Why Make This Recipe
Layered Pistachio Cream Dream with Buttery Pecan Shortbread Crust is a delightful dessert that brings together rich flavors and textures. This dish is perfect for special occasions or simply as a treat to enjoy with family and friends. The buttery pecan shortbread crust provides a wonderful base that complements the creamy pistachio filling beautifully. It’s not only delicious but also a feast for the eyes, making it a great centerpiece on any dessert table.
How to Make Layered Pistachio Cream Dream
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- 1/3 cup powdered sugar
- 1/2 tsp salt
- 3/4 cup cold unsalted butter, cubed
- 1 tsp vanilla extract
- 250 g cream cheese, softened
- 1/2 cup powdered sugar
- 3–4 tbsp pistachio paste (or very finely ground pistachios)
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup cold heavy cream
- Whipped cream or vanilla chantilly (optional)
- Chopped pistachios & pecans (optional)
- White chocolate shavings or drizzle (optional)
- Honey or rosewater (a few drops optional)
Directions:
- Heat the oven to 180°C (350°F). In a bowl, mix the flour, chopped pecans, powdered sugar, and salt. Rub in the cold butter until the mixture is crumbly. Add vanilla and mix well. Press firmly into a lined 20–22 cm pan. Bake for 18–22 minutes until lightly golden. Allow it to cool completely.
- Beat the softened cream cheese until smooth. Add powdered sugar, pistachio paste, vanilla, and a pinch of salt. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the pistachio mixture until it becomes fluffy.
- Spread the pistachio cream evenly over the cooled crust, smoothing the top. Chill in the refrigerator for 3–4 hours until set.
- Top with whipped cream, chopped nuts, or chocolate if desired. Slice with a warm knife to get clean layers.
How to Serve Layered Pistachio Cream Dream
Serve this dessert chilled, either on its own or topped with a dollop of whipped cream. For a touch of elegance, sprinkle some chopped pistachios and pecans on top. You could also drizzle white chocolate or add a few drops of honey or rosewater for extra flavor.
How to Store Layered Pistachio Cream Dream
Store any leftover dessert in the refrigerator. Cover it tightly to prevent it from absorbing odors. It’s best enjoyed within a few days to maintain its freshness and texture.
Tips to Make Layered Pistachio Cream Dream
- Make sure your butter is cold when preparing the crust for the best texture.
- Allow the cream cheese to soften at room temperature before mixing to avoid lumps.
- Chill the dessert long enough to set properly; this will ensure clean layers when cutting.
- If you prefer a stronger pistachio flavor, you can add more pistachio paste to the filling.
Variation
You can switch the pistachio paste with other nut pastes, like almond or hazelnut, for a different flavor profile. Adjust toppings according to your taste, using any nuts or fruits that you enjoy.
FAQs
Can I make this dessert a day in advance?
Yes, you can prepare it ahead of time. Just store it in the refrigerator until you’re ready to serve.Is there a nut-free alternative to the crust?
You can replace pecans with crushed graham crackers or oats for a nut-free version.Can I use non-dairy ingredients?
Yes, you can substitute cream cheese and heavy cream with non-dairy alternatives to accommodate dietary restrictions. Look for vegan cream cheese and plant-based whipping cream.
Layered Pistachio Cream Dream
- Total Time: 210 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining a buttery pecan shortbread crust with rich pistachio cream, perfect for special occasions or everyday treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- 1/3 cup powdered sugar
- 1/2 tsp salt
- 3/4 cup cold unsalted butter, cubed
- 1 tsp vanilla extract
- 250 g cream cheese, softened
- 1/2 cup powdered sugar
- 3–4 tbsp pistachio paste (or very finely ground pistachios)
- 1 tsp vanilla extract
- A pinch of salt
- 1 cup cold heavy cream
- Whipped cream or vanilla chantilly (optional)
- Chopped pistachios & pecans (optional)
- White chocolate shavings or drizzle (optional)
- Honey or rosewater (a few drops optional)
Instructions
- Preheat the oven to 180°C (350°F). In a bowl, mix the flour, chopped pecans, powdered sugar, and salt. Rub in the cold butter until crumbly. Add vanilla and mix well. Press firmly into a lined 20–22 cm pan. Bake for 18–22 minutes until lightly golden. Allow to cool completely.
- Beat the softened cream cheese until smooth. Add powdered sugar, pistachio paste, vanilla, and a pinch of salt. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the pistachio mixture until fluffy.
- Spread the pistachio cream evenly over the cooled crust and smooth the top. Chill in the refrigerator for 3–4 hours until set.
- Top with whipped cream, chopped nuts, or chocolate if desired. Slice with a warm knife for clean layers.
Notes
For a stronger pistachio flavor, add more pistachio paste. Ensure butter is cold for the best crust texture. Chill sufficiently to achieve clean layers when cutting.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pistachio, dessert, layered dessert, cheesecake, special occasions, treats