Name: Pistachio Custard Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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; 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

Jump to Recipe· 4.7 from 28 reviews

If you’re looking for a dessert that’s both elegant and comforting, I’ve got you covered with this fan-freaking-tastic Pistachio Custard Pie Recipe. Imagine a silky, nutty filling nestled in a buttery, crunchy crust topped with whipped cream — it’s the kind of pie that makes you want to bake it over and over. Stick around because I’ll share my personal tips to make sure your pie comes out perfect every time!

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Why This Recipe Works

Balanced Nutty Flavor: Roasted pistachios add a rich, toasted depth that pairs perfectly with the creamy custard.
Perfectly Buttery Crust: The addition of chopped pistachios in the crust gives it an extra crunch and flavor boost that’s unforgettable.
Silky-Smooth Texture: The combination of cream cheese and milk creates a luscious custard that sets just right without being rubbery.
User-Friendly Process: The step-by-step instructions make it easy to avoid common custard pie pitfalls like cracking or underbaking.

Pistachio Custard Pie, pistachio pie recipe, nutty custard pie, baked pistachio dessert, easy pistachio pie - A white pie dish holds a pie with a golden brown crust, fluted edges, and a filling covered with finely crushed pistachios giving a sandy green texture. On top, there are eleven swirls of white whipped cream evenly spaced around the edge, each sprinkled with more crushed pistachios. Next to the pie is a small white bowl filled with a mix of whole pistachios, placed on a wooden board alongside a gold spatula with a wooden handle. A green cloth is casually spread on the white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Pistachio Custard Pie Recipe uses ingredients that come together for both flavor and texture harmony. I’ve learned it’s really important to choose good-quality pistachios and keep your butter cold for that flaky crust. Each element plays a key role.

Pistachio Custard Pie, pistachio pie recipe, nutty custard pie, baked pistachio dessert, easy pistachio pie - Flat lay of a small white ceramic bowl of all purpose flour, a small white ceramic bowl of white granulated sugar, a few sprigs of coarse salt crystals sprinkled nearby, several small cubes of cold salted butter arranged neatly, a small white ceramic bowl filled with finely chopped pistachios, a few whole lightly salted roasted pistachios scattered, a smooth block of cream cheese on a white ceramic plate, four whole uncracked brown eggs, a small white ceramic bowl containing whole milk, a small white ceramic bowl with a pale vanilla extract liquid, a small white ceramic bowl with almond extract liquid, and a dollop of fresh whipped cream in a small white ceramic bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All-purpose flour: Provides the structure for the pie crust; don’t swap it out for whole wheat or gluten-free unless you want to experiment, as it could change texture.
Salt: Enhances all the flavors, especially the nuts and custard.
White granulated sugar: Needed both in the crust and filling to balance the richness and bring out sweetness.
Cold salted butter: Small, cold chunks create a flaky crust when baked – trust me, don’t use melted butter!
Finely chopped pistachios: Incorporated into the crust for that amazing nuttiness and crunch.
Ice water: Helps bring the dough together without warming the butter, keeping the crust tender.
Lightly salted roasted pistachios: For the filling, roasting enhances their flavor and adds a subtle salty note.
Cream cheese: Adds creaminess and richness to the custard without overpowering the pistachios.
Eggs: The essential piece to binding the filling into a custard texture.
Vanilla and almond extracts: Both bring out the nutty, sweet flavors and add a lovely aromatic depth.
Whole milk: Balances the custard for smoothness and keeps it light.
Whipped cream: A light topping that complements the dense pie filling perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Pistachio Custard Pie Recipe really is. You can tweak and personalize it without losing that classic flavor. For example, some days I add a little lemon zest into the filling for a fresh twist, or swap the whipped cream topping for a dollop of mascarpone cream. Don’t be afraid to make it your own.

Variation: One time, I swapped half the milk for coconut milk to make it dairy-friendly, and while it was different, the nutty pistachio flavor really helped keep it delicious.
Diet-Friendly: For a lower sugar option, reduce the sugar slightly and add a sprinkle of powdered stevia, but keep the texture in mind since sugar helps with the custard’s setting.
Seasonal Twist: Try swapping the vanilla extract for orange blossom water in spring – it pairs beautifully with the pistachios and makes it feel more festive.

Step-by-Step: How I Make Pistachio Custard Pie Recipe

Step 1: Crafting the Perfect Pistachio Crust

Start by mixing the flour, salt, and sugar in a bowl or food processor. Adding in that cold, cubed salted butter is a must — use a sturdy fork or your food processor’s pulse setting to cut the butter into the flour until pea-sized chunks remain. This helps achieve that flaky texture we all crave. Then, stir in the finely chopped pistachios for an extra nutty punch in your crust. Add ice water, a tablespoon or two at a time, until the dough just comes together — be careful not to overwork it, or you’ll risk a tougher crust. Wrap your dough into a disc and pop it in the fridge for at least 30 minutes; chilling firms up the butter again, helping it bake up flaky.

Step 2: Getting the Pistachio Filling Just Right

While the crust chills, let’s move on to the filling. Preheat your oven to 350°F. Combine the roasted pistachios with half the sugar in a blender or food processor and blend until finely ground — this step is crucial to avoid gritty texture and clumping. In a separate bowl, whip the cream cheese and remaining sugar together until luxuriously smooth. Beat the eggs in one by one, making sure each is fully incorporated before adding the next. Then, stir in the vanilla and almond extracts plus the milk, followed by the ground pistachios. Your filling should be silky and thick, with no lumps — that’s your sign it’s ready to pour.

Step 3: Assemble and Bake with Love

Roll out your chilled dough on a floured surface to fit a 9-inch pie dish, then gently transfer it (I like using my rolling pin for a smooth move) and crimp the edges as you like. Pour your custard filling into the crust. Pop it in the oven and bake for about 45 to 50 minutes. You’ll want to look for the edges to look set and firm — the center may jiggle slightly, which is totally normal and means your custard will finish cooking as it cools. Resist the urge to open the oven too often; a steady temp helps your pie bake evenly.

Step 4: Chill, Top, and Serve

Let the pie cool completely at room temperature for 1-2 hours, then refrigerate for at least 2-3 hours before serving. When ready, top with freshly whipped cream and a sprinkle of chopped pistachios for that show-stopping finish. Trust me, the chilling step is unbelieveably important for that creamy custard texture everyone raves about.

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Tips from My Kitchen

Keep Butter Super Cold: Bringing the butter from fridge to flour cold ensures a tender, flaky crust – I sometimes even stick it in the freezer before using.
Don’t Overmix the Dough: Just mix until it holds together; overworking develops gluten and leads to a tough crust—something I learned the hard way!
Blend Pistachios with Sugar: Grinding pistachios with sugar makes the nutty filling smoother and keeps it from turning into a grainy custard.
Resist Overbaking: Pull the pie out when the edges are set but the center still jiggles slightly—overbaking dries the custard and loses lovely texture.

How to Serve Pistachio Custard Pie Recipe

Pistachio Custard Pie, pistachio pie recipe, nutty custard pie, baked pistachio dessert, easy pistachio pie - A close-up view of a pie in a white dish with a thick, golden-brown, crumbly crust around the edge. The pie filling is light green and smooth, topped with a thick ring of white whipped cream swirled in large loops and sprinkled with crushed green nuts. The dish is on a white marbled surface with a small dark brown bowl filled with crushed green nuts nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep the garnishes simple but special: a generous dollop of freshly whipped cream sprinkled with chopped pistachios right before serving. Sometimes I toss a few edible rose petals on top for a pretty touch — it makes the pie feel extra celebratory when serving guests.

Side Dishes

This pie stands out on its own, but I love pairing it with a small side of fresh berries or a light citrus salad to cut through the richness. A dollop of lemon sorbet on the side is also fantastic if you want to keep things refreshing.

Creative Ways to Present

For birthdays or holidays, I’ve jazzed up the presentation by serving the pie in mini tartlets – perfect for a party platter. Another fun trick is layering a slice with crushed pistachio brittle and drizzling some honey over the top. It adds crunch and a sticky-sweet contrast that guests love.

Make Ahead and Storage

Storing Leftovers

After serving, cover any leftovers tightly with plastic wrap or store in an airtight container in the fridge. It keeps beautifully for up to three days and honestly, the flavors deepen overnight, so leftovers might taste even better!

Freezing

I typically don’t freeze this pie because the cream cheese and custard base can suffer in texture when thawed. If you must freeze, wrap tightly in plastic and foil, but expect slight changes in creaminess after thawing.

Reheating

Since this pie is best served cold, I don’t reheat it. Take it straight from the fridge to the table. If you want to take the chill off, let it sit at room temperature for 15 minutes—this makes the custard perfectly creamy without melting the whipped cream topping.

FAQs

Can I use unsalted butter instead of salted butter for the crust?

Absolutely! If you use unsalted butter, just add a pinch more salt to the flour mixture to balance out the flavors. The salted butter just helps simplify seasoning in the dough.
What if I don’t have almond extract—can I substitute it?

If you don’t have almond extract, you can omit it or substitute with a little extra vanilla extract. The almond extract adds a lovely complementary note to the pistachios but isn’t strictly necessary.
How can I tell when the pie is done baking?

Look for the outer 3 inches of the custard to be set and firm. The center will likely still jiggle slightly—that’s perfect since it firms up during cooling. Avoid waiting until it’s completely firm or the custard may dry out.
Can I prepare the crust or filling ahead of time?

You can definitely prepare the crust dough a day ahead and keep it refrigerated. The filling is best made fresh for the best texture and flavor, but if needed, prepare it a few hours in advance and keep it chilled.
Is this pie gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free. However, if you want to experiment, you could try a gluten-free flour blend for the crust, but results may vary.

Final Thoughts

This Pistachio Custard Pie Recipe is honestly one of my favorite desserts to whip up when I want something that feels both special and approachable. It’s comforting enough for family dinners, yet elegant enough to impress guests. The combination of that buttery pistachio crust and creamy custard filling is just magical, and I guarantee if you give it a try, you’ll want to make it over and over, just like I do. So go ahead, grab those pistachios, and bake your way to a delicious memory!