In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in cold salted butter until the mixture resembles pea-sized crumbs.

Stir in finely chopped pistachios, then slowly drizzle in ice water, mixing until the dough forms. Shape it into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.

In a food processor, blend lightly salted roasted pistachios with half of the sugar until finely ground.

In a separate bowl, beat cream cheese and the remaining sugar until smooth. Gradually add large eggs, one at a time, mixing well after each addition, followed by vanilla and almond extracts, and whole milk until fully incorporated.

Preheat your oven to 350°F (175°C). Roll out the chilled dough into a 9-inch pie dish, ensuring an even thickness. Crimp the edges neatly and pour the prepared filling into the crust, smoothing the top.

Carefully place the pie in the preheated oven and bake for 45-55 minutes. The edges should be set while the center remains slightly jiggly when you gently shake the pie.

Once baked, remove the pie from the oven and let it cool completely on a wire rack. Then refrigerate for at least 3 hours before serving, topped with whipped cream and finely chopped pistachios.