Rosewater Pistachio Pie

Ingredients (1 9-inch pie)

Crust

• 1 unbaked 9-inch pie crust
  (shortcrust or graham both work—shortcrust is more classic)

Filling

• 1½ cups whole milk

• ½ cup heavy cream

• ¾ cup sugar

• 3 large eggs

• ¼ cup cornstarch

• ¼ tsp salt

• 1½ tsp rosewater (start small—you can adjust)

• ½ tsp vanilla extract

• ¾ cup finely ground pistachios (unsalted)

• Optional: 1–2 drops pink food coloring

Topping

• ⅓ cup chopped pistachios

• Optional: whipped cream or crème fraîche

• Optional garnish: dried rose petals (food-grade)

Instructions

1. Preheat & prep

   • Preheat oven to 350°F (175°C).

   • Place pie crust in dish and crimp edges.

2. Make the custard base

   • In a bowl, whisk sugar, cornstarch, and salt.

   • Add eggs and whisk until smooth.

3. Heat dairy

   • Warm milk and cream in a saucepan until just steaming (do not boil).

   • Slowly whisk the warm dairy into the egg mixture to temper it.

4. Flavor it

   • Stir in rosewater, vanilla, and ground pistachios.

   • Taste the mixture (yes, before baking!) and adjust rosewater carefully.

5. Bake

   • Pour filling into crust.

   • Bake 40–45 minutes, until edges are set and the center has a gentle wobble.

6. Cool & chill

   • Cool completely at room temperature.

   • Chill at least 2 hours before serving.

7. Finish

   • Sprinkle chopped pistachios over the top.

   • Garnish with whipped cream and rose petals if using.