Description
Baked Pistachio Custard Pie is a creamy, nutty holiday dessert made with instant pistachio pudding, evaporated milk, eggs, sugar, and a flaky pie crust.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 2 (3.4 oz) boxes instant pistachio pudding mix
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract (optional)
- Whipped cream, for topping
- Crushed pistachios, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set it on a baking sheet.
- In a mixing bowl, whisk together instant pistachio pudding mix, eggs, evaporated milk, sugar, and almond extract until smooth.
- Pour custard mixture into the pie shell. Bake for 45–55 minutes, or until the center is set but slightly jiggly.
- Let the pie cool for 1 hour, then refrigerate for at least 3 hours.
- Top with whipped cream and crushed pistachios before slicing.
Notes
- This pie can be made ahead of time for holiday gatherings.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg