In a large bowl or food processor, combine flour, salt, and sugar. Cut in butter until it resembles small peas. Stir in pistachios and mix in ice water until a dough forms. Shape into a disc and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C). Blend the pistachios with half the sugar until finely ground. In a bowl, blend cream cheese and remaining sugar until smooth. Add eggs one at a time, mixing well.

Incorporate vanilla, almond extract, and milk into cream cheese mixture. Add ground pistachio mixture and gently fold until smooth.

Roll out the chilled crust to 1/8-inch thick, transfer to a 9-inch pie dish, and crimp edges. Pour filling into crust and smooth the top.

Bake for 45-55 minutes until edges set and center jiggles slightly. Monitor towards the end to prevent over-browning.

Cool on a wire rack for 1-2 hours, then refrigerate for at least 3 hours before serving.