Description
This Pistachio Custard Pie features a buttery, pistachio-studded crust paired with a smooth, creamy pistachio custard filling. Infused with vanilla and almond extracts, this elegant dessert is baked until set and served chilled with whipped cream and chopped pistachios for a delightful nutty twist on classic custard pie.
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 (divided into ½ cup each)
- 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 butter and cut it into the flour mixture using a fork until the butter becomes pea-sized chunks. If using a food processor, pulse for about 30 seconds. Stir in the finely chopped pistachios. Gradually add ice water 1-2 tablespoons at a time, mixing just enough to form a dough ball without overworking it. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and prepare for filling: Preheat the oven to 350°F (175°C). In a blender or food processor, combine the roasted pistachios with half a cup of white sugar to prevent caking, and blend until the pistachios are finely ground.
- Mix the filling: In a bowl, beat the remaining half cup of sugar with the softened cream cheese until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and almond extracts, then whisk in the whole milk. Fold in the ground pistachio mixture until the filling is smooth and well combined.
- Assemble the pie: Roll out the chilled pie dough to fit a 9-inch pie dish, then transfer it and crimp the edges. Pour the prepared filling into the crust.
- Bake the pie: Bake for 45-50 minutes until the outer three inches of the pie filling is set but the center remains slightly jiggly, which is normal. The pie will continue to firm as it cools.
- Cool and serve: Allow the pie to cool completely at room temperature for 1-2 hours, then refrigerate for an additional 2-3 hours. Serve cold topped with whipped cream and a sprinkle of chopped pistachios.
Notes
- Store the pie covered and refrigerated for up to 3 days.
- Freezing this pie after baking is not recommended due to the dairy content, which may alter texture.
- Be careful not to overwork the pie crust dough to keep it tender.
- The center of the pie may appear slightly jiggly when removed from the oven, but it will set as it cools.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
