Salted Pistachio & Raspberry Yogurt Pie
Imagine a sweet, nutty, whipped yogurt parfait in pie form—what could be better! This pie is light, cool, and perfect for summer whether serving post-BBQ, post-brunch, or even for breakfast. Be sure to use salted pistachios (vs. raw or unsalted) as they lend much more flavor and contrast alongside the sweetness of the berries and cream. You could certainly substitute salted almonds or salted pecans if more to your liking.
- 2/3 c. roasted, salted pistachio meats
- 9 whole graham crackers (1 sleeve)
- 7 tbsp. unsalted butter, melted
- 1 tbsp. light brown sugar (firmly packed)
- 1/4 tsp. kosher salt
- 1/4 c. good quality raspberry jam (all-fruit variety)
- 1/2 c. heavy cream
- 1/3 c. powdered sugar
- 2 vanilla beans, split lengthwise (see TIP A for beans vs. extract detail)
- 1.5 c. plain, whole-milk Greek yogurt or skyr (see TIP B for more info)
- 1/4 c. chopped roasted, salted pistachio meats
- 1 pint fresh raspberries
- 2 tsp. chopped roasted, salted pistachio meats
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Put the pistachio meats and graham crackers in the bowl of a food processor and pulse until finely ground. Then add the melted butter, light brown sugar, and kosher salt and pulse until the mixture resembles wet sand. Transfer the mixture to a 9-inch pie dish and use your fingers and the bottom of a flat measuring cup to firmly press it into an even layer across the bottom and up the sides of the dish. Bake in a preheated 325° oven for 12-13 minutes or until the top turns lightly golden. Let the crust cool completely before proceeding to Step Two. (You may prepare the crust up to one day in advance and store covered at room temperature.)
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Once the crust has cooled completely, use an offset spatula to spread the raspberry jam across the inside bottom of the crust in an even layer. Put the crust in the fridge for the jam to set-up briefly as you proceed to Step Three.
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Using a stand or electric mixer with the whisk attachment, whisk together the heavy cream and powdered sugar until they form stiff peaks. Scrape the seeds from the center of the split vanilla beans using the back of a knife. Add the seeds to the whipped cream mixture and discard the pods. Then add the yogurt and 1/4 cup chopped pistachio meats. Gently fold the vanilla, yogurt, and pistachios into the whipped cream using a silicone spatula. Once combined, pull the crust from the fridge and evenly distribute the filling over the jam layer being careful not to lift the jam into the filling. Push the filling all the way out to the crust and gently smooth the surface.
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Gently press the whole fresh raspberries into the top of the pie in a ring or starburst formation. Lightly sprinkle the remaining 2 teaspoons chopped pistachios over top. Transfer the pie (uncovered) to the fridge to set-up for 45-60 minutes. If you plan to refrigerate the pie longer, then loosely cover it with parchment paper or plastic wrap. The pie is best served within 6 hours of preparing the filling and top. Serve cold.
TIP A: For this recipe, I recommend using the seeds of vanilla beans (vs. vanilla extract) for several reasons. First, the seeds are lovely running throughout the filling and cue purity, richness, and intensity of flavor. That last cue is actually an important fact. The seeds lend far greater flavor intensity per quantity without the addition of a lot of excess liquid. In a pinch, you can certainly substitute a high quality, pure vanilla extract. I would use no more than 1-2 teaspoons so as not to throw off the texture of the filling.
TIP B: Skyr is an Icelandic-style yogurt similar to Greek yogurt but with a slightly less tangy flavor. Both Greek yogurt and skyr work beautifully in this recipe—it's simply a matter of personal preference—just be sure to use a whole-milk or full-fat variety.