Pistachio Pie

This simple Pistachio Pie recipe will be a crowd-pleaser at any gathering! Incredibly creamy and utterly delicious, this no-bake pistachio pie can be whipped up in just minutes and is ideal for family events, potlucks, and picnics!

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Few things are as satisfying as a delightful slice of this pistachio pie. It offers the ideal blend of sweet and nutty flavors, complete with a buttery crust and a crunchy pistachio topping that's sure to tempt you into having a second piece.

More Recipes ⭐ Cool Whip Pie | Hershey Pie | No Bake Coconut Cream Pie

Envision biting into a slice of this divine pistachio pie – where the graham crust crumbles to reveal a rich, creamy filling.

The delicious pistachio flavor, enriched with silky smooth cream cheese, marshmallow fluff, and whipped topping, along with the crunch of the pistachio garnish, will dance delightfully on your taste buds.

What you'll need to make this pistachio pudding pie:

• 6-ounce (9-inch) pre-made graham cracker crust
• 3.4-ounce box of pistachio instant pudding mix
• 1 cup of whole milk
• 8 ounces of cream cheese, softened to room temperature
• 1 cup of marshmallow fluff
• 8 ounces of extra creamy Cool Whip whipped topping, thawed and divided
• ½ cup of lightly salted pistachio nuts, finely chopped

Making this pie is straightforward, particularly with a store-bought graham cracker crust as the foundation.

Simply mix the pudding, milk, cream cheese, and other filling components, then spread them into the crust. After that, just allow it a few hours in the refrigerator to chill and firm up before you enjoy.

FIRST STEP: Remove the plastic insert to the ready-made graham cracker crust. Save the plastic insert to use as a lid for storing the pie while refrigerated.

SECOND STEP: Whisk together the instant pistachio pudding and whole milk in a medium bowl for one to two minutes or until it thickens. Set aside.

THIRD STEP: In a large mixing bowl on medium speed with a hand mixer, beat the softened cream cheese and marshmallow fluff for one to two minutes or until fluffy and no lumps remain.

FOURTH STEP: Add the prepared pistachio pudding mixture, 4 ounces (half an 8-ounce container) of the thawed extra creamy whipped topping, and ¼ cup of the finely chopped pistachio nuts to the beaten cream cheese mixture.

Fold all the ingredients together until well combined.

FIFTH STEP: Transfer the pistachio pie filling into the prepared graham cracker crust and smooth the top in an even layer.

SIXTH STEP: Refrigerate the pie for four hours or up to overnight to allow the filling to fully set and chill.

SEVENTH STEP: Once chilled, you can garnish your pistachio pie by placing the remaining four ounces of extra creamy whipped topping into a piping bag or large plastic zip-top bag fitted with a piping tip and piping the whipped topping around the edges of the pie. 

EIGHTH STEP: Sprinkle the remaining ¼ cup of finely chopped pistachios over the top of the pie. 

Try this irresistible creamy pistachio pie recipe and it might just become your new go-to favorite. With its gentle crunch, rich creamy taste, and distinct nutty pistachio flavor, this pie combines simple ingredients in a tempting and unforgettable way.

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Pistachio Pie

This simple Pistachio Pie recipe will be a crowd-pleaser at any gathering! Incredibly creamy and utterly delicious, this no-bake pistachio pie can be whipped up in just minutes and is ideal for family events, potlucks, and picnics!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 378 kcal

Ingredients

  

1x2x3x

• 6 ounce pre-made graham cracker crust (9-inch)
• 3.4 ounces instant pistachio pudding mix
• 1 cup whole milk
• 8 ounces cream cheese (softened to room temperature)
• 1 cup marshmallow fluff
• 8 ounces extra creamy Cool Whipped Topping (thawed and divided)
• ½ cup lightly salted pistachio nuts (finely chopped)

DIRECTIONS

 

• Remove the plastic insert to the ready-made graham cracker crust. Save the plastic insert to use as a lid for storing the pie while refrigerated.
• In a medium bowl, whisk together the instant pistachio pudding and whole milk for 1 to 2 minutes or until it thickens. Set aside.
• In a large mixing bowl on medium speed with a handheld mixer, beat the softened cream cheese and marshmallow fluff for 1 to 2 minutes or until fluffy and no lumps remain.
• Add the prepared pistachio pudding to the beaten cream cheese, 4 ounces (half an 8-ounce container) of the thawed extra creamy whipped topping, and ¼ cup of the finely chopped pistachio nuts. Fold all the ingredients together until well combined.
• Transfer the pistachio pie filling into the prepared graham cracker crust and smooth the top in an even layer.
• Refrigerate the pie for 4 hours or up to overnight to allow the filling to fully set and chill.
• Once chilled, you can garnish your pistachio pie by placing the remaining 4 ounces of extra creamy whipped topping into a piping bag or large plastic zip-top bag fitted with a piping tip and piping the whipped topping around the edges of the pie.
• Sprinkle the remaining ¼ cup of finely chopped pistachio nuts over the top of the pie.

Notes

• It’s highly recommended to make this simple dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
• While not required, I’d recommend setting your premade pie crust into a 9-inch pie plate to give it a bit of extra stability on the bottom.
• Make sure your cream cheese is at room temperature, so you don’t end up with lumps in the pistachio filling.

Nutrition

Calories: 378kcal | Carbohydrates: 45g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 351mg | Potassium: 192mg | Fiber: 1g | Sugar: 31g | Vitamin A: 430IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 1mg

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