Pistachio Custard Pie Recipe

Introduction

This Pistachio Custard Pie is a luscious twist on a classic custard dessert, combining a buttery pistachio crust with a creamy, nutty filling. Perfectly smooth and subtly sweet, it’s an elegant treat for any occasion.

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

Instructions

1. Step 1: For the crust, combine flour, salt, and 2 tablespoons of sugar in a bowl or food processor. Add cold, cubed butter and cut it into the flour mixture using a fork or pulse in the processor until the butter forms pea-sized chunks.
2. Step 2: Stir in the finely chopped pistachios. Gradually add ice water, 1-2 tablespoons at a time, mixing just until the dough forms a ball. Be careful not to overwork it. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: To make the filling, blend the whole roasted pistachios with half a cup of sugar until finely ground to prevent clumping.
5. Step 5: In a bowl, beat the softened cream cheese with the remaining half cup of sugar until smooth. Add eggs one at a time, mixing well after each.
6. Step 6: Stir in vanilla and almond extracts, then whisk in the milk. Finally, fold the ground pistachio mixture into the custard until evenly combined.
7. Step 7: Roll out the chilled dough and fit it into a 9-inch pie dish. Crimp the edges as desired.
8. Step 8: Pour the filling into the crust and bake for 45-50 minutes. The outer 3 inches should be set, but the center may still jiggle slightly—that’s normal.
9. Step 9: Let the pie cool completely (1-2 hours), then refrigerate for 2-3 hours until chilled.
10. Step 10: Serve cold topped with whipped cream and a sprinkle of chopped pistachios.

Tips & Variations

• Use roasted pistachios for a richer flavor or raw for a milder taste.
• Chilling the dough helps prevent shrinking during baking.
• For a crunchier crust, toast the chopped pistachios before adding them to the dough.
• Add a pinch of cardamom or cinnamon to the filling for a warm spice twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slightly if desired, but it is best enjoyed cold or at room temperature. Leftovers can be covered tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a small pinch of salt to the crust mixture to maintain the right flavor balance.

What can I substitute for cream cheese?

Cream cheese is key for the creamy texture and slight tang, but you can try mascarpone or ricotta cheese for a different yet delicious variation.

Pistachio Custard Pie Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This Pistachio Custard Pie features a buttery, nutty crust and a rich, creamy pistachio-flavored custard filling. With a smooth texture and a subtle almond essence, it’s a delightful dessert perfect for special occasions or an elegant treat.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes plus 2-3 hours chilling time
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole milk

For Serving

• Whipped cream for topping
• Chopped pistachios for garnish

Instructions

1. Prepare the crust: In a bowl or food processor, combine the all-purpose flour, salt, and 2 tablespoons of sugar. Add the cold, cubed salted butter and cut it into the flour mixture using a fork until pea-sized chunks remain. If using a food processor, pulse for about 30 seconds.
2. Add pistachios and water: Stir in the finely chopped pistachios. Gradually add ice water, 1 to 2 tablespoons at a time, mixing just until the dough comes together into a ball. Avoid overworking the dough to keep it tender.
3. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up prior to rolling out.
4. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
5. Process pistachios for filling: In a blender or food processor, combine the lightly salted roasted pistachios with half a cup of white sugar to prevent clumping, and grind until finely processed.
6. Prepare the filling base: In a mixing bowl, beat the softened cream cheese with the remaining half cup of sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
7. Add flavorings and milk: Stir in the vanilla and almond extracts, then whisk in the whole milk until fully combined.
8. Combine pistachio mixture: Fold the finely ground pistachio-sugar blend into the cream cheese mixture, whisking until the filling is smooth.
9. Roll out the crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer it to the dish and crimp the edges as desired.
10. Fill and bake: Pour the pistachio custard filling into the prepared crust. Bake the pie for 45-50 minutes, or until the outer 3 inches are set but the center is still slightly jiggly. The pie will finish cooking as it cools.
11. Cool and chill: Allow the pie to cool completely at room temperature for 1 to 2 hours. Refrigerate for an additional 2 to 3 hours until fully chilled and set.
12. Serve: Serve the pie cold, topped with whipped cream and a sprinkle of chopped pistachios for added texture and flavor.

Notes

• Do not overwork the pie dough to keep it tender and flaky.
• The center of the pie may be slightly jiggly when removed from the oven; this is normal and it will set further as it cools.
• Using lightly salted pistachios balances the sweetness and enhances the nutty flavor.
• For best results, chill the pie thoroughly before serving to allow the custard to set properly.
• Whipped cream topping is optional but adds a creamy contrast to the nutty custard.

Keywords: pistachio custard pie, nutty pie, custard pie, cream cheese pie, pistachio dessert, baked custard, pistachio recipe