In a large bowl or food processor, combine all-purpose flour, salt, and granulated sugar. Cut in cold salted butter until crumbly. Stir in finely chopped pistachios and gradually add ice water until dough forms. Shape into a disc and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C). Blend lightly salted pistachios with half of the sugar until finely ground. In a separate bowl, beat remaining sugar and cream cheese until smooth. Add eggs, mixing well, then incorporate extracts, whole milk, and ground pistachios.

Roll out the pie crust and fit it into a 9-inch pie dish, crimping edges. Pour the pistachio filling into the crust and bake for 45-50 minutes, until edges are set and center jiggles.

Cool at room temperature for at least 2 hours, then refrigerate for 3 hours. Serve chilled, topped with whipped cream and additional chopped pistachios.