Pistachio Pie

Table of Contents

1. Pistachio Pie Ingredients
2. Substitutions and Additions
3. How to Make Pistachio Pie
4. How to Serve Pistachio Pie
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Pistachio Pie is the perfect mix of sweet and nutty, with a buttery crust and crunchy pistachio topping that will have you coming back for seconds. With a fun green color, there might not be anything more gratifying than a delicious slice of this pistachio pie.

Looking for more creamy pie recipes? You’ll definitely want to make French Silk Pie, No Bake Coconut Cream Pie, and Butterscotch Cool Whip Pie.

Pistachio Pie Ingredients

You will need:

• 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 Whip whipped topping, thawed and divided
• ½ cup lightly salted pistachio nuts, finely chopped

Substitutions and Additions

DAIRY: I highly recommend using whole milk and full-fat cream cheese when making this no-bake recipe, especially if you plan on freezing it. The higher fat content makes the filling of this pie thick and rich. The higher fat content also allows for a better texture once thawed if frozen.

COOL WHIP: You can use a standard Cool Whip whipped topping instead of the extra creamy. I think the extra creamy gives this pistachio cream cheese pie and the garnish a wonderful texture. You can also use a stabilized whipped cream from scratch if desired. You will want to add ½ teaspoon vanilla extract to your stabilized whipped cream if you choose to use it in place of the Cool Whip whipped topping. 

CRUST: I love the convenience of a pre-made graham cracker crust, but you can feel free to use your own no-bake pie crust for a 9-inch pie. Some great alternatives would be a vanilla wafer crust or even a chocolate cookie crust.

How to Make Pistachio Pie

PRO TIP: 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.

STEP ONE: 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.

PRO TIP: 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.

STEP TWO: In a medium bowl, whisk together the instant pistachio pudding and whole milk for 1 to 2 minutes or until it thickens. Set aside.

STEP THREE: 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.

PRO TIP: Make sure your cream cheese is at room temperature, so you don’t end up with lumps in the pistachio filling.

STEP FOUR: 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.

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

STEP SIX: Refrigerate the pie for 4 hours or up to overnight to allow the filling to fully set and chill.

STEP SEVEN: 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.

STEP EIGHT: Sprinkle the remaining ¼ cup of finely chopped pistachio nuts over the top of the pie.

How to Serve Pistachio Pie

Extra creamy and completely irresistible, this no-bake pistachio pie recipe is perfect for potlucks, picnics, and gatherings with friends and family. Best served chilled, add a scoop of vanilla ice cream on the side and a mug of coffee or hot chocolate to drink. The vivid green color of this pistachio pie makes it perfect for serving for the holidays or even St. Patrick’s Day.

Storage

IN THE FRIDGE: You can store this pistachio pudding pie in the refrigerator in a covered container for up to 3 days. It is best to wait until you are ready to serve the pie before garnishing it.  

IN THE FREEZER: You can freeze this pie before adding the garnish for up to 2 months. You will need to allow the pistachio pie to thaw in the refrigerator overnight before garnishing and serving.

Pistachio pie is sure to be a winner when you are looking for an easy dessert. The slight crunch, creamy texture, and nutty pistachio flavor all come together with a handful of ingredients in a way that’s hard to resist. Switch things up with this unexpected no-bake pie recipe that is sure to become your new favorite. 

FREQUENTLY ASKED QUESTIONS

Can I freeze this no-bake pistachio pie recipe? 

This easy recipe can be frozen for up to two months covered in plastic wrap.

Could I make my own graham cracker pie crust? 

This no-bake dessert recipe would work with a homemade crust as well. Just buy graham cracker crumbs or blend graham crackers in the food processor. Add melted butter, press into a 9-inch pie pan, and bake for 10 minutes at 350°F before proceeding with the recipe.

Could I use a different crust instead of the graham cracker crust for this jello pudding pistachio pie? 

You could substitute a chocolate Oreo crust or vanilla wafer crust for this easy pistachio pie. Either choice would complement the creamy pie nicely.

MORE RECIPES YOU’LL LOVE

• Pecan Cream Pie
• Strawberry Pie
• French Silk Pie
• Buttermilk Pie