If you’re looking for a dessert that’s as stunning as it is indulgent, this Pistachio White Chocolate Cookie Pie is the perfect centerpiece. With its golden, chewy cookie crust, luscious pistachio filling, and creamy white chocolate accents, this treat delivers rich flavor and irresistible texture in every bite. Topped with a swirl of pistachio buttercream and a sprinkle of chopped nuts and white chocolate chips, it’s the ultimate show-stopper for special occasions, celebrations, or whenever you’re in the mood to impress with something sweet, nutty, and utterly decadent.

Why You’ll Love This Recipe

A unique blend of cookie and pie in one dessert
Features a creamy pistachio center for luxurious texture
Studded with white chocolate and crunchy pistachios for contrast
Beautifully decorated—ideal for gifting or special events
Soft, chewy cookie crust that stays moist and flavorful
Easy to slice and serve—no messy fillings or runny centers
Rich and satisfying without being overly sweet
Simple ingredients, elevated presentation
Versatile: great for birthdays, holidays, or elegant dinners
Pistachio lovers will adore its flavor-forward profile

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Dough:

3/4 cup unsalted butter, softened
1 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup white chocolate chips or chunks
1/3 cup shelled pistachios, roughly chopped

For the Filling:

1 cup pistachio spread (or pistachio butter)
1/4 cup white chocolate, chopped

For the Topping:

1/2 cup pistachio buttercream (or buttercream tinted green with pistachio flavoring)
Extra white chocolate chips and chopped pistachios (for garnish)

Servings and timing

Prep Time: 20 minutes
Baking Time: 30 minutes
Total Time: 50 minutes
Servings: 10 slices
Calories: 420 kcal per slice

Variations

Nut-free version: Use sunflower seed butter instead of pistachio spread and omit chopped pistachios.
Dark chocolate twist: Replace white chocolate with dark chocolate chunks for a richer contrast.
Mini pies: Press dough into mini tart pans for individual servings.
Add a crunch: Incorporate crushed shortbread or graham crackers in the base.
Salted finish: Sprinkle flaky sea salt on top for a sweet-salty balance.
Holiday-ready: Add a touch of cinnamon or cardamom to the cookie dough for a festive touch.
Filling swap: Use hazelnut spread or almond butter for a flavor variation.
Vegan version: Use vegan butter, dairy-free chocolate, and egg substitute for a plant-based take.

Storage/Reheating

Store the cooled cookie pie in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

To freeze, wrap slices individually and store in a freezer-safe container for up to 2 months. Thaw at room temperature or warm briefly in the microwave for a soft, gooey center.

If reheating the whole pie, cover with foil and warm in a 300°F (150°C) oven for 10–15 minutes.

FAQs

What is pistachio spread?

Pistachio spread is a creamy, nut-based spread made from ground pistachios, often sweetened. It has a rich, buttery flavor perfect for desserts.

Can I use white chocolate chips instead of chunks?

Yes, both work well. Chunks offer larger pockets of melted chocolate, while chips provide a more even distribution.

Do I have to use a springform pan?

A springform pan helps with easy removal and presentation, but a well-greased cake or pie pan will also work.

Is this recipe overly sweet?

No, the balance of brown sugar, pistachio, and white chocolate creates a sweet but not cloying flavor profile.

Can I make this recipe ahead of time?

Absolutely. Bake the pie a day in advance and decorate with buttercream before serving.

What does the buttercream topping add?

It enhances the pistachio flavor and adds a decorative, creamy finish that contrasts nicely with the chewy crust.

Can I use other nuts?

Yes, almonds, macadamia nuts, or hazelnuts can be used in place of pistachios.

How do I know when the pie is done?

The top should be golden brown and slightly firm to the touch. It will continue to set as it cools.

Can I skip the filling and just make a cookie pie?

Yes, you can bake the dough as-is for a delicious pistachio-white chocolate cookie pie without the filling.

How should I decorate for a special occasion?

Pipe buttercream in elegant swirls or rosettes and top with chopped pistachios and chocolate for a polished look.

Conclusion

This Pistachio White Chocolate Cookie Pie is everything a dessert should be—rich, beautiful, indulgent, and unforgettable. With its chewy cookie crust, smooth pistachio center, and creamy buttercream finish, it’s an elegant dessert that feels as luxurious as it looks. Whether you’re celebrating a special event or just want to treat yourself to something extraordinary, this cookie pie is sure to become your go-to centerpiece for dessert tables, gift boxes, and memorable moments.

Pistachio White Chocolate Cookie Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mari
Total Time: 50 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

This Pistachio & White Chocolate Cookie Pie is a luxurious, bakery-style dessert that combines the best of cookies and pie in one stunning creation. A soft, chewy golden cookie crust is loaded with crunchy pistachios and creamy white chocolate chunks, hiding a rich pistachio cream center that melts in your mouth. Topped with a swirl of pistachio buttercream and elegant white chocolate garnishes, this impressive dessert is perfect for birthdays, holidays, or any sweet celebration.

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and line the base and sides of an 8-inch springform pan with parchment paper for easy removal.
Make the cookie dough: In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract, mixing until smooth.
Add dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture to form a dough.
Fold in mix-ins: Stir in white chocolate chunks and chopped pistachios until evenly distributed throughout the dough.
Form the crust: Press about two-thirds of the cookie dough into the prepared pan, pushing it slightly up the sides to form a deep-dish crust.
Add the filling: Spoon pistachio spread into the center of the crust and smooth it out evenly. Sprinkle chopped white chocolate over the top of the filling.
Seal with dough: Press the remaining cookie dough gently over the top to cover the filling and form a pie lid. Smooth the edges to seal.
Bake: Bake for 25–30 minutes, or until the top is golden brown and the cookie crust feels just set in the center. Cool completely in the pan.
Decorate: Once cool, pipe pistachio buttercream around the edge of the pie. Garnish with extra chopped pistachios and white chocolate chips for a bakery-style finish.
Slice and serve: Carefully remove the cookie pie from the springform pan, slice into 10 generous wedges, and enjoy!

Notes

Let the pie cool fully before slicing for clean edges and structured servings.
You can use store-bought pistachio spread or make your own by blending roasted pistachios with a touch of oil and sweetener.
Swap white chocolate with dark chocolate chunks for a deeper flavor contrast.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Baking
Method: Baked
Cuisine: American