Description

This Pistachio Custard Pie features a buttery, flaky crust speckled with chopped pistachios and a creamy, nutty custard filling made with roasted pistachios, cream cheese, eggs, and fragrant almond and vanilla extracts. Baked to perfection and served chilled with whipped cream, this elegant dessert offers a unique blend of rich textures and flavors perfect for any special occasion.

Ingredients

Scale

For the crust:

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

For the filling:

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: In a bowl or food processor, combine flour, salt, and 2 tablespoons sugar. Add cold cubed butter and cut into the flour mixture until pea-sized chunks form. If using a food processor, pulse for about 30 seconds. Mix in chopped pistachios. Add ice water 1-2 tablespoons at a time, mixing just until the dough forms a ball. Avoid overworking. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven: Set the oven temperature to 350 degrees Fahrenheit to prepare for baking the pie.
Make the pistachio filling base: In a blender or food processor, combine the roasted pistachios and half a cup of white sugar. Blend until pistachios are finely ground to prevent caking.
Prepare the custard filling: In a bowl, beat the remaining half cup of sugar with softened cream cheese until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts, then whisk in whole milk. Finally, incorporate the ground pistachio mixture and whisk until fully blended and smooth.
Assemble the pie: Roll out the chilled pie dough and transfer it to a 9-inch pie dish. Crimp the edges decoratively. Pour the pistachio custard filling evenly into the crust.
Bake the pie: Place the assembled pie in the oven and bake for 50 minutes until the outer 3 inches are set. The center may be slightly jiggly, which is normal as it firms upon cooling.
Cool and chill: Allow the pie to cool completely at room temperature for 1-2 hours, then refrigerate for an additional 2-3 hours until thoroughly cold and set.
Serve: Top with whipped cream and sprinkle with chopped pistachios before serving to add texture and garnish.

Notes

For best results, use cold salted butter and ice water when making the crust to achieve a flaky texture.
Do not overmix the dough to prevent a tough crust.
The center of the pie may seem slightly undercooked right out of the oven; this is normal as it firms when chilled.
Store any leftovers covered in the refrigerator for up to 3 days.
Freezing the pie once baked is not recommended due to the dairy content which can affect texture upon thawing.
Use lightly salted roasted pistachios for a balanced sweet and savory flavor.

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 110 mg