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Pistachio Custard Pie Recipe

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A rich and creamy Pistachio Custard Pie featuring a buttery pistachio crust and a smooth, nutty custard filling topped with whipped cream. Perfect for nut lovers looking for a unique dessert that combines crunchy textures with a velvety finish.

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
  • 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. Prepare the crust: In a large bowl, combine the flour, salt, and sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the finely chopped pistachios. Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to hold together.
  2. Chill the dough: Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough and make it easier to roll out.
  3. Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges as desired.
  4. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking.
  5. Prepare the filling: In a food processor, combine the roasted pistachios and sugar; pulse until finely ground. In a mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. Slowly blend in the milk until the mixture is homogeneous. Finally, fold in the ground pistachio and sugar mixture until well combined.
  6. Assemble the pie: Pour the custard filling into the prepared pie crust, smoothing the surface with a spatula.
  7. Bake the pie: Place the pie on the center rack of the preheated oven and bake for 50 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
  8. Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving. Top with whipped cream just before serving for an added creamy touch.

Notes

  • Make sure the butter is cold for a flakier crust.
  • Do not overmix the filling to keep the custard smooth and creamy.
  • Chilling the pie after baking helps the custard set properly.
  • For extra pistachio flavor, sprinkle some chopped pistachios on top of the whipped cream.
  • This pie can be stored covered in the refrigerator for up to 3 days.

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