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.

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, 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

Instructions

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.
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.
Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
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.
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.
Add flavorings and milk: Stir in vanilla and almond extracts, then whisk in the whole milk until the mixture is well combined.
Incorporate pistachio powder into filling: Add the ground pistachio mixture into the filling base and whisk until evenly smooth.
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.
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.
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.
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