In a large mixing bowl, combine the flour, salt, and sugar. Cut in the cold cubed butter using a pastry cutter or fork until the texture resembles coarse crumbs.

Stir in the chopped pistachios. Gradually add ice water, one tablespoon at a time, mixing gently until a dough forms. Be careful not to overmix.

Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (177°C).

In a food processor or blender, pulse the pistachios with ½ cup of the sugar until the mixture becomes finely ground.

In a separate bowl, beat the softened cream cheese with the remaining ½ cup sugar until smooth.

Add the eggs one at a time, mixing thoroughly after each addition.

Stir in the vanilla extract, almond extract, and whole milk. Fold in the ground pistachio mixture until well combined.

Roll out the chilled dough and place it into a 9-inch pie dish. Trim and crimp the edges as desired.

Pour the pistachio filling into the prepared crust.

Bake the pie for 45 to 50 minutes. The edges should be set while the center remains slightly jiggly—this is normal and will firm up as it cools.

Allow the pie to cool completely at room temperature for 1 to 2 hours. Then refrigerate for an additional 2 to 3 hours until chilled.

Top slices with whipped cream and a sprinkle of chopped pistachios for added texture and flavor.