Banana Pistachio Pie
Dive into the dreamy, nutty sweetness of Banana Pistachio Pie, a no-fuss dessert that’s as stunning as it is delicious. Featuring a buttery graham cracker crust, layers of velvety cream cheese filling, ripe banana slices, and a rich pistachio pudding topping, this recipe is a perfect harmony of creamy textures and bold flavors. Garnished with chopped salted pistachios for a delightful crunch, this pie balances sweetness with a hint of saltiness that makes every bite irresistible. Ready in just 25 minutes of prep time, it’s an ideal make-ahead treat for gatherings, offering a vibrant and visually appealing dessert centerpiece. Whether you're a fan of no-bake pies or looking for a banana pistachio dessert that dazzles, this chilled creation is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 3 medium Ripe bananas
- 8 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 0.5 cups Salted pistachios, chopped
- 3.4 ounces Pistachio pudding mix (instant)
- 2 cups Cold milk
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly coated and the texture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Bake in the preheated oven for 8-10 minutes, or until the crust is golden brown and set. Let it cool completely.
Slice the bananas into 1/4-inch rounds and arrange them in a single layer over the cooled crust.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread the cream cheese mixture evenly over the layer of bananas in the crust.
In another bowl, whisk together the pistachio pudding mix and cold milk until thickened, about 2 minutes.
Spread the pistachio pudding on top of the cream cheese layer, smoothing it out with a spatula.
Sprinkle the chopped pistachios evenly over the top of the pie for garnish.
Refrigerate the pie for at least 4 hours, or overnight, to set completely before serving.
Slice and serve chilled. Enjoy your Banana Pistachio Pie!
Nutrition Facts
Calories |
4710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 153.3 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 481.4 g | 175% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 306.4 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1024 mg | 79% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3104 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
