1. mix the butter with the icing sugar and the almond powder. 2. Add an egg and continue beating. add the flour until a smooth paste is obtained. film and keep cool until use. 3. Pour pistachios into a pan and let them caramelize with icing sugar, add butter to loosen them easily, leave to cool. 4. Mix egg yolks with sugar and starch, heat the milk and pour this hot milk over the mixture once it is homogeneous, put it back on the heat until you obtain a creamy texture. 5. Add gelatin and butter then the pistachio paste. and mix it all up. then let the cream cool. 6. Line a pie tin with a pastry and cook at 170°c for 20 minutes. 7. Then come and poach your cream in your pie shell, decorate with caramelized pistachios and pistachio paste and voila!