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Pistachio Custard Pie

Delightful Pistachio Custard Pie for a Festive Treat

This Pistachio Custard Pie combines a crunchy pistachio crust and creamy custard filling for a festive dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 3 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 0.5 teaspoon Salt Omit if using salted butter
  • 0.25 cup Granulated Sugar Can use coconut sugar for lower glycemic option
  • 0.5 cup Cold Salted Butter Use unsalted butter if preferred
  • 0.5 cup Finely Chopped Pistachios Substitute with finely ground almonds if desired
  • 2-4 tablespoons Ice Water Use only as needed
For the Filling
  • 1 cup Lightly Salted Roasted Pistachios Substitute with unsalted for less saltiness
  • 8 ounces Cream Cheese Can substitute with mascarpone
  • 3 large Large Eggs Acts as a binder in the filling
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 0.5 teaspoon Almond Extract Can replace with extra vanilla extract
  • 1 cup Whole Milk Use half-and-half for a richer taste
To Serve
  • 1 cup Whipped Cream Optional garnish with extra chopped pistachios

Equipment

  • Mixing bowl
  • pastry cutter
  • Oven
  • Pie Dish

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine all-purpose flour, salt, and granulated sugar. Cut in cold salted butter until the mixture resembles pea-sized crumbs.
  2. Stir in the finely chopped pistachios, then gradually add ice water, mixing until the dough comes together. Chill in the refrigerator for 30 minutes.
  3. Preheat oven to 350°F (175°C). Grind lightly salted roasted pistachios with half of the sugar until fine.
  4. Blend cream cheese and remaining sugar until smooth. Add eggs one by one, mixing well after each addition.
  5. Add vanilla extract, almond extract, and whole milk to the mixture, stirring until fully incorporated. Gently fold in ground pistachios.
  6. Roll out the chilled crust on a lightly floured surface and transfer to a pie dish. Pour the filling into the crust.
  7. Bake for 45 to 55 minutes until edges are set and the center is slightly jiggly. Allow cooling completely.
  8. Refrigerate for at least 3 hours before serving. Serve chilled, topped with whipped cream and extra chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 8IUCalcium: 4mgIron: 6mg

Notes

Properly chill the dough for best texture. Serve chilled for optimal taste and texture.

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