Pistachio Piern

Name: Pistachio Pie
Prep time: 10 min
Total time: 250 min
Ingredients: 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)

a close up shot of a slice of Pistachio Pie on a plate

With a fun green color, creamy filling, and sweet graham crust, this pistachio pie is sure to be a winner when you are looking for an easy dessert.

Jump to Recipe

Table of Contents

Pistachio Pie Ingredients
Substitutions And Additions
How To Make This Pistachio Pie Recipe
How To Serve This Pistachio Pudding Pie
Storing This Pistachio Pie Dessert
More Recipes You’ll Love
JUMP TO RECIPE
More Easy Recipes

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

Pistachio Pie Ingredients

Pistachio Pie raw ingredients that are labeled

Imagine sinking your teeth into a slice of this heavenly pistachio pie – the graham crust gives way to a creamy filling that is both rich and luscious.

The blend of delicate pistachio flavor, enhanced by the velvety smooth cream cheese, marshmallow fluff, and whipped topping, plus the crunch of the pistachio topping, will delight your taste buds.

To make this no-bake treat, you’ll need:

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

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 This Pistachio Pie Recipe

This pie is easy to make, especially when using a store-bought graham cracker crust as the base.

Once you combine the pudding with the milk, cream cheese, and other filling ingredients and spread it in the crust, all you need to do is give it a few hours to chill and set in the fridge before digging in.

OUR RECIPE DEVELOPER SAYS

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

instant pistachio pudding and milk whisked in a bowl

STEP THREE: 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.

PRO TIP:

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

softened cream cheese and marshmallow fluff blended in a bowl

STEP FOUR: 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.

pistachio pudding added to the pie ingredients in a bowl

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 four 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 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.

whipped topping pipped around the edges of the pie

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

chopped pistachio sprinkled over the top of the pie

How To Serve This Pistachio Pudding Pie

This pistachio cream pie is best served chilled. The vivid green color makes it perfect for serving for the holidays or even St. Patrick’s Day.

Berries such as raspberries and blackberries are a great addition to this pie for those who want a sharp contrast of tartness alongside the sweeter flavors.

Or, for something extra indulgent, add a scoop of vanilla ice cream on the side

A cold vanilla latte or a warm mug of peppermint white hot chocolate will finish off this dessert perfectly.

We have plenty of creamy desserts that we think you will like. Our creamsicle pie and chocolate pie are two delicious options.

MORE PIE RECIPES

Pie Recipes

No Bake Key Lime Pie

Pie Recipes

Traditional Apple Pie Recipe

Storing This Pistachio Pie Dessert

Here are a few handy tips to storing your leftover pie.

IN THE FRIDGE: You can store this pistachio pudding pie in the refrigerator in a covered container for up to three 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 two months.

Don’t forget to label the best-by date for the pie to ensure you enjoy it while it is at its freshest.

You will need to allow the pistachio pie to thaw in the refrigerator overnight before garnishing and serving.

overhead shot of Pistachio Pie with a slice taken out

Switch things up with this creamy pistachio pie recipe that is sure to become your new favorite. The slight crunch, the creamy flavor, and the nutty pistachio flavor – it all comes together with a handful of ingredients in a way that’s hard to resist.

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 Jell-O 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

Pistachio Pie

No ratings yet

With a fun green color, creamy filling, and sweet graham crust, this pistachio pie is sure to be a winner when you are looking for an easy dessert.

Prep Time 10

Total Time 4 10

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

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

Instructions

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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

More Easy Recipes

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer