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Pistachio Custard Pie Recipe

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4.3 from 14 reviews

A luscious Pistachio Custard Pie featuring a buttery pistachio-infused crust and a creamy pistachio custard filling, baked to perfection and topped with whipped cream and chopped pistachios. This elegant dessert combines nutty flavor and rich texture, perfect for special occasions or an indulgent treat.

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 (divided)
  • 8 oz cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk
  • Whipped cream for topping

Instructions

  1. Prepare the crust: In a bowl or food processor, combine the flour, salt, and 2 tablespoons white sugar. Add cold salted butter cubes and cut into the flour mixture using a fork until butter pieces are pea-sized. If using a food processor, pulse about 30 seconds.
  2. Add pistachios and water: Stir in finely chopped pistachios. Add ice water 1-2 tablespoons at a time, mixing gently just until the dough forms a ball. Avoid overworking. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat the oven: Preheat oven to 350°F (175°C).
  4. Grind pistachios for filling: In a blender or food processor, combine the roasted pistachios with half a cup of white sugar to prevent caking. Blend until pistachios are finely ground.
  5. Prepare filling base: In a mixing bowl, beat the remaining half cup sugar with softened cream cheese until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  6. Add flavorings and milk: Stir in vanilla extract, almond extract, and milk. Whisk in the ground pistachio mixture until the custard filling is smooth.
  7. Roll out crust: On a lightly floured surface, roll out the chilled dough and transfer it to a 9-inch pie dish. Crimp the edges neatly.
  8. Fill and bake: Pour the custard filling into the crust. Bake for 45-50 minutes, or until the outer 3 inches of the pie are set. The center may remain slightly jiggly, which is normal.
  9. Cool and chill: Allow the pie to cool completely at room temperature for 1-2 hours. Then refrigerate for an additional 2-3 hours until fully chilled.
  10. Serve: Top with whipped cream and sprinkle with chopped pistachios before serving chilled.

Notes

  • Do not overwork the pie dough to keep it tender and flaky.
  • The filling might be slightly jiggly when taken out of the oven; it firms up as it cools.
  • Use roasted pistachios for best flavor in the filling.
  • Let the pie chill completely for best slicing results.
  • Serve with whipped cream and extra chopped pistachios for a nice presentation and added texture.

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