Gooey Southern Pistachio Pie with Buttery Crust

My Southern-style pistachio pie features a rich, buttery custard filling sweetened with honey and lifted by fresh orange zest and a splash of orange liqueur. The result is a gooey, caramel-like center with a silky custard texture, finished with a crunchy toasted-pistachio topping and baked in a flaky crust — a nutty, bright twist on the classic pecan pie.

Pecan pie is an American classic, and this pistachio version borrows that familiar, indulgent base while adding bright citrus and a distinct nutty flavor. The orange notes and honey make the filling uniquely aromatic and balanced.

Serve warm or room temperature with a scoop of pistachio whipped cream for an extra-special Southern-style finish.

For a dairy-free crust option, use an all-shortening pie crust in place of an all-butter crust.

Key Ingredients

The full recipe with exact measurements appears below. Here’s a quick summary of the ingredients that give this pie its distinctive flavor and texture.

Pistachios. This recipe uses pistachios in two forms: chopped for folding into the filling and whole for a decorative, crunchy top. Whole pistachios can make slicing a bit trickier, so use a sharp knife when cutting.
Orange zest and honey. Orange zest brings freshness and brightness; honey provides a sticky, floral sweetness that helps create the custardy, gooey texture typical of Southern-style pies. Together they complement the pistachios without overpowering them.
Orange liqueur. A small amount of orange liqueur brightens and balances the sweetness. If you prefer, you can substitute brandy or whiskey for a different but complementary flavor profile.
Turbinado sugar. This minimally processed cane sugar has a subtle molasses note and a slightly coarser texture. You may substitute regular granulated sugar if needed.
Par-baked all-butter pie crust. Because the filling is a delicate custard, par-baking the crust ensures a crisp bottom without overbaking the filling. You may use a store-bought crust if you prefer.

Make It

There are three main steps: par-bake the crust, prepare the filling, and bake the pie. The crust can be par-baked up to 24 hours ahead.

Partially Bake the Pie Crust

After removing pie weights while the crust is still hot, let the crust cool for 10–15 minutes so it sets and stops shrinking.
Glass and ceramic pans conduct heat slowly. For more even bottom browning, place a large cookie sheet on the bottom oven rack and bake the crust on top of it.
After removing the weights, return the crust to the oven for an extra 2–3 minutes to encourage a fully set bottom.

A par-baked pie crust over a cooling wrack. — Roll and shape your pie dough, line the pan, fill with pie weights and bake at 425°F for 15 minutes. Let cool 10 minutes.

Make the Filling and Bake

Preparing the filling takes about 10 minutes. Have the oven ready so you can bake the pie as soon as the crust is filled.
Bake the pie on the middle rack over a large cookie sheet for even heat distribution.
The pie is done when the center is slightly puffed and jiggles but is mostly set. Baking time is typically 30–40 minutes; ovens vary, so watch the pie rather than the clock.
Cool the pie completely before slicing. Cooling allows the custard to finish setting and makes cleaner slices.

Melt the honey and butter in a small saucepan. — Gently warm honey and butter until the butter is fully melted.

Mix the filling ingredients in a bowl. — Gently warm honey and butter until the butter is fully melted.

A slice of southern style pistachio pie.

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Gooey & Buttery Southern Style Pistachio Pie

A buttery custard filling sweetened with honey, brightened by orange zest and liqueur, with a caramel-like center and a crunchy toasted-pistachio top, baked in a flaky crust for a nut-forward twist on classic Southern pies.

Prep Time
30 mins

Cook Time
40 mins

Servings
8 Slices

Author
Dikla Levy Frances

Ingredients

1 recipe Pie Crust (par-baked)
3/4 Cup (150g) Turbinado sugar
1 Cup (150g) Chopped pistachios
Zest of 1/2 orange
2 Large eggs, room temperature
1 Large egg yolk
1/2 Cup (120ml) Honey
1/4 Cup (55g) Unsalted butter
1/4 Cup (60ml) Orange liqueur or whisky
1 Cup (150g) Whole pistachios for topping

Instructions

Roll dough into a 12″ circle and gently line a 9″ pie dish. Shape the edges and chill the crust in the refrigerator while the oven preheats.
Preheat the oven to 425°F (220°C). Place a large cookie sheet on the bottom rack to improve heat distribution.
Line the pie crust with parchment and fill with pie weights or dry beans. Bake for 15 minutes. Remove from the oven and cool 10–15 minutes.
Carefully remove the parchment and weights, then return the crust to the oven for 2–3 minutes to set the bottom. Remove and cool while you prepare the filling.
Reduce oven temperature to 325°F (160°C).

Make the Filling

In a large bowl, combine the turbinado sugar, orange zest, and chopped pistachios.
Warm the honey and butter in a small saucepan over low heat just until the butter melts. Remove from heat.
Pour the warm honey-butter over the sugar and pistachio mixture and stir until fully incorporated.
Whisk in the eggs and egg yolk, then stir in the orange liqueur.
Arrange the whole pistachios evenly across the par-baked crust, then pour the filling over them.
Bake the pie on a cookie sheet in the center of the oven for 35–40 minutes, until the center is slightly puffed and jiggles but the edges are set.
Allow the pie to cool completely at room temperature before slicing. Store at room temperature for up to three days. To freeze, wrap airtight (or wrap the pie dish in plastic wrap and foil) and freeze up to two weeks. To reheat, place the pie in a 300°F (150°C) oven for 10 minutes; avoid overheating.