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Creamy Baked Pistachio Custard Pie Recipe

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4.1 from 10 reviews

This deliciously creamy Baked Pistachio Custard Pie features a buttery pistachio crust and a rich filling of cream cheese, eggs, milk, and finely ground pistachios. Topped with whipped cream and crunchy pistachios, it’s a perfect decadent dessert for any occasion.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

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 (divided into ½ cup and ½ cup)
  • 8 oz cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk
  • Whipped cream for topping

Instructions

  1. Prepare the crust: In a bowl or food processor, combine the all purpose flour, salt, and 2 tablespoons sugar. Add the cold cubed 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. Stir in the finely chopped pistachios. Add ice water 1-2 tablespoons at a time, mixing just enough to form a ball of dough. Do not overwork the dough. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat the oven: Set your oven to 350°F (175°C) so it reaches the right temperature while you prepare the filling.
  3. Prepare the pistachio filling: In a blender or food processor, combine the lightly salted roasted pistachios and half a cup of sugar to prevent clumping. Blend until finely ground. In a separate bowl, beat the softened cream cheese with the remaining half cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts, then whisk in the whole milk until combined. Finally, fold in the ground pistachio mixture and whisk until the filling is smooth and uniform.
  4. Assemble the pie: Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and crimp the edges decoratively. Pour the pistachio filling into the prepared crust, spreading it evenly.
  5. Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes. The outer 3 inches of the pie should be set, though the center might still jiggle slightly—this is normal as the pie will continue to set while cooling.
  6. Cool and chill: Allow the pie to cool completely at room temperature for 1-2 hours. Then refrigerate the pie for an additional 2-3 hours to ensure it is fully set and served cold.
  7. Serve: Before serving, top the pie with whipped cream and sprinkle with chopped pistachios for added crunch and flavor. Enjoy your creamy pistachio custard pie!

Notes

  • Be careful not to overwork the pie dough to ensure a tender crust.
  • The pie may still jiggle in the center when pulled from the oven; this is expected and it will firm up as it cools.
  • Using lightly salted pistachios balances the sweetness of the filling.
  • For best results, chill the pie thoroughly before serving to allow custard to fully set.
  • Can be made a day ahead and stored in the refrigerator.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/creamy-baked-pistachio-custard-pie-recipe/