Creamy Pistachio Dessert Pie (Print Version)
# Ingredients:
→ For the crust
01 -
1 ¼ cups all purpose flour
02 -
½ teaspoon salt
03 -
2 Tablespoons white granulated sugar
04 -
8 Tablespoons cold salted butter, cubed
05 -
¼ cup finely chopped pistachios
06 -
6-8 Tablespoons ice water
→ For the filling
07 -
1 cup lightly salted roasted pistachios
08 -
1 cup white granulated sugar
09 -
8 oz cream cheese
10 -
4 large eggs
11 -
1 teaspoon vanilla extract
12 -
1 teaspoon almond extract
13 -
1 cup whole milk
14 -
whipped cream for topping
# Instructions:
01 -
Mix flour, salt and sugar in a bowl. Add cold butter and cut it in until you get pea-sized chunks. Stir in pistachios, then add ice water bit by bit until the dough forms a ball. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
02 -
Preheat oven to 350°F. Blend pistachios with half the sugar until finely ground. In another bowl, mix remaining sugar with cream cheese until smooth. Add eggs one at a time, mixing well after each. Stir in extracts and milk, then fold in the ground pistachio mixture until smooth.
03 -
Roll out the chilled dough and transfer to a 9-inch pie dish. Crimp the edges however you like.
04 -
Pour the filling into the crust and bake for 45-50 minutes. The outer 3 inches should be set but the middle might still be jiggly - that's normal as it'll finish setting while cooling. Cool completely for 1-2 hours, then refrigerate for 2-3 hours until cold.
05 -
Top with whipped cream and sprinkle with chopped pistachios before serving cold.
# Notes:
01 -
Store covered in the fridge for up to 3 days.
02 -
Not recommended for freezing due to the dairy content.