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Prep 45min
Total6hr0min
Servings12
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Ingredients
Crush
2
cups graham crackers, ground
2
tablespoons sugar
6
tablespoons unsalted butter, melted
1
teaspoon cinnamon
1/2
pinch salt
Filling
2
pounds cream cheese, soft
1 1/3
cups sugar
1
cup pistachios, ground
2
teaspoons almond extract
4
large eggs
1
cup sour cream
1
cup heavy cream
4
drops green food coloring (optional)
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Steps
1
Grind graham crackers or crush them finely and combine with sugar, salt, cinnamon, and butter.
2
Using a 9-10 inch springform pan, line the pan really well with foil on the outside. Then pack the graham cracker mixture in the bottom of the springform pan. Pack the crust up the sides of the pan about 1 inch all the way around. Use a large measure cup to pack the crust so it's even and firm all around.
3
Bake crust at 350°F for 12 minutes. Then let cool.
4
In a large mixing bowl, whip the cream cheese and sugar until it's smooth. Add the eggs one at a time and mix well. Mix in the ground pistachios, almond extract, and food coloring. Finally, stir in the sour cream and heavy cream.
5
Set your springform pan in a larger baking dish that has at least an inch of room around the edges. Pour filling into the springform pan. Depending on the size of the pan, you might have some leftover. NOTE: You can make this in a normal pie dish or in a tart pan, but reduce the filling by 3/4s.
6
Add the larger dish and springform pan to the oven at 325°F.
7
Once the pan is in the oven, pour the boiling water around the edges of the dish, adding enough water to come about 1 inch up the side of your pan. Make sure to not get any water in the pie. It's very important that your foil is tightly wrapped around the pie so the springform pan is water tight.
8
Bake for 90 minutes at 325°F. Then turn off the oven and let the pie slowly cool for an hour in the oven.
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