Pistachio Custard Pie

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A silky, nutty dessert that feels like spring in every bite


This Pistachio Custard Pie is a creamy, nutty dream that tastes like sunshine and comfort in one slice. The smooth custard filling is lightly sweetened, infused with real pistachio flavor, and nestled in a buttery, flaky crust — perfect for holidays, brunch, or a cozy afternoon treat. 🌿 It’s simple to make ahead, requires minimal prep, and looks absolutely stunning on any dessert table. Whether you’re hosting Easter, a tea party, or just craving something elegant yet easy, this pie will win hearts and taste buds alike. Plus, it sets beautifully every time — no fuss, just pure pistachio bliss! 💚

⏱️ Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 55 minutes
  • Servings: 8 slices

📝 Ingredients

  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • 1 cup shelled pistachios (unsalted)
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 3 large eggs
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional, enhances pistachio flavor)
  • Pinch of salt
  • Whipped cream & crushed pistachios for garnish

✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

  • Blender or food processor
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Rubber spatula
  • Pie dish
  • Cooling rack

👩‍🍳 Step-by-Step Instructions

  1. Preheat & prepare crust: Preheat oven to 375°F (190°C). Line your pie crust in a 9-inch dish, prick the bottom with a fork, and blind-bake for 10 minutes. Let cool.
  2. Blend pistachios: In a blender, combine pistachios with milk. Blend until smooth and pale green.
  3. Make custard base: In a medium saucepan, whisk eggs, sugar, cornstarch, salt, and cream. Slowly add the pistachio milk while whisking continuously.
  4. Cook until thick: Place over medium heat and cook for 6–8 minutes, whisking constantly, until thickened and creamy. It should coat the back of a spoon.
  5. Add flavor: Stir in vanilla and almond extract. Remove from heat and let cool for 10 minutes.
  6. Assemble & bake: Pour custard into pre-baked crust. Bake at 350°F (175°C) for 25–30 minutes, until edges are set but center still jiggles slightly.
  7. Cool & chill: Cool completely on a rack, then chill in the refrigerator for at least 2 hours.
  8. Serve: Top with whipped cream and crushed pistachios before slicing. 🥰

💡 Pro Tips

  • Storage: Refrigerate leftover pie for up to 4 days. Cover with plastic wrap or a pie dome.
  • Make-ahead: You can prepare the custard a day early and assemble before baking.
  • Crust options: Swap traditional crust for a graham cracker or cookie crust for extra flavor.
  • Texture trick: For an ultra-smooth custard, strain the pistachio milk through a fine sieve before cooking.

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