Pistachio Custard Pie Recipe

Introduction

This Pistachio Custard Pie offers a delicate, nutty flavor combined with a creamy, smooth filling nestled in a buttery crust. Perfect for a special dessert, it balances the richness of cream cheese and eggs with the unique taste of pistachios.

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

Instructions

1. Step 1: Prepare the crust by combining the flour, salt, and 2 tablespoons sugar in a bowl or food processor. Add cold butter and cut it into the flour using a fork until the butter forms pea-sized pieces. If using a food processor, pulse for about 30 seconds.
2. Step 2: Stir in the finely chopped pistachios. Add ice water 1-2 tablespoons at a time, mixing gently until the dough just forms a ball. Avoid overworking it. Shape 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, blend the lightly salted roasted pistachios with half a cup of sugar until finely ground to prevent caking.
5. Step 5: In a separate bowl, beat the remaining ½ cup sugar with the softened cream cheese until smooth. Add the eggs one at a time, mixing well after each addition.
6. Step 6: Stir in the vanilla and almond extracts along with the milk, then whisk in the ground pistachio mixture until the filling is smooth.
7. Step 7: Roll out the chilled pie dough and transfer it to a 9-inch pie dish. Crimp the edges as desired.
8. Step 8: Pour the custard filling into the crust and bake for 45-50 minutes. The outer 3 inches should be set, though the center may still jiggle slightly—that’s normal as it will finish cooking while cooling.
9. Step 9: Allow the pie to cool completely for 1-2 hours, then refrigerate for an additional 2-3 hours until fully chilled.
10. Step 10: Serve cold topped with whipped cream and a sprinkle of chopped pistachios.

Tips & Variations

• For a crunchier crust, toast the finely chopped pistachios before adding them to the dough.
• Use unsalted butter and adjust the salt in the dough if you prefer a less salty crust.
• Substitute almond extract with a little lemon zest for a citrus twist.
• To enhance the pistachio flavor, fold in a few whole pistachios into the filling before baking.

Storage

Store the pie covered in the refrigerator for up to 3 days. The custard may firm up further when chilled. Reheat is not recommended as it can affect the custard’s texture. Serve chilled for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be prepared and refrigerated for up to 24 hours before rolling it out and baking.

What if I don’t have a food processor?

You can easily combine ingredients by hand using a fork or pastry cutter to cut the butter into the flour mixture and a blender to grind the pistachios if needed.

Pistachio Custard Pie Recipe

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4.5 from 86 reviews

This Pistachio Custard Pie features a buttery pistachio crust filled with a creamy, nutty custard made from cream cheese, ground pistachios, and aromatic vanilla and almond extracts. Baked to perfection, this dessert offers a delightful combination of crunchy nuts and smooth custard, finished with whipped cream and chopped pistachios for an indulgent treat perfect for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pie 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

1. Prepare the crust: In a bowl or food processor, combine the flour, salt, and 2 tablespoons of sugar. Add the cold cubed butter and cut it into the flour mixture using a fork or pulse in the food processor until the butter forms pea-sized chunks.
2. Add pistachios and water: Mix in the finely chopped pistachios. Gradually add ice water, 1-2 tablespoons at a time, mixing gently until the dough just comes together. Avoid overworking. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven: Set the oven temperature to 350°F (175°C) to prepare for baking the pie.
4. Grind pistachios: In a blender or food processor, combine the lightly salted roasted pistachios with half a cup of sugar to prevent clumping. Blend until finely ground.
5. Make the filling: In a bowl, beat the softened cream cheese with the remaining half cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts, then whisk in whole milk followed by the ground pistachio mixture until fully combined.
6. Roll and assemble crust: Roll out the chilled dough to fit a 9-inch pie dish. Transfer carefully, crimp edges as desired.
7. Fill and bake: Pour the prepared custard filling into the crust. Bake for 45-50 minutes, until the outer 3 inches are set but the center remains slightly jiggly. The custard will finish setting as it cools.
8. Cool and chill: Let the pie cool completely at room temperature for 1-2 hours, then refrigerate for 2-3 hours until thoroughly chilled.
9. Serve: Top with whipped cream and sprinkle chopped pistachios before serving cold for a rich, creamy dessert experience.

Notes

• Be careful not to overwork the dough to ensure a tender crust.
• The center of the pie may be slightly jiggly when removed from the oven; this is normal and will set upon cooling.
• Using lightly salted roasted pistachios enhances the nutty flavor of the custard filling.
• Refrigerating the pie after baking improves texture and flavor melding.
• Whipped cream and additional chopped pistachios add a pleasant contrast in texture and extra flavor.

Keywords: Pistachio Custard Pie, pistachio pie, custard pie, nutty dessert, cream cheese pie, pistachio dessert, baked custard pie, holiday dessert