Name: Delicious 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· 4.7 from 22 reviews

If you love rich, nutty desserts that truly wow your taste buds, you’re going to be so happy I’m sharing this Delicious Pistachio Custard Pie Recipe with you. It’s one of those desserts that feels fancy enough for a special occasion but is totally doable on a regular weeknight when you want to treat yourself. The creamy custard, crunchy pistachio crust, and subtle almond notes combine in the best way—trust me, once you try this, you’ll be hooked.

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Why This Recipe Works

Perfect Balance of Flavors: The pistachio flavor is rich but not overpowering, matched beautifully by the creamy custard.
Textural Contrast: Crunchy pistachios in the crust meet silky custard filling for an irresistible bite.
Simple Yet Impressive: Uses accessible ingredients but yields a dessert that looks and tastes like you spent hours on it.
Adaptable and Friendly: You can easily tweak the extracts or add toppings to customize your perfect pie.

Delicious Pistachio Custard Pie, pistachio custard pie, nutty dessert recipes, easy custard pie, pistachio dessert - 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

This Delicious Pistachio Custard Pie Recipe is built on fresh, high-quality ingredients that create its signature flavor and texture. The crust’s pistachios add a lovely crunch and a subtle nuttiness, while the filling combines cream cheese and milk for that custardy richness. I always recommend getting salted roasted pistachios for that toasted depth!

Delicious Pistachio Custard Pie, pistachio custard pie, nutty dessert recipes, easy custard pie, pistachio dessert - 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 base for the crust, providing structure without being too dense.
Salt: Enhances all the flavors in the crust and filling, balancing sweetness.
Sugar: Both the crust and filling use sugar to add sweetness and help with texture.
Cold salted butter: Gives the crust flakiness and richness—cold butter ensures a tender crust.
Chopped pistachios: Add crunch and nutty flavor right into the crust.
Cold water: Just enough to bind the dough without making it sticky or tough.
Lightly salted roasted pistachios: Ground and folded into the filling for deep pistachio taste.
Cream cheese: Adds creaminess and tang, making the custard filling satisfyingly smooth.
Eggs: The custard base that sets the filling and adds richness.
Vanilla and almond extracts: Bring out the flavors, complementing the pistachios beautifully.
Whole milk: Creates that silky custard texture that’s just perfect—not too thick, not too thin.
Whipped cream: Your finishing touch, for a light, airy contrast when serving.

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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

I love sharing this Delicious Pistachio Custard Pie Recipe exactly as written because it really nails the flavor combo. But, feel free to make it your own! I’ve played around with a few variations, and honestly, you can’t go wrong tuning it to your palate.

More almond flavor: I sometimes double the almond extract for an extra boost of that marzipan vibe, especially around the holidays.
Gluten-free crust: Swap out the all-purpose flour for a gluten-free blend—I’ve done this and had great success, just watch the dough consistency closely.
Vegan variation: I haven’t tried fully vegan yet, but using vegan cream cheese and a milk substitute could work; just expect a slightly different texture.
Crunchier topping: Toasted pistachios and a sprinkle of coarse sugar on top before baking add a delightful crunch that I’ve enjoyed experimenting with.

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

Step 1: Crafting the Perfect Pistachio Pie Crust

Start by combining your dry ingredients: flour, salt, and a bit of sugar. The sugar adds a subtle sweetness and helps with browning. Then, work in your cold, cubed butter quickly—either with a fork or pulse in a food processor—until the mixture looks like coarse crumbs dotted with pea-sized butter chunks. This is key for a flaky crust. Toss in your finely chopped pistachios to add that iconic crunch. Add ice water slowly, just enough so it holds together—overworking the dough will make the crust tough, so keep it light and chill it for at least 30 minutes. This step is crucial for that tender, buttery base that holds the custard so well.

Step 2: Blending the Pistachio Custard Filling

While the crust chills, preheat your oven to 350°F. Next, grind the lightly salted roasted pistachios with half the sugar—in my experience, this stops the pistachios from clumping and helps them blend seamlessly into the custard. In a mixing bowl, beat the softened cream cheese with the remaining sugar until super creamy. Add the eggs one by one, making sure each is fully incorporated before the next—and yes, this may take some patience, but it’s worth it for a smooth filling. Stir in vanilla and almond extracts followed by the milk. Finally, mix in your ground pistachio mixture. The filling should be smooth but thick enough to set nicely as it bakes.

Step 3: Assembling and Baking Your Pie

Roll out your chilled dough on a lightly floured surface and gently press it into a 9-inch pie dish. Crimp the edges for a charming look if you like—I often think that little detail makes it look homemade yet polished. Pour in your custard filling evenly. Bake for 45 to 50 minutes. You’re aiming for the edges (about 3 inches) to be set and firm, while the center might still jiggle slightly—don’t worry, it finishes cooking as it cools. Patience here is key to avoid overbaking, which can dry out the custard.

Step 4: Cooling and Serving for Maximum Flavor

Once out of the oven, let your pie cool completely on a wire rack for at least an hour or two. Then pop it into the fridge for an additional 2 to 3 hours so the custard can fully set and the flavors meld. Trust me, slicing into this pie too soon means the custard won’t have that melt-in-your-mouth texture we’re after. When ready to serve, top generously with whipped cream and sprinkle some chopped pistachios for that finishing touch.

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Pro Tips for Making Delicious Pistachio Custard Pie Recipe

Keep Butter Cold: Using cold butter and chilling your dough makes the crust flaky and tender, the cornerstone of this pie’s texture.
Don’t Overmix Cream Cheese: Beat it gently to keep the filling smooth, but not too aerated which can cause cracks.
Watch the Baking Time: Since the center stays slightly jiggly, don’t rush to extend baking time—it sets as it cools.
Use Roasted Pistachios: Lightly salted roasted pistachios add that perfect nutty depth that raw nuts just can’t match.

How to Serve Delicious Pistachio Custard Pie Recipe

Delicious Pistachio Custard Pie, pistachio custard pie, nutty dessert recipes, easy custard pie, pistachio dessert - 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 finish this pie with a dollop of freshly whipped cream because the lightness balances the richness perfectly. Then, a sprinkle of chopped pistachios on top adds a lovely texture and that unmistakable green pop of color. If you’re feeling fancy, a few edible rose petals or a drizzle of honey work wonders too.

Side Dishes

This pie pairs beautifully with a fresh fruit salad—think citrus segments or berries—to cut through the creaminess. Personally, I love serving it alongside a cup of lightly brewed green tea or a glass of cold milk. The contrast in flavors and temperatures really enhances the experience.

Creative Ways to Present

For celebrations, I like to slice this pie into smaller wedges and serve each piece in clear dessert plates with a drizzle of pistachio syrup or a sprinkle of finely ground pistachios and edible flowers. Another time, I turned the leftover filling into mini tartlets by baking in cupcake tins with store-bought crust—equally delicious and adorable!

Make Ahead and Storage

Storing Leftovers

I find that storing the pie tightly covered in the fridge keeps it fresh for up to three days. After all, the custard has dairy so it’s best enjoyed within that timeframe. I always recommend covering it well to prevent the crust from absorbing any fridge odors or moisture.

Freezing

Honestly, I don’t recommend freezing this pie after baking because the texture of the custard can become grainy once thawed, and the crust might lose its crunch. If you want to plan ahead, you could freeze the crust dough before baking, which works like a charm and makes prep easier next time.

Reheating

This pie is best served cold, so reheating isn’t usually necessary. But if you do want a warm slice, gently heat single portions in the microwave for about 10 seconds—just enough to take the chill off without melting the custard or whipped cream.

FAQs

Can I use pistachio flour instead of ground pistachios?

You can, but I recommend grinding whole roasted pistachios yourself for fresher flavor and better texture in the custard. Store-bought pistachio flour is sometimes too finely ground or contains additives, which might affect the pie’s texture.
Why is my custard pie watery?

This usually happens if it’s underbaked or not cooled long enough. Make sure to bake until the edges are set, and let the pie cool fully before refrigerating—it continues to firm up as it chills.
What’s the best way to prevent the crust from getting soggy?

Chilling the dough before baking helps a lot. You can also blind bake the crust for 10 minutes before pouring in the filling, though I find it’s not always necessary if you use cold butter and keep the crust thick enough.
Can I substitute almond extract with vanilla only?

Yes, but the almond extract really enhances the pistachio flavor and adds that nutty aroma you don’t get with vanilla alone. If you skip it, consider increasing vanilla slightly or adding a touch of rose water for complexity.

Final Thoughts

This Delicious Pistachio Custard Pie Recipe holds a special place for me because it’s both luxurious and approachable. Every time I bake this pie, friends immediately ask for seconds, and it feels like a little celebration on a plate. I hope you give it a try and find the same joy in making and sharing it as I do. It’s one of those desserts you’ll want to keep in your recipe rotation—you know, the kind you recommend to your best friend over coffee because it simply can’t be missed.