PISTACHIO CUSTARD PIE RECIPES

Steps:

• In a medium saucepan, whisk 2 tablespoons of the sugar with the cornstarch and salt. Whisk in the egg yolk, then whisk in the milk and vanilla bean and seeds. Bring to a simmer over moderately high heat, whisking constantly, and cook until a loose custard forms, about 3 minutes. Strain into a bowl and press a sheet of plastic wrap directly onto the surface of the custard. Let cool, then refrigerate until chilled, at least 2 hours.
• Preheat the oven to 350°. Toast the almonds and pistachios on a rimmed baking sheet for about 8 minutes, stirring occasionally, until lightly browned. Transfer to a rack to cool; coarsely chop the nuts. Leave the oven on.
• Butter a 9-inch pie plate. Set 1 sheet of phyllo on a work surface and brush the top with some of the melted butter. Arrange the buttered phyllo in the pie plate and sprinkle with 2 tablespoons of the nuts. Repeat the process with the remaining phyllo sheets and melted butter, and more of the nuts; reserve the remaining nuts.
• Poke holes through and around the phyllo layers with a fork. Using scissors, trim the overhanging dough. Bake for about 25 minutes, until the phyllo is golden brown and crisp, rotating the pie dish halfway through baking. Place the dish on a rack set over a foil-lined rimmed baking sheet.
• Meanwhile, in a small saucepan, stir the remaining 1 cup of sugar with the water and lemon juice. Bring to a boil over high heat and cook until the syrup thickens slightly, about 4 minutes. Slowly drizzle the syrup all over the phyllo crust, including the edge. Let cool completely.
• To serve, pour half of the custard into the crust and sprinkle the reserved nuts on top. Serve the pie sliced into wedges with the remaining custard on the side.

Steps:

• To Make Pie Dough: Stir together flour, sugar, salt, and cocoa in a large bowl. Use a pastry blender or a fork to cut in butter until the mixture resembles coarse meal with pea-size bits of butter throughout. (Or combine dry ingredients in a food processor, then pulse in butter.) Drizzle in 1 to 2 tablespoons of ice water at a time (up to 6 tablespoons total), tossing after each addition, and using only enough water to make dough clump together when squeezed. Add vanilla (if using). Pat dough into a 4-inch circle, tightly cover with plastic wrap or parchment, and chill for 30 minutes or up to 2 days (or freeze for up to 3 months). To Make Pie: Preheat oven to 400°F. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using large holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides, and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20 minutes. Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes; remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool on a rack. Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan. Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute more; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell; cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days. When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) in a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add a dollop of pistachio cream to each slice.