Name: Pistachio Custard Pie 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· 4.8 from 31 reviews

If you’re on the hunt for something delightfully unique yet comfortingly familiar, you’ve got to try this Pistachio Custard Pie Recipe. I first made it on a whim when I wanted to impress friends without the fuss, and honestly, it quickly became a crowd favorite. With its creamy, nutty custard nestled inside a buttery, pistachio-studded crust, this pie strikes the perfect balance between indulgence and subtlety. Stick with me, and I’ll walk you through every step so your pie turns out just like mine—if not better!

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Why This Recipe Works

Nutty, Creamy Harmony: The roasted pistachios add a toasted depth that perfectly complements the smooth custard.
Buttery Crust with a Twist: Chopped pistachios mixed into the crust give extra texture and flavor, making every bite memorable.
Simple Ingredients, Big Impact: With everyday pantry staples enhanced by pistachio magic, it’s approachable yet impressive.
Easy to Make: With clear steps and tips, this recipe is friendly even if you’re not a pro baker.

Pistachio Custard Pie, pistachio dessert, nutty pie recipe, creamy custard pie, easy pistachio pie - 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 best part about this Pistachio Custard Pie Recipe is how the ingredients not only taste fantastic individually but come together for something way more than the sum of their parts. Each one has a role that makes the pie rich, flavorful, and balanced. Grab good-quality pistachios because they really shine here, and don’t skip the almond extract — it subtly boosts the nutty flavor.

Pistachio Custard Pie, pistachio dessert, nutty pie recipe, creamy custard pie, easy pistachio pie - Flat lay of a small white ceramic bowl of all purpose flour, a small white ceramic bowl of white granulated sugar, a few sprigs of coarse salt crystals sprinkled nearby, several small cubes of cold salted butter arranged neatly, a small white ceramic bowl filled with finely chopped pistachios, a few whole lightly salted roasted pistachios scattered, a smooth block of cream cheese on a white ceramic plate, four whole uncracked brown eggs, a small white ceramic bowl containing whole milk, a small white ceramic bowl with a pale vanilla extract liquid, a small white ceramic bowl with almond extract liquid, and a dollop of fresh whipped cream in a small white ceramic bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All purpose flour: The foundation of your crust; gives structure and holds everything together.
Salt: Enhances all the flavors, balancing sweet and nutty notes.
White granulated sugar: Sweetens not just the filling but also works in the crust for subtle crunch.
Cold salted butter: Key for a flaky crust; the coldness keeps the dough tender and prevents toughness.
Finely chopped pistachios (for crust): Adds texture and a subtle pistachio punch right in the crust.
Ice water: Helps bring the dough together without melting the butter too soon.
Lightly salted roasted pistachios (for filling): Roasting gives a deeper, more aromatic flavor essential to the custard’s richness.
Cream cheese: Adds creamy tang and silky texture to the custard filling.
Eggs: The natural thickener that sets the custard perfectly without curdling.
Vanilla extract: Brings warmth and rounds out the flavors.
Almond extract: A little goes a long way in boosting that nutty pistachio profile.
Whole milk: For richness and smooth texture in the custard.
Whipped cream (for topping): Adds a light, airy contrast to the dense filling.

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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.

Tweak to Your Taste

One of my favorite things about this Pistachio Custard Pie Recipe is how easy it is to adjust for your personal flavor preferences or dietary needs. Don’t be afraid to experiment a bit — that’s how you make the recipe truly your own.

Nut Swap: I’ve tried swapping pistachios for almonds or hazelnuts in smaller amounts when I ran out, and while it changes the character, it’s still delicious.
Sugar Alternatives: If you prefer, replace some sugar with honey or maple syrup for a slightly different sweetness and moisture level.
Dairy-Free Version: I’ve successfully used a coconut milk substitute and dairy-free cream cheese for friends avoiding dairy, just be mindful of texture changes.
Extra Crunch: Adding a handful of chopped pistachios on top before baking adds a wonderful crunchy surprise.

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

Step 1: Crafting the Perfect Crust

Start by mixing your flour, salt, and sugar in a bowl—or in a food processor if you’re feeling efficient—then cut in the cold, cubed butter. The key here: don’t overwork the dough. I usually pulse in short bursts if using a processor. You want pea-sized butter bits because that creates those flakey layers we all crave. Next, stir in the chopped pistachios for that extra textural surprise. Add ice water little by little—too much and your crust turns soggy; too little and it won’t come together. Once it forms a rough ball, shape it into a disc, wrap it up, and toss it in the fridge for at least 30 minutes. This chill time is crucial for the texture and flavor.

Step 2: Blending the Pistachio Custard Filling

While your crust chills, preheat the oven to 350°F. Toss the roasted pistachios with half a cup of sugar in a blender or food processor, then grind until finely powdered—this helps the nuts blend into the custard smoothly. Now, cream the softened cream cheese with the remaining sugar until velvety. It’s easiest to use room temperature cream cheese here so you avoid lumps. One by one, whisk in the eggs; this step demands patience to keep everything silky. Then add your vanilla and almond extracts along with whole milk, folding in the ground pistachios last. Give it a final whisk to ensure everything is combined perfectly.

Step 3: Assemble and Bake

Roll out your chilled dough on a lightly floured surface and carefully transfer it to a 9-inch pie dish. I like to crimp the edges slightly—not just for looks but because it helps hold the filling without leakage. Pour the luscious custard into your prepared crust. Bake for 45 to 50 minutes. You’ll notice the outer edges set but the center might still jiggle—that’s totally normal. Resist poking or baking extra time; the pie will continue to firm up as it cools. Give it a solid 1-2 hours to cool completely at room temp, then pop it in the fridge for another 2-3 hours or until cold before serving.

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Pro Tips for Making Pistachio Custard Pie Recipe

Keep Butter Cold: I learned the hard way that warm butter ruins the crust texture. Always chilled and work quickly!
Pulse Don’t Puree: When grinding pistachios, pulse just enough to avoid turning nuts into a paste.
Watch the Bake Time: Overbaking dries out the custard; trust the jiggle test and cooling time.
Cool Completely Before Cutting: Cutting too soon makes the filling runny; be patient, it’s worth it!

How to Serve Pistachio Custard Pie Recipe

Pistachio Custard Pie, pistachio dessert, nutty pie recipe, creamy custard pie, easy pistachio pie - 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

I always top my Pistachio Custard Pie with a generous swirl of freshly whipped cream. If I’m feeling fancy, a sprinkle of chopped roasted pistachios on top adds a pretty, crunchy finish. Sometimes I add a few edible flowers for beautiful color when serving guests—I find it makes the dessert feel that much more special.

Side Dishes

This pie stands well on its own, but I love pairing it with a simple arugula salad with lemon vinaigrette for contrast. For a more indulgent meal, fresh berries or a light sorbet work beautifully to balance the richness.

Creative Ways to Present

For special occasions, I’ve served the pie in smaller individual tart pans for personalized portions. Another fun idea is layering slices with whipped cream and pistachio crumbles in clear glasses for a deconstructed dessert that’s easy to serve and super elegant.

Make Ahead and Storage

Storing Leftovers

Leftover pie stores great covered in the fridge for up to three days. I recommend using an airtight container or covering it tightly with plastic wrap to prevent the crust from going soggy. It actually tastes better after a day because the flavors meld even more.

Freezing

I typically don’t freeze Pistachio Custard Pie Recipe because the cream cheese and custard filling don’t always thaw well—they can separate or become watery. If you must freeze, freeze unbaked crust or just the crust dough, and bake fresh when ready.

Reheating

This pie is best served chilled, so I don’t reheat it. If you want it a little less cold, leaving it out at room temperature for 20–30 minutes before serving works perfectly without compromising texture.

FAQs

Can I use unsalted pistachios for this Pistachio Custard Pie Recipe?

Yes, you absolutely can. Just make sure to keep the salt levels balanced in your crust and filling—perhaps add a pinch of salt if your pistachios are unsalted to enhance the overall flavor without it tasting bland.
How do I know when the custard pie is fully baked?

Look for the outer 3 inches of the pie to be set and firm to the touch, while the center can still jiggle slightly. This jiggle indicates the custard is still soft but will solidify as it cools—avoid overbaking to prevent cracking or cracking.
Can I make the crust gluten-free?

Definitely! Use a dependable gluten-free flour blend with xanthan gum or another binder. The texture will differ slightly, and you might want to chill the dough longer, but the crust will still be delicious.
Is there a way to speed up the chilling time for the crust?

If you’re in a rush, pop the dough disc into the freezer for 15 minutes instead of the fridge. Just keep an eye so it doesn’t freeze solid, which makes rolling it out tougher.
What can I substitute for cream cheese in the filling?

You can swap with mascarpone for a richer texture or a dairy-free cream cheese alternative to suit dietary needs. Just remember these substitutes may slightly affect the final flavor and creaminess.

Final Thoughts

This Pistachio Custard Pie Recipe holds a special place in my dessert repertoire. It’s the perfect showcase of elegant simplicity—nothing too complicated, but every bite delivers unexpectedly rich, nutty joy. I love how it feels cozy enough for weeknights yet fancy enough to bring out for special holiday dinners. I truly hope you enjoy making and sharing this pie as much as I do, and don’t forget to top it with plenty of whipped cream for that perfect finishing touch. Happy baking!