Easy No Bake Pistachio Cream Pie Recipe

Introduction

Pistachio cream pie is a simple no bake dessert featuring creamy pistachio pudding and a graham cracker crust. This cool, pastel green pie is perfect for spring and summer gatherings, making it an ideal treat for holidays like Easter or Mother’s Day.

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)
• Optional: chopped pistachios, whipped cream, or maraschino cherries for garnish

Instructions

1. Step 1: In a large bowl, mix the pistachio pudding mix with cold milk at low speed for about 2 minutes until it begins to thicken.
2. Step 2: In a separate bowl, beat together softened cream cheese, butter, and powdered sugar until the mixture is thick and frosting-like.
3. Step 3: Add the cream cheese mixture to the pudding mixture and beat on medium-high speed until smooth and well combined.
4. Step 4: Gently fold in the whipped topping until the mixture is uniformly pale green with no white streaks.
5. Step 5: Pour the filling into the prepared graham cracker crust and refrigerate for at least 2 hours to allow it to set.
6. Step 6: Before serving, optionally garnish the pie with whipped cream, chopped pistachios, or maraschino cherries.

Tips & Variations

• The filling should be creamy and soft even after chilling; it will not become very firm, which is normal and desirable for this pie.
• You can use a homemade graham cracker or Oreo crust instead of a store-bought one.
• For a pistachio ambrosia twist, add mini marshmallows, crushed pineapple, and chopped nuts to the filling. Use pineapple juice to mix with the pudding instead of milk for extra flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat is not necessary; serve chilled for best texture and taste.

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 to allow the filling to set and the flavors to meld.

Can I use fresh pistachios in the filling?

Fresh pistachios are great as a garnish for added texture and flavor but are not needed inside the filling since the pudding mix provides the pistachio flavor.

Easy No Bake Pistachio Cream Pie Recipe

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★★★★★

4.8 from 106 reviews

• Author: Lana
• Total Time: 2 hours 5 minutes
• Yield: 10 servings 1x

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Description

This easy no bake pistachio cream pie is a cool and creamy dessert made with instant pistachio pudding, cream cheese, and a graham cracker crust. Light and fluffy with a beautiful pale green color, it’s perfect for spring and summer celebrations like Easter, Mother’s Day, or any casual get-together. With minimal prep time and no baking required, this pie is a family favorite that’s quick to whip up and deliciously refreshing.

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Ingredients

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Crust

• 1 prepared graham cracker crust

Filling

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

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Instructions

1. Mix the pudding: In a large mixing bowl, combine the instant pistachio pudding mix with 1 cup of cold milk. Using a mixer on low speed, blend for about 2 minutes until it starts to thicken slightly and becomes smooth.
2. Beat cream cheese mixture: In a separate bowl, use an electric hand or stand mixer to beat together the softened cream cheese, softened butter, and powdered sugar. Beat until the mixture is thick and frosting-like in texture.
3. Combine mixtures: Add the cream cheese mixture to the pudding mixture. Mix on medium-high speed until the filling is smooth and well combined.
4. Fold in whipped topping: Gently fold in the whipped topping using a rubber spatula or mix on low speed until the filling is a uniform pale green color without any white streaks.
5. Fill the crust: Pour the creamy pistachio filling into the prepared graham cracker crust, spreading it evenly.
6. Chill the pie: Place the pie in the refrigerator and chill for at least 2 hours to allow the filling to set and flavors to meld.
7. Garnish and serve: Optionally, garnish the pie by piping whipped cream around the edges and sprinkling chopped pistachios on top. Add maraschino cherries if desired. Slice, serve, and enjoy!

Notes

• The filling is intended to be creamy and soft rather than firm. It will set slightly after chilling but remain light and fluffy.
• A store-bought graham cracker crust works best for convenience, but you can use a homemade or Oreo crust as an alternative.
• For a pistachio ambrosia variation, add mini marshmallows, chopped nuts (walnuts, pecans, pistachios), and a 20-oz can of crushed pineapple (mix pineapple with dry pudding mix instead of milk).
• Use an electric mixer for best results when blending mixtures for smoothness and consistency.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: No-Cook
• Cuisine: American

Keywords: pistachio cream pie, no bake pistachio pie, easy pistachio dessert, graham cracker crust pie, instant pudding dessert, cool creamy pie, spring dessert, summer dessert