This Chocolate Pistachio Cake Pie brings together the rich decadence of a chocolate cake and the rustic charm of a pie, all in one simple dessert. With toasted pistachios, cocoa powder, and chocolate chips folded into a moist batter, this recipe delivers deep flavor with a satisfying crunch in every bite. It’s the perfect treat for chocolate lovers who want something a little different.
Why This Recipe Works
- One-bowl simplicity: Straightforward steps using common ingredients.
- Moist and rich texture: Thanks to sour cream and butter.
- Perfectly balanced: The sweet chocolate contrasts beautifully with salty, nutty pistachios.
try also : Chocolate Overload Explosion Cake and find more in pinterest
Ingredients for Chocolate Pistachio Cake Pie
Dry Ingredients
- 1½ cups (195 g) all-purpose flour
- ¾ cup (63 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream
Add-Ins
- 1 cup chopped pistachios (shelled, unsalted)
- ½ cup semi-sweet chocolate chips
Tools Needed
- 9-inch pie dish
- Mixing bowls
- Electric or hand mixer
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or baking spray.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and creamy—about 2 to 3 minutes.
4. Add Eggs and Flavoring
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add Sour Cream
Stir in the sour cream until fully incorporated. It will create a silky, rich batter base.
6. Combine Wet and Dry
Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined—do not overmix.
7. Fold in Pistachios and Chocolate
Fold in the chopped pistachios and chocolate chips using a spatula.
8. Bake
Pour the batter evenly into the prepared pie dish. Smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
9. Cool & Serve
Allow the cake pie to cool in the dish for 10–15 minutes, then transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.
Tips for Success
- Use room-temperature ingredients for better batter consistency.
- Do not overmix once the dry ingredients are added—this keeps the crumb tender.
- Test doneness early—chocolate desserts can be easy to overbake.
- To toast pistachios: For deeper flavor, toast in a dry skillet over medium heat for 3–4 minutes before chopping.
Variations for Chocolate Pistachio Cake Pie Recipe
- Add a ganache topping: Pour warm ganache over the cooled cake pie for extra indulgence.
- Try other nuts: Swap pistachios for hazelnuts, walnuts, or almonds.
- Add a swirl: Before baking, swirl in a few spoonfuls of Nutella or peanut butter for a layered twist.
Storage Instructions
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 1 month. Thaw at room temperature.
Frequently Asked Questions
Can I make this gluten-free?
Yes—substitute the flour with a 1:1 gluten-free baking blend.
Can I use Greek yogurt instead of sour cream?
Absolutely. Use full-fat Greek yogurt for the best texture match.
Is this more cake or pie?
It’s a cake baked in a pie dish, offering a dense, fudgy texture like a brownie but shaped like a pie.
This Chocolate Pistachio Cake Pie is a simple yet elegant dessert that blends rich chocolate flavor with nutty texture. Whether served on its own or topped with a scoop of ice cream, it’s sure to become a household favorite.