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1
In a medium saucepan, whisk 2 tablespoons of the sugar with the cornstarch and salt.
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2
Whisk in the egg yolk, then whisk in the milk and vanilla bean and seeds.
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3
Bring to a simmer over moderately high heat, whisking constantly, and cook until a loose custard forms, about 3 minutes.
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4
Strain into a bowl and press a sheet of plastic wrap directly onto the surface of the custard.
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5
Let cool, then refrigerate until chilled, at least 2 hours.
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6
Preheat the oven to 350.
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7
Toast the almonds and pistachios on a rimmed baking sheet for about 8 minutes, stirring occasionally, until lightly browned.
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8
Transfer to a rack to cool; coarsely chop the nuts.
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9
Leave the oven on.
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10
Butter a 9-inch pie plate.
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11
Set 1 sheet of phyllo on a work surface and brush the top with some of the melted butter.
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12
Arrange the buttered phyllo in the pie plate and sprinkle with 2 tablespoons of the nuts.
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13
Repeat the process with the remaining phyllo sheets and melted butter, and more of the nuts; reserve the remaining nuts.
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14
Poke holes through and around the phyllo layers with a fork.
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15
Using scissors, trim the overhanging dough.
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16
Bake for about 25 minutes, until the phyllo is golden brown and crisp, rotating the pie dish halfway through baking.
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17
Place the dish on a rack set over a foil-lined rimmed baking sheet.
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18
Meanwhile, in a small saucepan, stir the remaining 1 cup of sugar with the water and lemon juice.
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19
Bring to a boil over high heat and cook until the syrup thickens slightly, about 4 minutes.
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20
Slowly drizzle the syrup all over the phyllo crust, including the edge.
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21
Let cool completely.
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22
To serve, pour half of the custard into the crust and sprinkle the reserved nuts on top.
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23
Serve the pie sliced into wedges with the remaining custard on the side.
