Put all the ingredients for the dough (almond flour and salt) in a food processor. Pulse until well blended and the mixture begins to assemble. Transfer the mixture to a round 9-inch springform pan. Press the mixture against the bottom and sides of the baking pan, spreading it as evenly as possible. Cool the crust in the fridge for at least 6 hours or overnight. Chill until ready to serve.
In a medium, heat-resistant bowl, put the yolks, 1/4 cup of sugar, cornstarch, and salt. Mix everything together.
In a small pot over medium heat, warm the milk and the remaining 1/4 cup of sugar until it boils softly. Slowly, pour the mixture of hot milk in the bowl with egg batter, beating constantly until smooth. After adding the mixture of milk into the egg batter, transfer it back to the pot and put it over medium heat. Cook until thick, stirring constantly for 2-3 minutes.
Sift the custard through a mesh sieve pouring it into a cup and pressing through the sieve with a rubber spatula. Add the vanilla extract and cardamom to the custard and beat until well combined. Cover the cup with a plastic wrap pushed directly over the cream top and leave in the fridge until cold. You may also leave the cup in the freezer for 15-30 minutes.
For the assembly, pour the custard over the crust of the pie and spread evenly. Place the strawberry slices on top. Chill until ready to serve. Carefully separate the sides of the springform pan from the bottom. Sprinkle the chopped pistachios on the pie right before serving. Serve immediately.
*It is important for the crust to cool off completely. If the crust gets soft, put it back in the fridge.