The Ultimate Pistachio Custard Pie Recipe for Sweet Bliss

Creamy pistachio custard pie reimagines ordinary dessert into an extraordinary culinary adventure.

Nutty and smooth, this delightful treat promises a sensory experience that tantalizes taste buds.

Rich green hues hint at the luxurious flavor waiting to surprise you.

Delicate layers of silky custard meld perfectly with a buttery, crisp crust that crackles beneath your fork.

Sophisticated yet approachable, this dessert balances elegance with comfort in every single bite.

Mediterranean influences dance through its subtle complexity, offering a refined twist on classic pie traditions.

Dessert lovers will find themselves captivated by its unique texture and depth of flavor.

Why Pistachio Custard Pie Is a Smooth Treat

• Create a Nutty Dessert Masterpiece: This pistachio custard pie transforms an ordinary dessert into an extraordinary experience with its unique blend of textures and rich, sophisticated flavors.
• Enjoy Effortless Elegance: The recipe requires minimal technical skills while delivering a gourmet-style dessert that looks like it came from a professional bakery, making home cooks feel like culinary experts.
• Indulge in Sensational Layers: Every bite offers a delightful combination of creamy custard, crunchy pistachio crust, and smooth cream cheese filling that dance together in perfect harmony, creating a luxurious taste sensation.

Ingredients That Build the Flavor in Pistachio Custard Pie

• All-Purpose Flour: Classic baking staple with protein content that helps create flaky texture.
• Salt: Enhances overall flavor and balances sweetness of the pie.
• Sugar: Adds subtle sweetness and helps with crust browning.
• Cold Butter: Provides rich flavor and creates flaky layers in the crust.
• Pistachios: Adds nutty crunch and flavor to the pie crust.
• Ice Water: Helps bind the dough without developing too much gluten.

• Pistachios: Primary flavor component with rich, nutty taste.
• Sugar: Sweetens the custard and balances other flavors.
• Cream Cheese: Creates smooth, creamy texture in the filling.
• Eggs: Provide structure and help set the custard.
• Vanilla Extract: Adds warm, classic background flavor.
• Almond Extract: Enhances nutty pistachio notes.
• Milk: Helps create smooth, creamy custard consistency.

• Whipped Cream: Light, airy topping that complements rich custard.
• Chopped Pistachios: Adds crunch and visual appeal to the pie.

How to Bake a Creamy and Balanced Pistachio Custard Pie

Step 1: Prepare Nutty Pie Crust

Grab a mixing bowl or food processor. Toss in flour, salt, and sugar. Chop cold butter into small pieces and blend until mixture looks like tiny pebbles. Sprinkle in chopped pistachios. Slowly add ice water until dough forms a soft ball. Shape into a flat disc, wrap in plastic, and chill in refrigerator for 30 minutes.

Step 2: Create Creamy Filling

• Vanilla extract
• Almond extract
• Milk

Fold in pistachio-sugar mixture and whisk until totally combined.

Step 3: Shape and Fill Pie

Warm up oven to 350°F. Roll out chilled dough and gently place in 9-inch pie dish. Crimp edges decoratively. Pour filling into prepared crust.

Step 4: Bake to Perfection

Slide pie into preheated oven. Bake 45-50 minutes until edges look set but center has a gentle wiggle.

Step 5: Cool and Chill

Let pie rest at room temperature for 1-2 hours. Refrigerate 2-3 hours until completely cold.

Step 6: Serve and Enjoy

Garnish with fluffy whipped cream and sprinkle of chopped pistachios. Slice and savor each creamy, nutty bite!

Tips to Get a Set and Silky Pistachio Pie Every Time

• Chill Dough Thoroughly: Refrigerate pie crust for at least 30 minutes to prevent shrinking and ensure a flaky texture during baking.
• Grind Pistachios Finely: Use a food processor to create a smooth, even pistachio powder for a consistent flavor and silky custard filling.
• Prevent Cracking: Bake the pie at a moderate temperature and avoid overbaking to maintain a creamy, crack-free custard surface.
• Room Temperature Ingredients: Bring cream cheese and eggs to room temperature before mixing to create a smoother, lump-free filling.
• Cooling Technique: Allow the pie to cool at room temperature first, then chill in the refrigerator to help the custard set properly and develop a rich, creamy consistency.

Storing Pistachio Custard Pie Without Losing Its Creaminess

• Refrigeration: Carefully wrap the pie with plastic wrap or aluminum foil and store in the refrigerator for up to 3-4 days. Keep the pie away from strong-smelling foods to preserve its delicate flavor.
• Freezing: Slice the pie into individual portions, wrap tightly in plastic wrap, then place in a freezer-safe container. Frozen custard pie maintains quality for 1-2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm individual slices in the oven at 300°F for 10-15 minutes to restore the pie's texture. Avoid microwaving, which can make the custard filling rubbery and compromise the delicate crust's crispness.

Tasty Pairings for Pistachio Custard Pie

• Pair with Nutty Espresso Martini: Combine the rich, creamy pistachio custard pie with a bold espresso martini that echoes the nutty undertones. The coffee's intensity cuts through the dessert's sweetness, creating a sophisticated flavor harmony.
• Match with Lavender Earl Grey Tea: Brew a delicate lavender-infused Earl Grey tea to complement the pie's creamy texture and pistachio notes. The floral and citrus hints of the tea provide a refreshing contrast to the dessert's richness.
• Serve with Salted Caramel Gelato: Top the chilled pie with a scoop of salted caramel gelato for an indulgent pairing. The caramel's deep sweetness and hint of salt enhance the pistachio's subtle nuttiness, creating a luxurious dessert experience.

Fun Variations That Keep Pistachio Custard Pie Exciting

• Green Nut Paradise: Replace pistachios with a mix of almonds and cashews, creating a creamy nutty variation with a delicate flavor profile.
• Mediterranean Magic: Incorporate orange zest and cardamom into the filling for a Middle Eastern-inspired dessert that brings warm, aromatic notes to the classic custard pie.
• No-Bake Nutty Delight: Transform the recipe into a chilled cheesecake-style dessert by using a graham cracker base and setting the filling in the refrigerator without baking, perfect for summer gatherings.
• Chocolate Pistachio Dream: Swirl melted dark chocolate through the custard filling and sprinkle cocoa-dusted pistachios on top for a rich, decadent version of the original pie.

Pistachio Custard Pie Recipe

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4.7 from 38 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Silky pistachio custard nestles in a buttery graham cracker crust, creating an elegant dessert that whispers Mediterranean charm. Creamy pistachio notes dance with sweet vanilla, inviting you to savor each luxurious spoonful of this irresistible pie.

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Ingredients

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Main Ingredients:

• 1 cup lightly salted roasted pistachios
• 4 large eggs
• 1 cup whole milk
• 8 oz cream cheese, softened

Sweeteners:

• 1 cup white granulated sugar
• 2 Tablespoons white granulated sugar

Flavor Enhancers and Crust Components:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 8 Tablespoons cold salted butter, cubed
• ¼ cup finely chopped pistachios
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 6–8 Tablespoons ice water

Topping:

• Whipped cream

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Instructions

1. Craft the pastry foundation by combining flour, salt, and sugar in a mixing vessel or food processor, ensuring even distribution of dry ingredients.
2. Incorporate cold butter into the dry mixture, working it until the texture resembles coarse pebbles or small peas.
3. Fold in finely chopped pistachios, then gradually introduce ice-cold water, mixing until the dough coheres into a unified mass.
4. Shape the dough into a compact disc, encase in plastic wrap, and allow to rest in the refrigerator for half an hour to develop optimal texture.
5. Warm the oven to 350°F (175°C), preparing for the pie’s transformation.
6. Pulverize pistachios with half the sugar in a blender, creating a fine, aromatic powder.
7. In a separate mixing bowl, whip cream cheese with remaining sugar until achieving a silky, uniform consistency.
8. Incorporate eggs individually, thoroughly blending after each addition to ensure a smooth custard base.
9. Introduce vanilla extract, almond essence, and milk, stirring to create a harmonious liquid mixture.
10. Gently fold the pistachio-sugar blend into the custard, whisking until achieving a completely homogeneous filling.
11. Retrieve the chilled dough and roll it out on a lightly floured surface, carefully transferring to a 9-inch pie dish.
12. Artfully crimp the pie’s edges, creating an elegant border.
13. Delicately pour the pistachio custard filling into the prepared crust, ensuring even distribution.
14. Bake for 45-50 minutes, watching for the outer edges to set while maintaining a subtle jiggle in the center.
15. Remove from oven and allow to cool at room temperature for 1-2 hours.
16. Refrigerate for an additional 2-3 hours to achieve complete chilling and optimal serving consistency.
17. Garnish with a dollop of whipped cream and a sprinkle of chopped pistachios before serving.

Notes

• Chill the dough thoroughly to ensure a flaky, tender crust that melts in your mouth.
• Toast pistachios lightly before grinding to enhance their rich, nutty flavor and aromatic profile.
• Use cold ingredients and minimal handling when making the pie crust to prevent tough, dense texture.
• Allow the custard pie to cool completely at room temperature before refrigerating to prevent condensation and soggy crust.
• The center should have a slight jiggle when baked, as it will continue setting during the cooling process.
• Garnish with freshly chopped pistachios just before serving to maintain their crisp texture and vibrant green color.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 425 kcal
• Sugar: 28 g
• Sodium: 230 mg
• Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 135 mg