Irresistible Baked Pistachio Custard Pie Recipe

There’s something truly special about a dessert that combines creamy custard with the subtle crunch of pistachios. This pistachio custard pie is a luscious treat that will quickly become a favorite at your dessert table. Whether you’re celebrating a holiday, hosting a dinner party, or just craving a comforting sweet treat, this pie delivers on both flavor and texture.

this Recipe

You’ll love how easy it is to make this baked pistachio custard pie, with a silky filling nestled in a buttery crust. It’s a perfect way to showcase the rich, nutty flavor of pistachios in a creamy, dreamy dessert.

Why You’ll Love This Recipe

• Rich, creamy custard with a delicate pistachio flavor.
• Easy to prepare with simple ingredients you likely have on hand.
• Perfectly balanced sweetness and nuttiness for all palates.
• Elegant dessert ideal for special occasions or casual gatherings.
• Great make-ahead recipe that tastes even better after chilling.

Ingredients

Gather these ingredients to create your irresistible baked pistachio custard pie. The crust and filling come together beautifully to deliver a smooth, nutty dessert.

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 tablespoons ice water
• 1 cup shelled unsalted pistachios, finely chopped
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon all-purpose flour (for filling)
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract (optional)

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8
• Calories (approx. per serving): 350

How to Make Irresistible Baked Pistachio Custard Pie: A Creamy Delight for Every Occasion!

1. Preheat your oven to 375°F. In a mixing bowl, combine the flour and salt for the crust.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together.
3. Shape the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 20 minutes.
4. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim excess edges, and prick the base with a fork.
5. Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment paper and bake another 5 minutes until lightly golden. Remove from oven and set aside.
6. In a saucepan, heat the milk and heavy cream over medium heat until just simmering. Remove from heat.
7. In a bowl, whisk together eggs, sugar, flour, salt, vanilla extract, and almond extract if using. Slowly whisk the hot milk mixture into the eggs to temper them.
8. Stir in the finely chopped pistachios, then pour the custard into the pre-baked crust.
9. Bake at 350°F for 35-40 minutes until the custard is set but still slightly wobbly in the center. Let cool completely, then refrigerate for at least 2 hours before serving.

Tips for the Best Results

• Use cold butter and ice water for a flaky pie crust.
• Chop pistachios finely but leave some texture for crunch.
• Don’t overbake the custard; it should be just set with a slight jiggle.
• Allow the pie to fully chill to enhance the creamy texture.
• For extra flavor, toast the pistachios lightly before chopping.

Storage and Reheating

Store your pistachio custard pie covered tightly in the refrigerator for up to 3 days. The custard filling keeps its creamy texture well when chilled.

If you’d like to reheat, warm slices gently in a low oven (300°F) for 5-7 minutes or until just warmed through, but the pie is best enjoyed cold or at room temperature.

Frequently Asked Questions

Can I use a store-bought pie crust for this recipe?

Yes, a store-bought crust works well if you’re short on time. Just blind bake it first to avoid a soggy bottom before adding the custard filling.

How can I make this pie nut-free?

To make it nut-free, simply omit the pistachios and replace them with toasted sunflower seeds for a similar texture, though the flavor will differ.

Can I make this pie ahead of time?

Absolutely! This pie tastes even better after chilling overnight, making it a great make-ahead dessert for gatherings or special occasions.

What is the best way to chop pistachios for this recipe?

Use a sharp knife to finely chop the pistachios, leaving some slightly larger pieces for texture. Avoid grinding them into a powder to keep a pleasant crunch.