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Pistachio Custard Pie Recipe

Pistachio Custard Pie Recipe
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★★★★★

5 from 12 reviews

Indulge in the creamy and nutty goodness of a Pistachio Custard Pie. This decadent dessert features a buttery crust filled with a luscious pistachio custard, topped with whipped cream and crunchy pistachio pieces.

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

  1. For 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 butter is in pea-sized chunks. If using a food processor, pulse for about 30 seconds. Add in pistachios, then add cold water 1-2 Tablespoons at a time, and mix the dough together just enough to form a ball. Careful not to overwork the dough. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes before using.
  2. For the filling: Preheat the oven to 350 F°. In a blender or food processor, combine the pistachios and HALF a cup of white sugar to help prevent caking. Blend until pistachios are finely ground. In a bowl, mix together the other half cup of white sugar with the softened cream cheese until smooth and creamy. Add in the eggs one at a time, mixing well in between each addition. Add in the vanilla and almond extracts and milk and whisk together. Add in ground pistachio mixture and whisk until smooth.
  3. Assemble: Roll out the pie crust and transfer to a 9-inch pie dish, then crimp the edges as desired. Pour the pie filling into the crust. Bake for 45-50 minutes, until the outer 3 inches of the pie is set. May still be jiggly in the middle, this is normal, and the pie finishes cooking as it cools. Cool completely (at least 1-2 hours) and refrigerate 2-3 hours until cold. Serve cold with whipped cream and sprinkled chopped pistachios on top.

Notes

  • Make sure to refrigerate the pie crust before rolling it out for optimal texture.
  • The pie is best served chilled, so plan ahead for cooling and refrigeration time.

Nutrition

Keywords: Pistachio Custard Pie, Dessert, Pie Recipe, Pistachio Recipe

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