In a bowl (or food processor) combine flour, salt and 2
tablespoons sugar. Add cold butter and cut into the flour
mixture using a sturdy fork until butter is in pea sized chunks.
If using a food processor, pulse for about 30 seconds.
Add in pistachios, then add cold water 1-2 Tablespoons at a
time, and mix the dough together just enough to form a ball.
Careful not to overwork the dough. Shape the dough into a disc
and wrap in plastic wrap. Refrigerate for at least 30 minutes
before using.
Preheat the oven to 350°F (175°C). In a blender or food
processor, combine the pistachios and half a cup of white sugar
to help prevent caking. Blend until pistachios are finely
ground.
In a bowl, mix together the other half cup of white sugar with
the softened cream cheese until smooth and creamy. Add in the
eggs one at a time, mixing well in between each addition.
Add in the vanilla and almond extracts and milk and whisk
together. Add in ground pistachio mixture and whisk until
smooth.
Roll out the pie crust and transfer to a 9” inch pie dish, then
crimp the edges as desired.
Pour the pie filling into the crust. Bake for 45-50 minutes,
until the outer 3 inches of the pie is set. May still be jiggly
in the middle, this is normal and the pie finishes cooking as it
cools.
Cool completely (at least 1-2 hours) and refrigerate 2-3 hours
until cold. Serve cold with whipped cream and sprinkled chopped
pistachios on top.
