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