Pistachio Cream Pie Recipe

Introduction

Pistachio Cream Pie is a delightful, creamy dessert that combines the nutty flavor of pistachios with a smooth, luscious filling. It’s quick to prepare and perfect for any occasion, especially when you want a no-bake treat.

Ingredients

• 1 prepared graham cracker crust
• 1 (3.4-oz) package pistachio instant pudding mix
• 1 cup cold milk
• 3 oz cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup powdered sugar
• 8-oz whipped topping (such as Cool Whip)

Instructions

1. Step 1: In a large mixing bowl, mix together the pistachio pudding mix and cold milk at low speed for 2 minutes, until the mixture begins to thicken slightly.
2. Step 2: In a small mixing bowl, use an electric mixer to beat the cream cheese, butter, and powdered sugar until the mixture reaches the consistency of thick frosting.
3. Step 3: Add the cream cheese mixture to the pudding mixture and beat together on medium-high speed until smooth.
4. Step 4: Gently fold in the whipped topping (or mix on low speed) until the filling is uniformly pale green with no white streaks remaining.
5. Step 5: Pour the filling into the prepared graham cracker crust.
6. Step 6: Chill the pie in the refrigerator for at least 2 hours before serving to allow it to set properly.
7. Step 7: Optional: Garnish the pie by piping whipped cream around the edges and/or sprinkling with chopped pistachios for extra texture and flavor.

Tips & Variations

• For a richer flavor, substitute half the milk with cream or use homemade pistachio pudding.
• Try using a chocolate cookie crust instead of graham cracker for a complementary chocolate and pistachio combo.
• Garnish with toasted pistachios to enhance the nutty aroma and add crunch.
• If you prefer, fold in some crushed pistachios into the filling for texture.

Storage

Store the Pistachio Cream Pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Reheat is not recommended as this pie is best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator. Just cover it well to prevent it from absorbing other odors.

Can I use fresh pistachios instead of instant pudding mix?

You can, but you’ll need to make a pistachio-flavored custard or cream from scratch. Instant pudding provides convenience and ensures a smooth, stable filling.

Pistachio Cream Pie Recipe

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4.8 from 588 reviews

This Pistachio Cream Pie features a luscious, pale green pistachio pudding filling combined with cream cheese, butter, and whipped topping, all set in a crisp graham cracker crust. It’s a creamy, no-bake dessert that’s perfect for a quick and delightful treat, offering a smooth texture and a sweet pistachio flavor that’s both nostalgic and refreshing.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 prepared graham cracker crust

Filling

• 1 (3.4-oz) package pistachio instant pudding mix
• 1 cup cold milk
• 3 oz cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup powdered sugar
• 8 oz whipped topping (such as Cool Whip)

Optional Garnish

• Whipped cream for piping around edges
• Chopped pistachios for sprinkling

Instructions

1. Prepare pudding mixture: In a large mixing bowl, combine the pistachio instant pudding mix and cold milk. Mix at low speed using a hand or stand mixer for about 2 minutes until the mixture thickens slightly.
2. Make cream cheese mixture: In a separate small mixing bowl, beat together the softened cream cheese, softened butter, and powdered sugar using an electric mixer until the texture becomes comparable to thick frosting.
3. Combine mixtures: Add the cream cheese mixture to the thickened pudding mixture. Beat on medium-high speed until the batter is smooth and uniform in texture.
4. Fold in whipped topping: Gently fold in the whipped topping (or mix on low speed) until the filling is evenly pale green with no visible white streaks, ensuring a smooth and fluffy consistency.
5. Fill the crust: Pour the pistachio cream filling into the prepared graham cracker crust, spreading it evenly.
6. Chill: Refrigerate the pie for at least 2 hours to allow the filling to set properly before serving.
7. Garnish (optional): Before serving, optionally pipe whipped cream around the edges of the pie and sprinkle chopped pistachios on top for added texture and presentation.

Notes

• Use a chilled pie crust or refrigerate the crust before adding the filling to keep it crisp.
• For a firmer filling, chill the pie overnight.
• If you prefer a stronger pistachio flavor, add a few drops of pistachio extract to the filling mixture.
• Store the pie covered in the refrigerator for up to 3 days.
• To reduce sweetness, adjust powdered sugar or use a sugar-free pudding mix if desired.

Keywords: Pistachio Cream Pie, no bake pie, pistachio dessert, creamy pistachio pie, easy dessert