Prep the crust: Heat the oven to 350°F (175°C). Mix graham cracker crumbs, 2 tablespoons granulated sugar (taken from the 1/2 cup), and a pinch of salt in a bowl. Stir in melted butter until the crumbs resemble wet sand. Press firmly into a 9-inch pie plate, going up the sides. Bake 8–10 minutes, then cool completely.

Make the pistachio paste: Add pistachios and the remaining granulated sugar to a food processor. Pulse until the nuts are finely ground, then run continuously until it forms a thick, slightly oily paste. Scrape down the sides as needed. This is your flavor base.

Whip the cream: In a cold bowl, whip 1 cup heavy cream to medium-stiff peaks. Don’t overbeat. Chill in the fridge while you make the base.

Create the creamy base: In a separate bowl, beat softened cream cheese with powdered sugar until smooth and fluffy. Add vanilla, almond extract (if using), and a pinch of salt. Beat in the pistachio paste until fully combined.

Adjust texture: Add 2–3 tablespoons milk, 1 tablespoon at a time, mixing just until the filling is silky and spreadable. It should hold its shape but not feel stiff.

Fold in whipped cream: Gently fold the whipped cream into the pistachio base in two additions. If using a drop or two of food coloring, add it now and fold just until uniform.

Fill and chill: Spoon the filling into the cooled crust and smooth the top. Cover lightly and refrigerate at least 4 hours, preferably overnight, to set.

Whipped topping: Whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar to soft peaks. Spread or pipe over the chilled pie.

Garnish and serve: Roughly chop extra pistachios and sprinkle over the top. Slice with a sharp knife, wiping the blade between cuts for clean slices.