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

Description

A creamy and indulgent pistachio custard pie with a buttery crust and a rich filling, perfect for dessert lovers and pistachio enthusiasts. Topped with whipped cream for an extra layer of decadence.

Ingredients

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For the crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 Tablespoons white granulated sugar
8 Tablespoons cold salted butter, cubed
1/4 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)

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Instructions

Prepare the crust: In a bowl or food processor, combine the flour, salt, and 2 Tablespoons sugar. Add the cold butter and cut into the flour mixture using a sturdy fork until the butter forms pea-sized chunks. If using a food processor, pulse for about 30 seconds. Add pistachios and 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, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.
Preheat the oven: Preheat your oven to 350°F (175°C).
Prepare the pistachio mixture: In a blender or food processor, combine the pistachios with half a cup of white sugar to prevent caking. Blend until the pistachios are finely ground.
Make the filling: In a bowl, mix the other half-cup of sugar with softened cream cheese until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts and milk, and whisk together thoroughly. Finally, add the ground pistachio mixture and whisk until the filling is smooth.
Assemble the pie: Roll out the chilled pie crust and transfer it to a 9-inch pie dish. Crimp the edges as desired. Pour the filling into the crust.
Bake: Bake the pie in the preheated oven for 45-50 minutes, or until the outer 3 inches are set. The center may still be jiggly; this is normal, and the pie will finish cooking as it cools.
Cool and refrigerate: Let the pie cool completely at room temperature (at least 1-2 hours), then refrigerate it for another 2-3 hours until cold. Serve cold with whipped cream and a sprinkle of chopped pistachios on top.

Notes

Store the pie covered and refrigerated for up to 3 days.
Freezing the baked pie is not recommended due to the dairy content.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 28g
Sodium: 200mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 8g
Cholesterol: 115mg