Pistachio Custard Pie Dessert (Version for Printing)
Luscious baked pistachio custard in a crunchy crust, finished with whipped cream for a decadent dessert treat.
# Ingredients You’ll Need:
→ Crust
01 -
155 g all-purpose flour
02 -
0.5 g fine salt
03 -
25 g white granulated sugar
04 -
115 g cold salted butter, cubed
05 -
30 g finely chopped pistachios
06 -
90–120 ml ice water
→ Filling
07 -
130 g roasted lightly salted pistachios
08 -
200 g white granulated sugar
09 -
225 g cream cheese, softened
10 -
4 large eggs
11 -
5 ml vanilla extract
12 -
5 ml almond extract
13 -
240 ml whole milk
→ Topping
14 -
Whipped cream, for serving
15 -
Chopped pistachios, for garnish
# How to Make It:
01 -
Combine flour, salt, and sugar in a bowl or food processor. Add cold cubed butter and cut into the mixture until pea-sized crumbs form. Incorporate finely chopped pistachios. Gradually add ice water, mixing gently until dough just comes together. Shape into a disc, wrap, and refrigerate for at least 30 minutes.
02 -
Preheat oven to 175°C. In a food processor, blend pistachios with 100 g of sugar until finely ground. In a separate bowl, beat softened cream cheese with remaining 100 g sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Whisk in vanilla, almond extract, and milk. Stir in ground pistachio mixture until smooth.
03 -
Roll out chilled dough to fit a 23 cm pie dish. Transfer dough to the dish and crimp edges as desired. Pour prepared pistachio filling into the crust.
04 -
Place pie in the oven and bake for 45–50 minutes. The outer ring should be set, with the centre still slightly jiggly. Remove and allow to cool completely at room temperature for 1–2 hours.
05 -
Refrigerate the cooled pie for 2–3 hours until thoroughly chilled. Slice and serve cold, topped with whipped cream and a sprinkle of chopped pistachios.
# Extra Tips:
01 -
For the best texture, avoid overworking the crust dough and ensure a minimum chilling time prior to rolling. Store leftover pie covered in the refrigerator for up to three days. Freezing is not recommended due to the high dairy content.