Ingredients

Crust:

• Keto pistachio shortbread cookie dough — 1 batch — Pressed into bottom and sides of a standard pie plate; nutty, gluten-free base

Filling:

• Mascarpone cheese — 8 oz — Adds silky, cheesecake-like richness
• Heavy whipping cream — ½ cup — For the pistachio base
• Unsweetened almond milk — 1½ cups — Keeps carbs low; subtle nutty flavor
• Sugar-free pistachio pudding mix — 2 packages — Classic pistachio flavor without sugar

Whipped Topping:

• Heavy whipping cream — 1 cup — For piping/spreading on top
• Confectioners-style powdered erythritol — 2 tbsp — Dissolves cleanly; no grit
• Vanilla extract — ½ tsp — Rounds out the flavor

Garnish:

• Pistachios, chopped — 3 tbsp — Crunchy finish and color pop

Instructions

Press the Dough:
Press the pistachio shortbread cookie dough firmly across the bottom and up the sides of a standard pie plate, aiming for an even ⅛–¼-inch thickness.
Tip: Lay parchment over the dough and use a flat-bottom measuring cup to smooth and level.
Bake the Crust:
Bake at 350°F (175°C) for 12 minutes until lightly set and just starting to color. Cool completely.
Why it matters: A cooled, set crust prevents sogginess and supports clean slices.
Mix the Pistachio Base:
In a large bowl, whisk mascarpone, ½ cup heavy cream, almond milk, and both packets of sugar-free pistachio pudding mix until smooth.
Time-save: Start this while the crust bakes.
Quick Chill:
Refrigerate the pistachio mixture for 15 minutes so it thickens and holds airy folds.
Whip the Cream:
In another bowl, beat 1 cup heavy cream with erythritol and vanilla to stiff peaks.
Pro move: Chill bowl and beaters for 10 minutes first.
Fold for Lift:
Gently fold half of the whipped cream into the chilled pistachio mixture until just combined and fluffy. Do not overmix.
Fill the Crust:
Spoon filling into the cooled crust and smooth the top with an offset spatula.
Top & Garnish:
Pipe or spoon remaining whipped cream over the pie. Sprinkle with chopped pistachios.
Serve or Chill:
Serve immediately for a soft, silky set—or chill 30–60 minutes for ultra-clean slices.

Notes

• Sweetener swaps: Powdered allulose or a monk fruit/erythritol blend work well (use to taste).
• Mascarpone swap: Cream cheese (softened) can be used; flavor will be tangier.
• Color boost (optional): For a greener hue without dye, sift in a pinch of culinary matcha or a tiny pinch of spirulina.
• Crust options: Any keto shortbread/almond-flour crust works; bake and cool completely before filling.
• Make-ahead: Bake crust up to 2 days ahead; store covered at room temp.
• Storage: Refrigerate covered up to 3 days. Freeze slices up to 1 month; thaw in the fridge.
• Net carbs: ~6 g per slice (estimate; will vary with crust recipe and pudding brand).

Author: Amber
Prep Time: 20 minutes
chilling Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Pie
Method: No-Bake Filling; Baked Crust
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 slice (1/12 pie)
Calories: ~400
Sugar: ~1 g (0 g added)
Sodium: 0
Fat: ~37 g
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: ~9 g
Fiber: ~3 g
Protein: ~7 g
Cholesterol: 0