In a mixing bowl or food processor, combine all-purpose flour, salt, and sugar. Cut in cold salted butter until the mixture resembles pea-sized crumbs.

Stir in finely chopped pistachios, then gradually add ice water until the dough comes together. Shape it into a disc, wrap in plastic, and refrigerate for at least 30 minutes to firm up.

Preheat your oven to 350°F (175°C) for baking the Pistachio Custard Pie.

In a blender, pulse half a cup of sugar with lightly salted roasted pistachios until finely ground.

In a separate bowl, beat softened cream cheese with the remaining sugar until smooth, then add eggs one at a time, mixing well after each.

Combine vanilla and almond extracts, milk, and the ground pistachio mixture until thoroughly blended.

Roll out the chilled dough on a floured surface to about 1/8-inch thickness.

Carefully transfer the rolled dough to a 9-inch pie dish, crimping the edges to create a decorative border.

Pour the prepared pistachio filling into the crust, ensuring it is evenly distributed.

Place the assembled pie in the preheated oven and bake for 45-55 minutes. Look for the outer edge to be set, while the center should remain slightly jiggly.

Allow the baked Pistachio Custard Pie to cool completely on a wire rack.

Once cooled, cover it and refrigerate for at least 3 hours or overnight.

Once chilled, slice the pie into wedges and serve it cold with a generous dollop of whipped cream on top.