Introduction

This pistachio custard pie is a creamy, rich dessert combining a buttery pistachio crust with a smooth pistachio and cream cheese filling. It’s perfect for holiday gatherings or any special occasion when you want a unique, nutty twist on classic custard pie.

The image shows a pie in a white pie dish placed on a white marbled surface. The first layer is a thick, golden-brown, rough-textured crust with a crimped edge around the dish. Inside the crust is a smooth filling covered by a thick ring of whipped cream piped in swirls evenly spaced around the pie's edge. Light green crushed nuts, likely pistachios, are sprinkled on top of the whipped cream and in the center of the pie. A wooden rolling pin and a small bowl filled with the same crushed nuts are seen behind the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all purpose flour
½ teaspoon salt
2 Tablespoons white granulated sugar (for crust)
8 Tablespoons cold salted butter, cubed
¼ cup finely chopped pistachios
6-8 Tablespoons ice water
1 cup lightly salted roasted pistachios (for filling)
1 cup white granulated sugar (for filling)
8 oz cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole milk
Whipped cream for topping (optional)

Instructions

Step 1: In a medium bowl or food processor, combine the flour, salt, and 2 tablespoons sugar. Add the cold, cubed butter and cut it into the flour mixture with a fork or pastry blender until the butter is in pea-sized chunks. If using a food processor, pulse about 30 seconds.
Step 2: Stir in the chopped pistachios. Add the ice water 1-2 tablespoons at a time, mixing just until the dough comes together in a ball. Do not overwork. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Step 3: Preheat oven to 350°F (175°C). In a blender or food processor, combine the pistachios and half of the sugar. Blend until finely ground to prevent caking.
Step 4: In a bowl, beat the cream cheese with the remaining sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
Step 5: Mix in the vanilla extract, almond extract, and milk until combined. Stir in the ground pistachio mixture until smooth.
Step 6: Roll out the chilled dough on a floured surface and transfer to a 9-inch pie dish. Crimp the edges as desired.
Step 7: Pour the pistachio filling into the crust. Bake for 45-50 minutes until the outer 3 inches of the filling are set but the center is still slightly jiggly.
Step 8: Let the pie cool completely, then refrigerate for at least 2-3 hours before serving. Top with whipped cream and a sprinkle of chopped pistachios if desired.

Tips & Variations

Use softened cream cheese to ensure a smooth, lump-free filling.
Always use cold butter for the crust to achieve a flaky, tender texture.
Chill the pie completely before slicing to help it set properly.
Substitute eggnog for milk in the filling for a festive holiday flavor.
Spread raspberry jam over the cooled pie for a lovely tart contrast.
You can use a pre-made gluten-free crust if you prefer a gluten-free option.

Storage

Store the pie covered in the refrigerator for up to 3 days. It is best served chilled. Freezing is not recommended as it may alter the texture of the custard and make the crust soggy. To reheat, let the pie come to room temperature or serve chilled as preferred.

How to Serve

The image shows a pie in a white pie dish placed on a white marbled surface. The pie has three main layers: the outer layer is a golden-brown, rough-textured crust with uneven edges, the middle layer is a smooth filling covered with a thick, even layer of finely crushed pistachios giving it a greenish-yellow color, and the top layer consists of large, white swirls of whipped cream arranged neatly in a circle near the edge of the pie, each swirl sprinkled lightly with crushed pistachios. A wooden rolling pin and a small bowl of crushed pistachios are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can the pie crust be made ahead of time?

Yes, the dough can be formed into discs and refrigerated for up to 3 days before rolling out and assembling the pie.

Is it possible to freeze this pie?

Freezing the baked pie is not recommended because the dairy and eggs in the custard can change texture upon thawing, and the crust might become soggy. It’s best stored refrigerated and eaten within a few days.