Name: Pistachio Custard Pie Dessert Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ¼ cups all purpose flour; ½ teaspoon salt; 2 Tablespoons white granulated sugar; 8 Tablespoons cold salted butter, cubed; ¼ cup finely chopped pistachios; 6-8 Tablespoons ice water; 1 cup lightly salted roasted pistachios; 1 cup white granulated sugar; 8 oz cream cheese; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 cup whole milk; Whipped cream for topping

Jump to Recipe· 4.7 from 25 reviews

If you’re looking for a dessert that’s both elegant and surprisingly easy to make, this Pistachio Custard Pie Dessert Recipe is a game changer. Imagine a buttery, nutty crust filled with a creamy pistachio custard that gently sets to perfection—it’s like the best of a custard and nutty treat all wrapped into one. I’m excited to share this recipe because it’s become a favorite in my kitchen, especially when I want to impress without spending hours fussing. Stick around, and I’ll walk you through every step so you nail it on your first try.

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Why This Recipe Works

Balanced Nutty Flavor: Roasted pistachios give a deep, aromatic nutty flavor without overpowering the creamy custard.
Buttery, Crunchy Crust: The addition of chopped pistachios in the crust adds texture and a subtle earthiness that complements the filling.
Creamy Custard Texture: The combination of cream cheese, milk, and eggs creates a smooth, rich custard that holds its shape perfectly.
Simple Steps: You don’t need fancy tools or complicated techniques to get this pie just right.

Pistachio Custard Pie Dessert, pistachio pie recipe, easy pistachio custard pie, nutty custard pie, elegant pie dessert - A white pie dish holds a pie with a golden brown crust, fluted edges, and a filling covered with finely crushed pistachios giving a sandy green texture. On top, there are eleven swirls of white whipped cream evenly spaced around the edge, each sprinkled with more crushed pistachios. Next to the pie is a small white bowl filled with a mix of whole pistachios, placed on a wooden board alongside a gold spatula with a wooden handle. A green cloth is casually spread on the white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Pistachio Custard Pie Dessert Recipe comes down to the quality of simple ingredients working in harmony. Each component—from the crust to the filling—has a purpose, and choosing fresh roasted pistachios is a game-changer. Here’s the scoop on why each ingredient matters.

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All-purpose flour: Provides the structure for the crust — stick to a good quality brand for the best tenderness.
Salt: Enhances all the flavors, balancing the sweetness and bringing out the nuttiness.
Granulated sugar: Divided between crust and filling, it adds just the right touch of sweetness without being cloying.
Cold salted butter: Makes the crust flaky and rich; keep it cold for perfect cutting into the flour.
Finely chopped pistachios: Mixed into the crust for delightful texture and flavor bursts.
Ice water: Just enough to bring the dough together without overworking it, ensuring a tender crust.
Lightly salted roasted pistachios: Combined with sugar and ground fine, they are the star ingredient in the filling.
Cream cheese: Brings creaminess and body to the custard, making it luscious without heaviness.
Eggs: Bind everything together and give the custard its delicate set.
Vanilla and almond extracts: Provide aromatic depth that complements the pistachio naturally.
Whole milk: Smooths out the custard and keeps it silky.
Whipped cream: The perfect finishing touch, adding lightness when served.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Pistachio Custard Pie Dessert Recipe is—you can easily tweak a few things depending on what you have or your mood. Sometimes I swap some extracts or add a little citrus zest to brighten things up. You’ll find that you can make this recipe your own without straying too far from the luscious base.

Variation: For a floral twist, try adding a teaspoon of orange blossom water along with the extracts—it adds a delicate aromatic note that’s heavenly.
Dietary tweak: I’ve experimented with substituting half the whole milk for a creamy almond milk to bump the nutty flavor even more, and it worked beautifully.
Make it vegan: If you want to go vegan, you can use plant-based cream cheese and flax eggs, but keep in mind the texture will be slightly different, though still tasty!

Step-by-Step: How I Make Pistachio Custard Pie Dessert Recipe

Step 1: Making the Perfect Nutty Crust

Start by mixing your flour, salt, and sugar. Then, cut in the cold butter until you have little pea-sized chunks—that’s key for a flaky crust. Adding the chopped pistachios here is my favorite trick; it gives the crust extra crunch and bursts of flavor. When adding ice water, do it gradually—just enough for the dough to come together as a ball without feeling sticky. This is one place where rushing can make your crust tough, so chill the dough at least 30 minutes before you roll it out.

Step 2: Grinding Pistachios for the Filling

While the dough chills, preheat your oven to 350°F. Toss your roasted pistachios and half of the sugar into a food processor and grind until finely ground. The sugar helps prevent clumping, so you get a smooth, even texture in your custard. This makes a huge flavor difference because those tiny pistachio bits spread throughout the filling.

Step 3: Whipping Up the Creamy Custard

In a bowl, beat the softened cream cheese with the remaining sugar until silky and smooth. Add the eggs one at a time, mixing well after each addition to avoid lumps and ensure even cooking. Then mix in your extracts and milk, followed by the ground pistachio mixture. Whisk everything until you have a beautiful, silky custard that’s ready to fill your pie shell.

Step 4: Assembling and Baking

Roll your chilled dough out on a lightly floured surface and carefully place it into a 9-inch pie dish. Crimp the edges for that classic pie look. Pour your pistachio custard mixture gently into the crust. Bake for 45-50 minutes—the edges should be set, but the middle might still jiggle; it’s all part of getting that creamy custard texture as it cools. Let the pie cool completely on a rack, then refrigerate for 2-3 hours before serving.

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Tips from My Kitchen

Keep Butter Cold: I always chill my butter before working the dough since warmer butter will make the crust dense, not flaky.
Don’t Overmix the Dough: It’s tempting to keep mixing, but overworking can develop gluten and toughen the crust—less is more here.
Check Doneness With Jiggle: When you bake the pie, don’t expect it to be firm in the center; a slight jiggle means the custard is perfect and will set as it cools.
Cool Completely Before Slicing: Cutting too soon can cause cracks; I wait until the pie is fully chilled in the fridge.

How to Serve Pistachio Custard Pie Dessert Recipe

Pistachio Custard Pie Dessert, pistachio pie recipe, easy pistachio custard pie, nutty custard pie, elegant pie dessert - A close-up view of a pie in a white dish with a thick, golden-brown, crumbly crust around the edge. The pie filling is light green and smooth, topped with a thick ring of white whipped cream swirled in large loops and sprinkled with crushed green nuts. The dish is on a white marbled surface with a small dark brown bowl filled with crushed green nuts nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

On serving day, I love topping the pie with a generous swirl of freshly whipped cream—and a sprinkle of chopped pistachios for a pop of texture and color. Sometimes, I add a few edible flowers or a light dusting of powdered sugar to elevate the look. These little touches can really turn a homemade pie into a showstopper.

Side Dishes

The pie pairs beautifully with fresh berries or a simple berry compote for a contrast in sweetness and texture. If your crowd loves coffee or tea, serving it right alongside brings out the pie’s nutty richness perfectly. For a more indulgent spread, a scoop of vanilla bean ice cream on the side is always a hit.

Creative Ways to Present

For special occasions, I’ve served this Pistachio Custard Pie Dessert Recipe in petite tart pans—each guest gets their own little treasure. You can also drizzle a bit of honey or chocolate ganache over individual slices for an extra flair. A dusting of matcha powder works surprisingly well too if you want a subtle, earthy twist.

Make Ahead and Storage

Storing Leftovers

I store leftover pistachio pie covered tightly in the fridge. It keeps beautifully for about 3 days without losing creaminess or flavor. If you find the pie a bit firmer after refrigeration, bring it to room temperature for about 15 minutes before serving to soften up that custard.

Freezing

Since the filling includes dairy, I don’t recommend freezing this pie—both the texture and flavor tend to suffer. However, if you’re craving this dessert later, I’d suggest making the crust ahead (you can freeze pie dough wrapped well in plastic) and prepare the filling fresh when you’re ready to bake.

Reheating

This pie is really best served chilled or at room temperature. If you want to warm it just slightly, I recommend letting slices sit out for 20-30 minutes rather than microwaving, which can alter the custard texture.

FAQs

Can I use raw pistachios instead of roasted?

While you can, roasting pistachios brings out a richer, nuttier flavor that really elevates this Pistachio Custard Pie Dessert Recipe. If you only have raw pistachios, consider roasting them lightly in a dry pan or oven before grinding for the best results.
How do I know when the custard is fully baked?

Look for the edges to be firm and set, but the center might still wiggle slightly. This jiggle means the custard is just right and will finish setting as it cools—overbaking can cause cracks and a dry filling.
Can I make this pie gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Make sure to choose one that’s designed for pastries to keep that tender, flaky crust.
Why does the pie sometimes crack when baking?

Cracks usually happen if the pie is overbaked or cooled too quickly. To avoid this, bake just until the edges are set and let the pie cool gradually at room temperature before refrigerating.

Final Thoughts

This Pistachio Custard Pie Dessert Recipe holds a special place in my heart because it’s a perfect blend of simplicity and sophistication. Whenever I bring it out, friends always ask for seconds—and I love that it feels fancy but comes together without fuss. I’m confident you’ll enjoy making and sharing this special pie as much as I do. So grab those pistachios and let’s make some magic happen in your kitchen!