Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter (cold)
- 5-6 tablespoons cold water
- 1 cup shelled pistachios
- 2 cups whole milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Powdered sugar (for dusting)
- Additional crushed pistachios (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix flour, salt, and sugar in a medium bowl. Cut in butter until it resembles coarse crumbs. Add cold water and mix until just combined, then refrigerate for at least 30 minutes.
- Roll out the chilled dough and fit it into a 9-inch pie dish. Blind bake for 15 minutes, then remove weights and bake for an additional 5-7 minutes until lightly golden.
- In a saucepan, combine pistachios and milk over low heat for 10 minutes. Cool, blend until smooth, and strain.
- Whisk eggs, sugar, and vanilla until frothy, then mix in the strained pistachio milk.
- Pour the custard into the pre-baked crust and bake for 35-40 minutes until slightly jiggly in the center.
- Cool completely and refrigerate before serving. Dust with powdered sugar and garnish with crushed pistachios.
Notes
Chill well before serving to enhance flavor and texture. Pair with whipped cream or fresh berries for extra delight.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian