Description
This Pistachio Custard Pie features a buttery pistachio crust filled with a creamy, nutty custard made from roasted pistachios, cream cheese, eggs, and milk, topped with whipped cream for a luscious finish.
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
Instructions
- Prepare the crust: In a bowl or food processor, combine flour, salt, and 2 tablespoons of sugar. Cut in cold cubed butter until mixture resembles pea-sized chunks. Add chopped pistachios, then add ice water 1-2 tablespoons at a time, mixing just until a dough forms. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven: Set the oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Make the pistachio filling base: In a blender or food processor, pulse 1 cup roasted pistachios with half a cup of sugar until finely ground to prevent caking.
- Mix filling: In a bowl, blend the softened cream cheese with remaining half cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts along with milk, then whisk in the ground pistachio mixture until smooth.
- Assemble the pie: Roll out chilled crust and place into a 9-inch pie dish. Crimp edges as desired. Pour the custard filling into the crust.
- Bake the pie: Bake for 50 minutes or until the outer 3 inches are set but center is slightly jiggly. This is normal as the pie will continue to set while cooling.
- Cool and chill: Let the pie cool completely for at least 1-2 hours, then refrigerate for an additional 2-3 hours until cold and fully set.
- Serve: Top with whipped cream and sprinkle chopped pistachios on top before serving.
Notes
- Store the pie covered in the refrigerator for up to 3 days.
- Avoid freezing the pie after baking because the dairy-based filling may separate or change texture.
- Be careful not to overwork the crust dough to keep it tender.
- The center of the pie may appear slightly jiggly after baking; this is expected as the filling firms up during cooling.
- Chilling the pie thoroughly enhances the custard texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 115 mg
