Easy Baked Pistachio Custard Pie Recipe | Creamy & Elegant Dessert
Creamy, nutty, and irresistibly elegant — this Baked Pistachio Custard Pie features a silky pistachio-infused custard baked inside a buttery pie crust. With its delicate flavor and smooth texture, it’s a show-stopping dessert perfect for holidays, dinner parties, or anytime you crave something special.
Equipment
- 9-inch pie pan (or tart pan with removable bottom)
- Saucepan
- Mixing bowls and whisk
- Fine mesh sieve
- Baking sheet and foil
- Roasting pan (for water bath)
- Instant-read thermometer (optional)
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or pistachio cookie crumbs)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the custard filling:
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs + 2 yolks
- ¾ cup granulated sugar
- ¼ tsp salt
- 3 tbsp pistachio paste (or finely ground pistachios, strained)
- ½ tsp vanilla extract
- Optional: ¼ tsp pistachio extract for stronger flavor
For garnish:
- Lightly sweetened whipped cream
- Chopped pistachios or pistachio dust
- Honey drizzle (optional)
Instructions
Prepare crust:
- Mix crumbs, sugar, and melted butter.Press into pie pan; bake at 350°F (175°C) for 8–10 minutes. Cool.
Infuse dairy:
- Warm milk and cream until steaming.Stir in pistachio paste (or steep ground pistachios, then strain).Add vanilla; cool slightly.
Make custard:
- Whisk eggs, yolks, sugar, and salt until smooth.Slowly temper warm pistachio dairy into eggs.Strain mixture for silky texture.
Bake:
- Pour custard into crust.Place pie pan in roasting pan; add hot water halfway up sides.Bake at 325°F (165°C) for 40–50 minutes, until edges set and center jiggles slightly.
Cool & chill:
- Remove from water bath; cool to room temp.Chill at least 4 hours (overnight best).
Serve:
- Garnish with whipped cream and chopped pistachios.Slice with a hot, dry knife for clean edges.
Notes
- Flavor balance: Pistachio paste gives natural flavor; add a micro-drop of extract if needed.
- Texture tip: Always strain custard before baking for a smooth finish.
- Don’t overbake: Pull when the center jiggles—custard sets as it cools.
- Make-ahead: Best baked the day before; flavors deepen overnight.
- Variations: Add lemon zest for brightness, cardamom for warmth, or a white chocolate drizzle for indulgence.
- Storage: Refrigerate covered up to 3–4 days; freeze uncut pie up to 1 month.