In a large bowl or food processor, mix together the all-purpose flour, salt, and granulated sugar until well combined. Cut in the cold salted butter until the mixture resembles pea-sized crumbs. Fold in the finely chopped pistachios, then gradually add ice water, stirring until the dough just comes together.

Shape the pie dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step relaxes the gluten, ensuring a tender, flaky crust.

In a blender, grind the lightly salted roasted pistachios with half the sugar until finely ground. In a separate bowl, beat the cream cheese with the remaining sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition, followed by the vanilla and almond extracts, and whole milk. Finally, fold in the ground pistachios until the filling is uniform.

Preheat your oven to 350°F (175°C) while you roll out the chilled dough.

Carefully transfer the rolled-out crust into the greased pie dish, pressing it into the edges. Trim any overhanging dough, then pour the creamy filling into the crust.

Place the assembled Pistachio Custard Pie in the preheated oven and bake for 45-55 minutes. Look for a slight jiggle in the center and set edges, indicating it's ready.

Once baked, remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate the pie for at least 3 hours to enhance its flavors and texture before serving.