Pistachio Custard Pie
This is a creamy Baked Pistachio Pie with cream cheese, eggs, milk, sugar, and of course, crunchy pistachios!
Servings: 8
Calories: 522kcal
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
- 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 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.
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.
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
Store covered and refrigerated for up to 3 days. Freezing once baked is not recommended due to the dairy.
Nutrition
Calories: 522kcal | Carbohydrates: 50g | Protein: 11g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 358mg | Potassium: 289mg | Fiber: 3g | Sugar: 31g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
