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