🌰 Pistachio Custard Pie 🥧

In a mixing bowl, combine the flour, salt, and sugar.

Cut in the butter until the mixture resembles coarse crumbs. 🧈
Gradually add the ice water, stirring until the dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes. ❄️
Make the pistachio custard:
In a saucepan, combine the milk, ground pistachios, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbling. 🍶
Remove from heat. In a small bowl, beat the eggs. Temper the eggs by gradually whisking in some of the hot pistachio mixture, then return everything to the pan. 🍳
Bring to a gentle boil, then reduce the heat and cook for an additional 2 minutes. Stir in the vanilla extract and optional green food coloring. Let cool slightly. 🍏
Assemble the Pie:

Roll the chilled dough and press into a 9-inch pie plate. Trim and crimp the edges. 🥧
Pour the custard into the crust. Chill in the refrigerator until set, about 3-4 hours. ❄️
Make the Whipped Cream:
Beat the heavy cream with the powdered sugar and vanilla until soft peaks form. 🍦
Spoon or pipe onto the chilled custard pie. Sprinkle with chopped pistachios and garnish with edible gold leaf, if using. ✨
Tips:
Relax Time: Make sure the crust and custard are well chilled to set properly for easy slicing. ❄️
Pistachio Flavor: For a more intense flavor, add a drop or two of pistachio extract to the custard. 🌰
Enjoy this decadent pistachio custard pie! 😋