This Pistachio Pie is a creamy, cool, no-bake dream dessert. Wonderful flavors and textures all wrapped up in a premade graham cracker crust (so you don’t even turn on the oven for the crust!). The recipe uses a handful of easy-to-find ingredients to make a pie that’s perfect for any occasion. It’s super easy to put together.
When you’re ready to make a incredible pie, turn to this recipe! The beautiful green color makes it lovely to serve through spring and summer. It’s an Easter superstar, great for St. Paddy’s day, Christmas dessert buffet, lovely for Mother’s Day, great for potlucks, church suppers, BBQ’s, and yet it’s easy and simple enough to make a weeknight family dinner special!
If you’re interested in more delicious no-bake pies, I hope you’ll try my decadent Hershey pie, million dollar pie, Oreo pie, and everyones favorite, lemon icebox pie next!
WHAT IS PISTACHIO PIE RECIPE
This delicious pistachio cream pie, also called pistachio pudding pie, is a riff on my Watergate salad. It uses similar ingredients to create a luscious, no-bake pie that is creamy and delicious!
PISTACHIO PIE INGREDIENTS
- Cream Cheese: I use regular, full-fat cream cheese, not the low-fat version.
- Milk: I used whole milk.
- Instant Pistachio Pudding Mix: Be sure to grab the instant pudding not the cook-and-serve box. You will use this as an ingredient. Do not prepare it per box instructions. Just pour the dry pudding mix at step #2.
- Graham Cracker Pie Crust: I like the convenience of buying this prepared at the store. You can always make your own.
- Whipped Topping: Thaw overnight in the fridge for best results.
- Maraschino Cherries: These are used to garnish the pie. While I love this pie year-round, the red cherries on the green cream pie is especially beautiful for the Christmas season.
- Pistachios: These are also used as garnish on the top of the pie. I love just a little sprinkle. They add a nice crunchy texture to the smooth creamy pie.
- Whipped Cream: Optional. Because I use such a little bit for decorating, I usually grab a can of Reddi Whip.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? This pie will keep in the refrigerator covered with plastic wrap for 3 to 4 days.
- Can You Freeze This? You can freeze this pistachio pie for 6 months. It needs to be well sealed. I suggest double Hotel wrapping.
- Make-Ahead Tips: Since this requires a minimum of 4-hour refrigeration, it’s perfect for making ahead.
- Food Safety: If you’d like more info on food safety check out this link.
TIPS
- Pie’s Texture: This pistachio pie with cream cheese will firm up slightly after chilling but, the overall texture stays soft and creamy.
- Change the Crust: This is also delicious made with a pre-made Oreo crust. You can also use a pastry crust that has been blind-baked.
- What Flavor Pairs Well With Pistachio? Pistachio is wonderful with light, dark or even white chocolate. It’s also great tart fruit or citrus flavors. Good to know when you’re creating a dessert buffet!
HOW TO MAKE PISTACHIO PIE
- Beat softened cream cheese until creamy, about 1 minute.
- Add milk and pudding mixes and continue to beat until the mixture thickens.
- Fold in Cool Whip.
- Pour into graham cracker crust. Refrigerate for 4 hours, or better overnight.
***See the full instructions below.
MORE NO-BAKE DESSERT RECIPES
- Chocolate Delight
- Heaven On Earth Cake
- Chocolate Lasagna
- Peanut Butter Lasagna
- Cranberry Jello Salad
- Eclair Cake
- Tiramisu
- Pineapple Delight
- Summer Berry Icebox Cake
- Strawberry Fluff
- Lemon Icebox Pie
- Ambrosia Salad
- Pineapple Fluff
- Frescas Con Crema
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Pistachio Pie
Ingredients
- 8 ounces cream cheese, softened
- 2 cups milk
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 1 (8-ounce) tub Cool Whip, thawed overnight in fridge
- 1 (6-ounce) 9 inch prepared graham cracker pie crust
Toppings:
- whipped topping
- maraschino cherries
- pistachios, chopped
Instructions
- In a mixing bowl, using a handheld electric mixer beat softened cream cheese (8 ounces) until creamy, about 1 minute.
- Add milk (2 cups) and pudding mixes (2 boxes) and continue to beat until the mixture thickens, about 2-3 minutes.
- Fold in Cool Whip (1 tub).
- Pour into graham cracker crust. Refrigerate for 4 hours, or better overnight.
- Decoratively top with whipped topping, cherries, and chopped pistachios. Serve.
Notes
- Pie's Texture: This pistachio pie with cream cheese will firm up slightly after chilling but, the overall texture stays soft and creamy.
- Change the Crust: This is also delicious made with a pre-made Oreo crust. You can also use a pastry crust that has been blind-baked.
Nutrition
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I made this recipe today and used the mini graham pie crust for individual servings. I have to say I was impressed by how easy it came together. A light, fluffy, delicious texture with just a hint of pistachio to tie it all together. Definitely gonna make this at Christmas time for the family get together. Thanks again for sharing this wonderful recipe.
Hi, Jay! That’s amazing! I’m so happy you liked this pie. 🙂
Yup, this is perfect for Christmas!
Yum! I love this pie and your Hershey pie!
Yaaay. Thank you so much, Jane. I’m glad you like the pies 🙂