Can I use unsalted pistachios instead of lightly salted ones?

Yes, you can use unsalted pistachios if you prefer. Just add an extra pinch of salt to both the crust and filling to enhance the flavors. The light salting in the recipe adds a wonderful contrast to the sweet custard, but the pie will still be delicious with unsalted nuts.

Why is my filling not setting properly?

The most common reason is underbaking. Remember that the pie should still have a slight jiggle in the center when you remove it from the oven - it will continue to set as it cools. Also, make sure you're using whole milk for proper richness and structure, and fully cooling the pie before slicing.

Can I make this pie without a food processor?

Absolutely! For the crust, use a pastry cutter or two forks to cut the butter into the flour. For the filling, finely chop the pistachios by hand as small as possible before mixing with the sugar. You may need to whisk the filling more thoroughly to ensure the pistachios are well incorporated.

Is there a dairy-free alternative for this recipe?

Creating a dairy-free version would require significant adjustments. You could try plant-based cream cheese, coconut milk instead of whole milk, and vegan butter for the crust, but it would be a different pie with a different texture. The traditional recipe really shines because of the dairy components.

Pistachio Custard Pie Recipe

Name: Pistachio Custard Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
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)

This Pistachio Custard Pie is a true show-stopper that combines the nutty richness of pistachios with a velvety smooth custard filling, all nestled in a buttery, pistachio-studded crust. It’s the perfect balance of textures and flavors that will have everyone asking for seconds. The beautiful pale green color makes it as visually stunning as it is delicious!

Why You’ll Love This Recipe

Unique Flavor Profile: The combination of pistachios with creamy custard creates a sophisticated dessert that stands out from ordinary pies.
Make-Ahead Friendly: This pie actually benefits from chilling time, making it perfect for entertaining since you can prepare it a day in advance.
Impressive Presentation: With its beautiful color and elegant appearance, this pie looks like it came from a high-end bakery, though it’s surprisingly simple to make.
Creamy Texture: The custard filling has a silky-smooth texture that perfectly complements the crisp, nutty crust.

Ingredients You’ll Need

All-purpose flour: Forms the foundation of our crust, providing structure while remaining tender.
Salt: Enhances all the flavors in both the crust and filling.
White granulated sugar: Sweetens both components while helping achieve that perfect texture.
Butter: Use cold, salted butter for the crust – it creates those essential flaky layers while adding richness.
Pistachios: The star ingredient! They’re used in both the crust and filling for maximum flavor. Choose lightly salted roasted pistachios for the best flavor.
Ice water: Helps bind the crust together without developing too much gluten.
Cream cheese: Provides tanginess and incredible creaminess to the filling.
Eggs: Give structure to the custard while adding richness.
Vanilla extract: Adds warmth and depth to the custard filling.
Almond extract: Complements the pistachios beautifully with its subtle nutty notes.
Whole milk: Creates that perfect custard consistency – don’t substitute lower-fat options.
Whipped cream: The perfect light, airy topping that balances the rich pie.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chocolate Drizzle

Add a drizzle of melted dark chocolate over the top for a decadent touch that pairs beautifully with the pistachios.

Cardamom Infusion

Add 1/4 teaspoon ground cardamom to the filling for a subtle, aromatic flavor that elevates the pistachios.

Honey Sweetened

Replace half the sugar with honey for a more complex sweetness that complements the nuts wonderfully.

Rose Water Addition

Add 1-2 teaspoons of rose water to the filling for a Middle Eastern-inspired flavor that pairs perfectly with pistachios.

How to Make Pistachio Custard Pie

Step 1: Prepare the Crust

In a bowl or food processor, combine flour, salt, and 2 tablespoons sugar. Add cold cubed butter and cut into the flour mixture until you have pea-sized chunks. Stir in chopped pistachios, then gradually add ice water just until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Make the Pistachio Sugar

Preheat your oven to 350°F. In a blender or food processor, combine the pistachios with half a cup of sugar. Blend until the pistachios are finely ground. The sugar prevents the nuts from turning into paste by absorbing oils released during grinding.

Step 3: Make the Cream Cheese Base

In a mixing bowl, combine the remaining half cup of sugar with softened cream cheese until smooth and creamy. Take your time here – a smooth base is essential for a silky filling.

Step 4: Build the Custard

Add eggs to the cream cheese mixture one at a time, mixing thoroughly between each addition. This gradual incorporation ensures a smooth texture. Whisk in the vanilla extract, almond extract, and milk until well combined.

Step 5: Complete the Filling

Add the ground pistachio mixture to the custard base and whisk until completely smooth and uniform in color. The mixture should be pourable but not too thin.

Step 6: Assemble and Bake

Roll out your chilled pie dough and transfer it to a 9-inch pie dish. Crimp the edges as desired for a decorative finish. Pour the pistachio filling into the unbaked crust. Bake for 45-50 minutes – the outer edges should be set, but the center may still jiggle slightly.

Step 7: Cool and Chill

Allow the pie to cool completely at room temperature for 1-2 hours. The custard will continue to set during this time. Once cooled, refrigerate for 2-3 hours until cold.

Pro Tips for Making the Recipe

Keep Everything Cold: For the flakiest crust, make sure your butter and water are ice cold, and don’t overwork the dough.
Blind Bake Option: For an extra crisp bottom crust, consider blind baking it for 10 minutes before adding the filling.
Test for Doneness: The pie is done when the edges are set but the center still has a slight wobble – it will firm up as it cools.
Let It Set: Resist the temptation to cut into the pie before it’s fully chilled. Proper setting time makes all the difference in texture.
Even Grinding: Process the pistachios thoroughly for the filling to ensure a smooth texture without grittiness.

How to Serve

This Pistachio Custard Pie is best served chilled, making it a refreshing dessert option for any occasion. Top each slice with:

Perfect Pairings:

A dollop of freshly whipped cream and a sprinkle of chopped pistachios
A small scoop of vanilla ice cream for contrast
A cup of Turkish coffee or cardamom tea to complement the nuttiness
Fresh berries on the side for a bright contrast to the creamy pie

Make Ahead and Storage

Storing Leftovers

Store the pie covered in the refrigerator for up to 3 days. The flavor actually improves slightly after the first day as the pistachio flavor deepens.

Freezing

Freezing the baked pie isn’t recommended due to the dairy content, which can separate and affect the texture upon thawing.

Make Ahead Options

You can make the pie crust up to 2 days ahead and store it wrapped in the refrigerator. The entire assembled pie can be made a day ahead of serving, making it perfect for entertaining.

FAQs

Can I use unsalted pistachios instead of lightly salted ones?

Yes, you can use unsalted pistachios if you prefer. Just add an extra pinch of salt to both the crust and filling to enhance the flavors. The light salting in the recipe adds a wonderful contrast to the sweet custard, but the pie will still be delicious with unsalted nuts.
Why is my filling not setting properly?

The most common reason is underbaking. Remember that the pie should still have a slight jiggle in the center when you remove it from the oven – it will continue to set as it cools. Also, make sure you’re using whole milk for proper richness and structure, and fully cooling the pie before slicing.
Can I make this pie without a food processor?

Absolutely! For the crust, use a pastry cutter or two forks to cut the butter into the flour. For the filling, finely chop the pistachios by hand as small as possible before mixing with the sugar. You may need to whisk the filling more thoroughly to ensure the pistachios are well incorporated.
Is there a dairy-free alternative for this recipe?

Creating a dairy-free version would require significant adjustments. You could try plant-based cream cheese, coconut milk instead of whole milk, and vegan butter for the crust, but it would be a different pie with a different texture. The traditional recipe really shines because of the dairy components.

Final Thoughts

This Pistachio Custard Pie is one of those special desserts that combines simplicity with sophistication. The nutty, creamy filling paired with that tender, pistachio-flecked crust creates something truly memorable. Whether you’re serving it for a holiday gathering or simply treating yourself to something special, it’s bound to become a recipe you’ll return to again and again. Give it a try – I promise your taste buds will thank you!