Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll out one pie crust onto the prepared baking sheet.

In a bowl, combine the pistachio cream, tahini, and toasted kataifi until evenly mixed.

Spread the filling over the pie crust, leaving a 1-inch border around the edges.

Roll out the second pie crust and carefully place it on top of the filling.

Seal the edges by pressing the crusts together, then flute all the way around with a fork.

Poke holes across the top crust with a fork to allow steam to escape.

Bake for 20–22 minutes, or until the crust is set and lightly golden.

Remove from the oven and let cool completely.

To make the glaze, mix the powdered sugar, cocoa powder, and water in a small bowl until smooth.

Spread the glaze over the cooled pastry and allow it to set before slicing.

Slice and enjoy.