In a medium bowl or food processor, combine all-purpose flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Stir in finely chopped pistachios, then add ice water gradually until dough forms. Chill for at least 30 minutes.

Preheat your oven to 350°F (175°C).

In a blender, mix lightly salted roasted pistachios with half of the sugar until finely ground. In a separate bowl, beat cream cheese and remaining sugar until creamy. Add eggs one at a time, then incorporate vanilla and almond extracts, followed by milk. Blend in the ground pistachio mixture until smooth.

Roll out the chilled crust on a floured surface until it fits your 9-inch pie dish. Transfer the crust to the dish and trim any excess dough from the edges. Pour the filling into the crust and spread it evenly.

Bake the pie in the preheated oven for 45-55 minutes until the crust is golden and the filling is mostly set with a slight jiggle in the center.

Allow the pie to cool completely on a wire rack for 1-2 hours, then refrigerate for at least 3 hours before serving.

Slice the chilled pie and serve with a dollop of whipped cream and additional chopped pistachios for garnish.