Pistachio Custard Pie Recipe

Introduction

Pistachio Custard Pie is a rich and creamy dessert that perfectly balances nutty flavors with a smooth custard texture. This elegant pie features a buttery pistachio crust filled with a luscious pistachio-infused custard, making it a delightful treat for any occasion.

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: For the crust, combine flour, salt, and 2 tablespoons sugar in a bowl or food processor. Add cold butter and cut it into the flour mixture using a fork until the butter forms pea-sized chunks. If using a food processor, pulse about 30 seconds.
2. Step 2: Stir in finely chopped pistachios. Add ice water 1-2 tablespoons at a time, mixing just enough to form a dough ball. Avoid overworking. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Step 3: Preheat oven to 350°F (175°C).
4. Step 4: In a blender or food processor, combine lightly salted pistachios with half a cup of sugar and blend until finely ground.
5. Step 5: In a bowl, beat the remaining half cup of sugar with softened cream cheese until smooth. Add eggs one at a time, mixing well after each addition.
6. Step 6: Mix in vanilla and almond extracts along with whole milk, whisking until combined. Stir in the ground pistachio mixture until smooth.
7. Step 7: Roll out the chilled pie dough and fit it into a 9-inch pie dish. Crimp the edges as desired.
8. Step 8: Pour the custard filling into the crust. Bake for 45-50 minutes, until the outer 3 inches of the pie are set but the center is still slightly jiggly.
9. Step 9: Let the pie cool completely for 1-2 hours, then refrigerate for 2-3 hours until fully chilled.
10. Step 10: Serve cold, topped with whipped cream and sprinkled with chopped pistachios.

Tips & Variations

• For a gluten-free crust, substitute all-purpose flour with a gluten-free flour blend.
• Use unsalted pistachios and adjust added salt to control overall saltiness.
• Toast the chopped pistachios before adding to the crust for extra flavor.
• Add a splash of coffee or espresso powder to the filling for a subtle mocha note.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slightly in a low oven if preferred warm, but this pie is best served cold. Leftovers can also be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shelled pistachios instead of roasted?

Yes, you can use raw shelled pistachios, but roasting them first enhances their flavor and adds a nice depth to the pie.

Is it necessary to refrigerate the pie before serving?

Yes, chilling the pie allows the custard to fully set and develop its flavors, resulting in a creamier texture and better sliceability.

Pistachio Custard Pie Recipe

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★★★★★

4.6 from 89 reviews

• Author: Harper
• Total Time: 1 hour 25 minutes plus 2-3 hours refrigeration
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Pistachio Custard Pie features a buttery pistachio-infused crust filled with a creamy, smooth pistachio custard. Blended pistachios give the custard a rich nutty flavor complemented by subtle notes of almond and vanilla. Baked to perfection, this elegant dessert is best served chilled with a dollop of whipped cream and a sprinkle of chopped pistachios for added crunch.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Crust: In a bowl or food processor, combine flour, salt, and 2 tablespoons of sugar. Add the cold, cubed salted butter and cut it into the flour mixture using a fork until the butter pieces are pea-sized. If using a food processor, pulse for about 30 seconds.
2. Add Pistachios and Water: Stir in the finely chopped pistachios. Add ice water, 1-2 tablespoons at a time, mixing just until the dough forms a ball. Avoid overworking the dough. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the Oven: Set oven temperature to 350°F (175°C) to prepare for baking the pie.
4. Grind Pistachios for Filling: In a blender or food processor, combine the whole roasted pistachios with half a cup of sugar to prevent clumping. Blend until the pistachios are finely ground and powdery.
5. Mix the Filling Base: In a mixing bowl, blend the softened cream cheese with the remaining half cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each egg.
6. Add Extracts and Milk: Stir in the vanilla extract, almond extract, and whole milk. Whisk thoroughly to combine all ingredients evenly.
7. Incorporate Ground Pistachios: Fold the ground pistachio and sugar mixture into the cream cheese mixture, whisking until the custard filling is smooth.
8. Roll Out the Crust: Remove the chilled dough from the refrigerator and roll it out on a floured surface to fit a 9-inch pie dish. Transfer dough to the pie dish and crimp the edges neatly.
9. Assemble and Bake: Pour the pistachio custard filling into the prepared pie crust. Bake in the preheated oven for 45-50 minutes, until the outer 3 inches of the filling are set but the center may still jiggle slightly.
10. 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 it is thoroughly chilled and set.
11. Serve: Serve the cold pistachio custard pie topped with whipped cream and a sprinkling of chopped pistachios for garnish and added texture.

Notes

• Do not overwork the pie dough to keep the crust tender and flaky.
• The custard center may look slightly jiggly upon removal from the oven; it will set further as it cools and chills.
• Using roasted pistachios enhances nuttiness in the filling, but unsalted pistachios can be used for less salt.
• Ensure the cream cheese is softened to avoid lumps in the filling.
• Chilling the pie after baking is essential for proper slicing and flavor development.

• Prep Time: 35 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pistachio pie, custard pie, nut dessert, creamy pie, baked pistachio dessert