Description
This Pistachio Custard Pie features a buttery pistachio crust filled with a creamy, smooth custard made from roasted pistachios, cream cheese, eggs, and aromatic extracts. Baked to perfection and chilled before serving, it’s topped with whipped cream and chopped pistachios for a delightful texture and nutty flavor.
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 sugar. Add cold cubed butter and cut into the flour mixture until the butter resembles pea-sized chunks. Stir in chopped pistachios. Gradually add ice water 1-2 Tablespoons at a time, mixing gently until dough forms a ball. Shape into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Preheat oven: Set the oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Make the pistachio filling: In a blender or food processor, combine the roasted pistachios with ½ cup of sugar. Blend until pistachios are finely ground. In a bowl, beat the remaining ½ cup of sugar with softened cream cheese until creamy and smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, almond extract, and whole milk. Finally, whisk in the ground pistachio mixture until smooth.
- Assemble the pie: Roll out the chilled dough and transfer it to a 9-inch pie dish. Crimp the edges decoratively. Pour the pistachio custard filling evenly into the crust.
- Bake the pie: Bake for 50 minutes until the outer 3 inches of filling are set. The center may still jiggle slightly, which is normal as it continues cooking during cooling.
- Cool and chill: Let the pie cool completely for 1-2 hours at room temperature, then refrigerate for an additional 2-3 hours until cold and fully set.
- Serve: Top with whipped cream and sprinkle with chopped pistachios before serving cold.
Notes
- Be careful not to overwork the pie dough to keep it flaky.
- Allow the pie to cool completely before chilling to achieve the best texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Freezing the pie once baked is not recommended as the dairy filling may separate.
- Use lightly salted pistachios to balance sweetness and add a subtle savory note.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
