Pistachio Custard Pie: A Rich and Nutty Delight
If you’re a fan of creamy, nutty desserts, this Pistachio Custard Pie is a must-try. With a buttery homemade crust and a luscious custard filling infused with roasted pistachios, this pie offers a unique and sophisticated flavor. Topped with fresh whipped cream and a sprinkle of chopped pistachios, it’s the perfect indulgence for any occasion. Whether you’re making it for a special gathering or simply to treat yourself, this pie is sure to impress!
Why You’ll Love This Recipe
- Nutty and Creamy: The combination of roasted pistachios, cream cheese, and custard creates a rich, velvety texture with a delicate nutty flavor.
- Homemade Crust: The crust, enhanced with finely chopped pistachios, adds a delightful crunch and complements the creamy filling.
- Perfect for Special Occasions: This pie is an elegant dessert that will stand out at any gathering, from holiday dinners to casual get-togethers.
Ingredients
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
- Whipped cream, for topping
Instructions
1. Prepare the Crust
Start by preparing the crust. In a large mixing bowl or food processor, combine the all-purpose flour, salt, and granulated sugar. Add the cold, cubed butter and mix until the mixture resembles pea-sized chunks. Stir in the finely chopped pistachios.
Gradually add the ice water, one tablespoon at a time, while mixing until the dough comes together. Be careful not to add too much water—use just enough to allow the dough to hold together. Once combined, shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for 30 minutes to chill.
2. Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that the pie bakes evenly with a crisp crust and perfectly set filling.
3. Make the Filling
While the dough is chilling, prepare the filling. In a food processor, blend the roasted pistachios with ½ cup of sugar until finely ground. Set aside.
In a large mixing bowl, beat the softened cream cheese with the remaining ½ cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract, and whole milk, ensuring everything is fully incorporated.
Add the ground pistachio-sugar mixture to the cream cheese mixture and whisk until the filling is smooth and well blended.
4. Assemble the Pie
Roll out the chilled pie crust on a lightly floured surface until it is large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the edges. Trim any excess dough and crimp the edges for a decorative finish.
Pour the pistachio custard filling into the prepared crust, smoothing it out evenly.
5. Bake the Pie
Bake the pie in the preheated oven for 45-50 minutes. The outer edges should be set, but the center should still have a slight jiggle when you gently shake the dish. This will ensure a creamy, custard-like texture once chilled.
6. Cool and Chill
Allow the pie to cool at room temperature for 1-2 hours. Then, refrigerate it for 2-3 hours until it is fully chilled and set.
7. Serve
To serve, slice the pie and top each piece with a generous dollop of whipped cream and a sprinkle of chopped pistachios for added texture and flavor. Enjoy this indulgent dessert cold.
Tips for Success
- Chill the Dough: Make sure to chill the pie crust dough for at least 30 minutes. This helps the butter solidify, resulting in a flakier crust.
- Don’t Overbake: The pie should have a slight jiggle in the center when it’s done baking. This will set as it cools, ensuring a smooth, creamy texture.
- Make Ahead: This pie is perfect for making ahead of time. You can refrigerate it overnight, making it even easier to serve at your event.
Recipe Details
- Prep Time: 25 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8 servings
- Calories: 420 kcal per serving
Final Thoughts
This Pistachio Custard Pie is a luxurious and creamy dessert that will wow your friends and family with its rich flavor and beautiful presentation. The combination of roasted pistachios, cream cheese, and a buttery homemade crust creates a delightful texture contrast that is hard to resist. Whether you’re celebrating a special occasion or simply treating yourself to something indulgent, this pie is sure to become a new favorite.
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Pistachio Custard Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
The Pistachio Custard Pie is a dessert masterpiece that combines a rich, creamy filling with the unique flavor of roasted pistachios. The crust is buttery and enhanced with finely chopped pistachios, creating the perfect base for the smooth, nutty custard. Topped with a swirl of whipped cream and a sprinkle of pistachios, each bite is indulgent and luxurious.
Ingredients
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
Whipped cream for topping
Instructions
For the crust, in a bowl (or food processor), combine flour, salt, and sugar. Add cold butter and mix until it resembles pea-sized chunks. Add pistachios and gradually add ice water until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350°F (175°C).
For the filling, blend pistachios with ½ cup of sugar until finely ground. In a separate bowl, mix cream cheese with the remaining sugar until smooth. Add eggs one at a time, mixing between each addition. Stir in vanilla, almond extract, and milk. Add the pistachio-sugar mixture and whisk until smooth.
Roll out the chilled pie crust, place in a 9-inch pie dish, and crimp edges. Pour the filling into the crust.
Bake for 45-50 minutes, until the outer edges are set but the center is slightly jiggly. Cool for 1-2 hours, then refrigerate for 2-3 hours until chilled.
Serve cold with whipped cream and a sprinkle of chopped pistachios.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 420