Chocolate Pistachio Cake Pie Recipe – Rich, Nutty & Easy to Make

Adam

Chocolate Pistachio Cake Pie Recipe – Rich, Nutty & Easy to Make

If you’re looking for a dessert that’s as indulgent as it is unique, this Chocolate Pistachio Cake Pie is a must-try. It combines the best of three worlds: the decadence of chocolate cake, the nuttiness of pistachios, and the comfort of a pie crust. The result is a dessert that’s rich, moist, and irresistibly flavorful, yet simple enough for bakers of all levels to make. This recipe is versatile enough for any occasion—whether you want a stunning centerpiece for a dinner party, a special treat for the holidays, or a weekend bake to enjoy with coffee or tea. Pistachios add a delicate nutty flavor and beautiful color contrast, while chocolate provides that deep, rich sweetness we all crave. The pie crust holds everything together, adding a buttery crunch with every bite. Unlike complex layer cakes or delicate pastries, this recipe is straightforward. With just a few pantry staples, nuts, and chocolate, you can whip up a dessert that looks fancy but comes together with minimal fuss.

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Prep Time 25

bake & CoolingTime 1 10

Total Time 1 35

Servings: 10 slices

Ingredients Equipment Method Notes

Ingredients

Here’s everything you’ll need:

For the Pie Crust:

1 ½ cups all-purpose flour
½ cup unsalted butter cold and cubed
¼ cup granulated sugar
¼ tsp salt
4 –5 tbsp cold water
You can also use a store-bought pie crust for convenience.

For the Chocolate Pistachio Cake Filling:

1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup granulated sugar
½ cup brown sugar packed
2 large eggs
½ cup vegetable oil
1 cup buttermilk or milk with 1 tsp lemon juice
1 tsp vanilla extract
½ cup pistachios finely chopped
½ cup semisweet chocolate chips

For the Topping:

½ cup pistachios roughly chopped
Optional chocolate ganache ½ cup chocolate chips + ¼ cup heavy cream

Equipment

To prepare this delicious dessert, you’ll need:
9-inch pie pan
Mixing bowls (medium and large)
Whisk or hand mixer
Rubber spatula
Measuring cups and spoons
Small saucepan (for melting chocolate or glaze)
Cooling rack
Rolling pin (if making crust from scratch)

Method

Step 1: Prepare the crust

Preheat oven to 350°F (175°C).
In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add cold water, 1 tbsp at a time, mixing until dough comes together.
Roll dough into a circle and fit into a 9-inch pie pan. Trim edges.
Blind-bake crust for 10 minutes. Set aside.

Step 2: Make the cake batter

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In a large bowl, whisk sugars, eggs, oil, and vanilla until smooth.
Add dry mixture alternately with buttermilk, mixing until just combined.
Fold in pistachios and chocolate chips.

Step 3: Assemble and bake

Pour cake batter into pre-baked pie crust.
Smooth top with spatula.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a rack.

Step 4: Add toppings

If using ganache, heat cream and pour over chocolate chips. Stir until glossy.
Spread ganache over cooled cake pie.
Sprinkle chopped pistachios generously on top.

Notes

🧊 Storage & Reheating

Room Temperature: Store covered for up to 1 day.

Refrigerator: Keeps for 4–5 days in an airtight container.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight.

Reheating: Microwave slices for 10–15 seconds to soften.

🥄 Variations

Nut-Free Version: Replace pistachios with sunflower seeds or skip entirely.

Extra Indulgent: Add a swirl of Nutella into the cake batter before baking.

White Chocolate Drizzle: Drizzle melted white chocolate over ganache.

Spiced Twist: Add ½ tsp cinnamon or cardamom for a warm flavor.

Gluten-Free: Use gluten-free flour for crust and cake.

Mini Pies: Bake in muffin tins for individual servings.

❓ 10 FAQs

Can I use store-bought crust?
Yes, it saves time and works just as well.

Can I use pistachio paste instead of nuts?
Yes, add 2 tbsp to the batter for stronger pistachio flavor.

What kind of cocoa is best?
Unsweetened cocoa powder works best; Dutch-process for richer flavor.

Can I make this dairy-free?
Yes, use almond milk with vinegar in place of buttermilk, and dairy-free chocolate.

Do I need both sugars?
Yes, brown sugar adds moisture and depth.

Can I add frosting instead of ganache?
Cream cheese frosting pairs beautifully with pistachio.

Why blind-bake the crust?
To prevent sogginess from the cake batter.

Can I make this ahead?
Yes, bake a day before and store covered.

Can I use other nuts?
Almonds or hazelnuts are great substitutes.

What’s the best way to slice neatly?
Chill before slicing, and use a sharp knife wiped clean between cuts.

🏁 Conclusion

This Chocolate Pistachio Cake Pie is the ultimate hybrid dessert. With a buttery pie crust, fudgy chocolate cake filling, and crunchy pistachios, it delivers layers of texture and flavor that feel both comforting and sophisticated. Topped with glossy ganache and extra nuts, it looks stunning and tastes even better.

Whether you’re making it for a holiday, a family dinner, or just because you’re craving something indulgent, this recipe is a guaranteed hit. Easy to prepare yet elegant on the table, it’s the kind of dessert that disappears quickly—so don’t expect leftovers!