Pistachio Custard Pie Recipe

Introduction

This Pistachio Custard Pie is a creamy, nutty dessert that’s perfect for special occasions or a delightful treat any day. With a buttery pistachio crust and a smooth, flavorful custard filling, it’s sure to impress your family and friends.

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, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole milk
• Whipped cream for topping

Instructions

1. Step 1: For the crust, combine the flour, salt, and 2 tablespoons of sugar in a bowl or food processor. Add the cold butter and cut into the flour mixture using a sturdy fork until the butter is in pea-sized chunks. If using a food processor, pulse for about 30 seconds.
2. Step 2: Stir in the finely chopped pistachios. Add the ice water 1-2 tablespoons at a time, mixing just enough to bring the dough together into a ball. Be careful not to overwork it. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: For the filling, combine the lightly salted roasted pistachios with half a cup of sugar in a blender or food processor. Blend until pistachios are finely ground to prevent caking.
5. Step 5: In a bowl, beat the softened cream cheese with the remaining half cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
6. Step 6: Stir in the vanilla extract, almond extract, and whole milk. Then whisk in the ground pistachio mixture until the filling is smooth.
7. Step 7: Roll out the chilled pie crust and transfer it to a 9-inch pie dish. Crimp the edges as desired.
8. Step 8: Pour the custard filling into the prepared crust. Bake for 45-50 minutes, until the outer 3 inches of the pie is set. The center may still jiggle slightly, which is normal as it will finish setting while cooling.
9. Step 9: Allow the pie to cool completely at room temperature for 1-2 hours, then refrigerate for 2-3 hours until cold and fully set.
10. Step 10: Serve chilled with a dollop of whipped cream and a sprinkling of chopped pistachios on top.

Tips & Variations

• Use lightly salted pistachios for a perfect balance of savory and sweet.
• If you prefer, substitute almond extract with a touch of rose water for a floral hint.
• To avoid soggy crust, blind bake the crust for 10 minutes before adding the filling.
• For a crunchier texture, sprinkle extra chopped pistachios inside the crust before pouring the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it cold to maintain the custard’s texture. Reheat is not recommended as this custard pie is best served chilled. Leftover slices can be enjoyed cold or at room temperature shortly after removal from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted pistachios instead of salted?

Yes, you can use unsalted pistachios, but you might want to add a pinch of salt to the crust or filling to balance the flavors.

How can I tell when the pie is fully baked?

The edges of the custard should be set and firm, while the center might still jiggle slightly. This is normal; the pie will continue to set as it cools.

Pistachio Custard Pie Recipe

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★★★★★

4.7 from 125 reviews

• Author: Matteo
• Total Time: 1 hour 25 minutes plus chilling time
• Yield: 8 servings 1x

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Description

This Pistachio Custard Pie features a flaky, buttery crust studded with finely chopped pistachios, filled with a creamy, smooth custard made from cream cheese, whole milk, and ground pistachios. Baked to perfection until the custard is just set and served chilled with whipped cream and extra pistachios, this dessert offers a delightful nutty flavor and luscious texture that’s perfect for any special occasion or sweet craving.

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Ingredients

Scale 1x2x3x

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, divided
• 8 oz cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole milk

For Serving

• Whipped cream
• Chopped pistachios for garnish

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Instructions

1. Prepare crust mixture: In a bowl or food processor, combine flour, salt, and 2 tablespoons sugar. Add cold butter cubes, cutting them into the flour mixture using a sturdy fork or pulsing in the food processor until the butter becomes pea-sized pieces.
2. Add pistachios and water: Stir in the finely chopped pistachios. Gradually add ice water, 1 to 2 tablespoons at a time, mixing just until the dough forms a ball without overworking it. Shape into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
4. Grind pistachios: In a blender or food processor, combine 1 cup roasted pistachios with ½ cup sugar to prevent clumping. Blend until the pistachios are finely ground.
5. Mix filling base: In a separate bowl, beat together the remaining ½ cup sugar with softened cream cheese until smooth and creamy. Add eggs one at a time, mixing well after each addition.
6. Add flavorings and milk: Stir in vanilla and almond extracts, then whisk in the whole milk until the mixture is well combined.
7. Incorporate pistachio powder into filling: Add the ground pistachio mixture into the filling base and whisk until evenly smooth.
8. Roll out crust: On a floured surface, roll out the chilled dough and transfer it to a 9-inch pie dish. Crimp the edges decoratively as desired.
9. Assemble and bake: Pour the pistachio filling into the prepared crust. Bake in the preheated oven for 45 to 50 minutes, or until the outer 3 inches of the pie are set but the center remains slightly jiggly.
10. Cool and chill: Allow the pie to cool completely at room temperature for 1 to 2 hours, then refrigerate for an additional 2 to 3 hours until fully chilled and set.
11. Serve: Top the chilled pie with whipped cream and sprinkle with chopped pistachios for garnish before serving.

Notes

• Ensure the butter is cold to achieve a flaky crust texture.
• Do not overwork the dough to keep it tender and flaky.
• The slight jiggle in the center after baking is normal; the pie will set fully as it cools and chills.
• Use lightly salted pistachios for balanced flavor; unsalted can be used but may require a pinch of added salt.
• Whipped cream topping is optional but adds a nice creamy contrast.

• Prep Time: 35 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pistachio custard pie, pistachio pie, custard pie, nut pie dessert, cream cheese pie, baked custard pie