Mix 2 ½ cups flour, 1 tbsp sugar, 1tsp salt, and 2 sticks of cold, unsalted butter (diced up) in a food processor.

Add 7 tbsp of water into mixture and pulse until moist clumps form.

Remove from food processor and form dough into two discs.

Saran wrap the discs and refrigerate for an hour.

After it's chilled, mold it to the shape of your pie tin then freeze for 30 minutes before baking in the oven at 425 F degrees.

Blind bake with some rice weighing down a piece of parchment paper in the middle of the pie for 17 minutes first.

Remove the rice and parchment paper, poke small holes all over the bottom crust with a fork and bake for a final 5 minutes.

Food process 1 cup of shelled pistachios for 10 straight minutes until pistachio butter forms.

Move the pistachio butter to a pot and add 3 tbsp cornstarch, ½ cup sugar, ½ tsp salt.

Mix well then stir in 3 eggs and 3 cups milk.

Heat the mixture while constantly stirring until it thickens and forms 'lazy' bubbles.

When it reaches pudding consistency, remove from heat and immediately strain the mixture through a fine mesh strainer.

Chill and refrigerate until ready to fill in the pie.

Whip 1 cup heavy whipping cream on medium until it reaches soft peaks.

Cut up some phyllo dough and criss-cross them to make an apple pie-like appearance to put on top of the cream.

Fill the pie crust with pistachio cream mixture, then cream, then the phyllo dough criss-cross.

Crush up more pistachios to sprinkle all over the top.