Pistachio Custard Pie Recipe
This Pistachio Custard Pie features a rich and creamy filling made with cream cheese, eggs, whole milk, and finely ground roasted pistachios, all nestled in a tender, flaky pistachio-studded pâte brisée sucrée crust. The combination of crunchy pistachios in the crust and smooth custard filling creates a uniquely delicious dessert perfect for holidays and special occasions.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (optional)
Instructions
- Make the crust: In a medium bowl or food processor, combine the flour, salt, and 2 tablespoons sugar. Add the cold cubed butter and cut or pulse until butter is in pea-sized pieces. Stir in the chopped pistachios. Gradually add ice water, 1-2 tablespoons at a time, mixing until the dough just comes together to form a ball. Avoid overworking. Shape into a disc, wrap in plastic, and refrigerate at least 30 minutes.
- Prepare the filling: Preheat oven to 350°F. In a blender or food processor, combine the pistachios and half the sugar (½ cup) and grind until finely chopped. In a large bowl, beat softened cream cheese with remaining sugar until smooth. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla, almond extracts, and milk. Fold in the ground pistachio mixture and whisk until fully combined and smooth.
- Assemble the pie: Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Crimp the edges decoratively. Pour the custard filling into the crust. Bake on a low oven rack for 45-55 minutes, until the outer 3 inches of the filling is set but the center remains slightly jiggly.
- Cool and chill: Allow the pie to cool completely at room temperature for 1-2 hours, then refrigerate for 2-3 hours until fully chilled and set.
- Serve: Cut into slices and serve chilled. Optionally, top with whipped cream and a sprinkle of chopped pistachios.
Notes
- Store the pie covered in the refrigerator for up to 3 days.
- Freezing is not recommended as it can affect texture, especially the crust and custard.
- Use softened cream cheese to avoid lumps in the filling.
- Always use cold butter for the crust to ensure a flaky texture.
- Chill the pie thoroughly before slicing for best results.
- Try substituting eggnog for milk for a seasonal twist.
- Raspberry jam spread on top after baking adds a delicious tart contrast.
Keywords: pistachio custard pie, pistachio pie, creamy pistachio pie, custard pie, holiday pie, pistachio dessert, cream cheese pie
Find it online: https://liamjayne.com/pistachio-custard-pie-recipe/
