A rich and creamy Pistachio Custard Pie featuring a flaky homemade pistachio crust filled with a smooth custard made from roasted pistachios, cream cheese, eggs, and aromatic extracts. This elegant dessert is perfect for special occasions or whenever you desire a nutty, luxurious treat topped with whipped cream.
Total Time:1 hour 35 minutes
Yield:8 servings
Ingredients
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
Make the crust: In a bowl or food processor, combine the flour, salt, and 2 tablespoons sugar. Add the cold cubed butter and cut it into the flour mixture using a sturdy fork or pulse in the processor until the mixture resembles pea-sized chunks of butter mixed with flour.
Add pistachios and water: Stir in the finely chopped pistachios. Gradually add 1 to 2 tablespoons of ice water at a time, mixing just enough to bring the dough together into a ball. Avoid overworking to keep the crust flaky.
Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up before rolling.
Prepare the filling: Combine the lightly salted roasted pistachios and white sugar in a food processor and pulse until finely ground. In a mixing bowl, beat together the cream cheese until smooth. Add eggs one at a time, beating well after each. Mix in the vanilla and almond extracts and the ground pistachio-sugar mixture. Slowly add the whole milk and blend until smooth and fully incorporated.
Assemble the pie: Preheat your oven to 350 degrees Fahrenheit. Roll out the chilled dough on a lightly floured surface to fit your pie dish. Transfer the crust to the dish, trim any excess dough, and gently press to fit.
Bake the pie: Pour the filling into the prepared crust and bake at 350 degrees Fahrenheit for about 50 minutes or until the custard is set with a slight jiggle in the center. Avoid overbaking to maintain a creamy texture.
Cool and serve: Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before serving. Top slices with whipped cream just before serving for a luscious finish.
Notes
Ensure the butter is very cold when making the crust to achieve a flaky texture.
If you prefer, substitute half the all purpose flour with almond flour for extra nuttiness and a slightly gluten-reduced crust.
Lightly toast the pistachios before grinding to enhance their flavor.
You can replace whole milk with half-and-half for a richer custard filling.
Letting the pie chill overnight improves sliceability and flavor melding.
Use a glass or ceramic pie dish for even baking of the custard.
