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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.

Ingredients

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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

Find it online: https://dailysimplerecipe.com/pistachio-custard-pie-recipe/