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.
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, 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
- 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.
- 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.
- Preheat the Oven: Set oven temperature to 350°F (175°C) to prepare for baking the pie.
- 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.
- 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.
- Add Extracts and Milk: Stir in the vanilla extract, almond extract, and whole milk. Whisk thoroughly to combine all ingredients evenly.
- Incorporate Ground Pistachios: Fold the ground pistachio and sugar mixture into the cream cheese mixture, whisking until the custard filling is smooth.
- 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.
- 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.
- 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.
- 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
