Description
This delightful Pistachio Custard Pie features a buttery pistachio crust filled with a creamy, nutty custard made from roasted pistachios, cream cheese, and a blend of vanilla and almond extracts. Perfectly baked until just set and served chilled with whipped cream, this pie offers a unique and elegant dessert experience.
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
- 8 oz cream cheese
- 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 sugar. Add cold butter and cut into the flour mixture using a sturdy fork until the butter is in pea-sized chunks. If using a food processor, pulse for about 30 seconds. Add chopped pistachios, then add ice water 1 to 2 tablespoons at a time, mixing just enough to form a dough ball without overworking. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven and prepare filling: Preheat the oven to 350°F. In a blender or food processor, combine pistachios and half a cup of sugar to prevent caking, then blend until finely ground. In a bowl, beat remaining half cup of sugar with softened cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts along with milk, then whisk in the ground pistachio mixture until smooth.
- Assemble the pie: Roll out the chilled pie dough and transfer it to a 9-inch pie dish. Crimp the edges as desired. Pour the prepared filling into the crust.
- Bake: Bake the pie for 50 minutes or until the outer 3 inches are set. The center may remain slightly jiggly, which is normal as it will finish setting while cooling.
- Cool and serve: Cool the pie completely for 1 to 2 hours on a wire rack, then refrigerate for 2 to 3 hours until fully cold. Serve topped with whipped cream and sprinkled with chopped pistachios.
Notes
- Store the pie covered in the refrigerator for up to 3 days.
- Freezing the pie once baked is not recommended due to the dairy content which may affect texture and flavor.
- Be careful not to overwork the dough to keep the crust tender and flaky.
- The custard may appear slightly jiggly in the center when removed from the oven; it will set as it cools.
- Use whole milk for the best creamy texture in the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
