Easter Pistachio Almond Pudding Pie
Celebrate the sweetness of spring with this irresistible Easter Pistachio Almond Pudding Pie, a no-bake dessert that’s as vibrant as it is delicious! Featuring a buttery graham cracker crust infused with a hint of almond extract, this creamy pie is filled with layers of rich pistachio pudding and airy whipped topping. The pie is garnished with toasted sliced almonds and chopped pistachios, lending a delightful crunch to each velvety bite. Perfectly festive with optional green food coloring, this easy-to-make pie comes together in just 25 minutes of prep time and is sure to be the highlight of your Easter spread or any springtime gathering. Whether you’re a pistachio lover or just in search of a unique dessert, this chilled treat is a must-try!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 0.5 teaspoons almond extract
- 2 packages instant pistachio pudding mix
- 3 cups cold milk
- 16 ounces whipped topping (such as Cool Whip), thawed
- 0.5 cups sliced almonds, toasted
- 0.25 cups pistachios, chopped
- 3 drops green food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and almond extract. Stir until the mixture resembles damp sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool completely.
In a large bowl, whisk together the pistachio pudding mix and cold milk for 2-3 minutes, or until the mixture thickens. If desired, add a few drops of green food coloring for a more vibrant presentation.
Fold in half (8 ounces) of the whipped topping gently, being careful not to deflate the mixture.
Pour the pistachio pudding mixture into the cooled crust, spreading it out evenly with a spatula.
Top the pie with the remaining whipped topping, spreading it over the top in an even layer.
Sprinkle the toasted sliced almonds and chopped pistachios over the top for garnish.
Refrigerate the pie for at least 4 hours, or until fully set, before serving.
Slice and serve chilled. Enjoy your Easter Pistachio Almond Pudding Pie!
Nutrition Facts
Calories |
4268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 513.8 g | 187% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 302.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1239 mg | 95% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2326 mg | 49% | |
*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.
