In a large mixing bowl or food processor, combine all-purpose flour, salt, and sugar until blended. Cut in cold salted butter until the mixture resembles coarse crumbs. Stir in finely chopped pistachios, then gradually add ice water until the dough holds together. Form into a disc, wrap in plastic, and chill for 30 minutes.

Preheat oven to 350°F (175°C). Blend lightly salted roasted pistachios with half of the sugar until finely ground. In a large bowl, beat cream cheese and remaining sugar until creamy. Add eggs one at a time, mixing well, then stir in vanilla, almond extract, and whole milk followed by the ground pistachio mixture.

Roll out the chilled dough to fit a 9-inch pie dish. Transfer to the dish and crimp the edges. Pour filling into the crust, ensuring it is evenly distributed.

Bake for 45 to 55 minutes until the outer edge is set and the center jiggles slightly. Avoid overbaking.

Let the pie cool completely at room temperature. Cover and refrigerate for at least 3 hours to set properly.

Before serving, consider adding a swirl of whipped cream and garnish with additional chopped pistachios.