In a mixing bowl or food processor, combine flour, salt, and granulated sugar. Cut in cold salted butter until the mixture resembles crumbs. Stir in finely chopped pistachios, adding ice water until the dough holds. Chill for 30 minutes.

Preheat oven to 350°F (175°C). In a food processor, blend roasted pistachios with half of the sugar until finely ground. In another bowl, beat cream cheese with remaining sugar. Add eggs one at a time and mix well, then incorporate vanilla, almond extracts, milk, and ground pistachios. Whisk until smooth.

Roll out the chilled pie crust and fit into a 9-inch pie dish. Pour filling into the crust and smooth the top. Bake for 45-55 minutes until the outer edges are set and the center is slightly jiggly.

Allow the pie to cool for 1-2 hours at room temperature, then refrigerate for at least 3 hours before serving.

Top with whipped cream and chopped pistachios before serving. Slice and enjoy!