In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in the cold salted butter using a pastry cutter until pea-sized chunks form. Stir in chopped pistachios and gradually add ice water until the dough holds together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C). Blend pistachios with half of the sugar until finely ground. In a separate bowl, cream remaining sugar with cream cheese. Add eggs one at a time, mix well after each addition. Incorporate vanilla extract and milk, then whisk in the ground pistachio mixture.

Roll out the chilled crust until 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently. Pour the pistachio filling into the crust, spreading evenly.

Bake in the preheated oven for 45-55 minutes until the outer 3 inches of filling are set and the center is slightly jiggly. Watch carefully to avoid overbaking.

Remove from oven and cool at room temperature for 1-2 hours. Refrigerate for 2-3 hours before serving.

Slice the chilled pie and top each slice with whipped cream and chopped pistachios for garnish.