Melt some white chocolate (about 50g) and decorate the pie, adding Frida’s Praline cakes Pistachio Vera and Frida’s lemon biscuits.

Bon appétit. ;)

Pictures of the preparation process are available on the Anina kuhinja (Anna's Kitchen) website.

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