Start by preheating your oven to 375°F (190°C). In a food processor, pulse 1 ½ cups of all-purpose flour, ½ cup of cold, cubed unsalted butter, and ¼ cup of granulated sugar until the mixture resembles coarse crumbs. Add 2-3 tablespoons of ice water, one tablespoon at a time, and pulse until the dough comes together.

Press the dough into a 9-inch pie pan, making sure to cover the bottom and sides evenly. Use a fork to prick the bottom of the crust to prevent air bubbles. Chill the crust in the fridge for 30 minutes.

Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are golden. Remove the weights and parchment paper, then bake for another 5 minutes to ensure the bottom is cooked through. Let the crust cool completely.

In a food processor, grind 1 cup of shelled pistachios into a fine powder. Be careful not to over-process, or they’ll turn into pistachio butter.

In a saucepan, whisk together the ground pistachios, ½ cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes.

Remove the filling from the heat and let it cool to room temperature. Stir occasionally to prevent a skin from forming.

In a mixing bowl, combine 1 cup of room-temperature mascarpone cheese, ¼ cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a whisk or hand mixer to whip the mixture until smooth and creamy. Be careful not to overwhip, as this can cause the mascarpone to separate.

Spread the cooled pistachio filling evenly into the crust. Use a spatula to smooth the surface.

Next, spread the mascarpone layer over the pistachio filling. Again, use a spatula to create a smooth, even layer.

Chill the pie in the fridge for at least 4 hours, or until set.

Before serving, sprinkle the pie with ¼ cup of chopped pistachios. Melt 2 tablespoons of white chocolate and drizzle it over the top for a beautiful finishing touch.

Slice the pie into 8 pieces and serve cold.