Pistachio Cream Pie
Indulge in the creamy, nutty decadence of Pistachio Cream Pie—a no-fuss dessert that’s as visually stunning as it is delicious. With a buttery graham cracker crust baked to golden perfection and filled with layers of velvety pistachio pudding, tangy cream cheese, and fluffy homemade whipped cream, this pie is a true showstopper. Finished with a sprinkle of chopped pistachios for a delightful crunch, every bite is a perfect harmony of textures and flavors. Ideal for holidays, potlucks, or anytime you crave a pistachio-lover’s dream, this easy-to-make dessert comes together in just 25 minutes of prep time and is best served chilled. Whether it’s your first pie or a family favorite, Pistachio Cream Pie promises creamy indulgence with every slice.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 3.4-ounce packages instant pistachio pudding mix
- 2.5 cups cold whole milk
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1.5 cups heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream topping)
- 0.5 cup pistachios, shelled and chopped
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes or until golden brown. Remove from the oven and let cool completely.
In a large mixing bowl, whisk together the pistachio pudding mix and cold milk for 2 minutes until thickened. Set aside.
In a separate bowl, use a hand mixer or stand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the pistachio pudding mixture into the cream cheese mixture until well combined. Set aside.
Using a clean mixing bowl and whisk attachment, whip the heavy cream and 2 tablespoons powdered sugar until stiff peaks form to make homemade whipped cream.
Gently fold half of the whipped cream into the pistachio filling to lighten it.
Pour the pistachio filling into the cooled graham cracker crust and spread it evenly.
Top the pie with the remaining whipped cream and spread or pipe it decoratively over the filling.
Sprinkle the chopped pistachios evenly over the top for garnish.
Chill the pie in the refrigerator for at least 4 hours or preferably overnight to set completely.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.5 g | 426% | |
| Saturated Fat | 183.5 g | 918% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4599 mg | 200% | |
| Total Carbohydrate | 476.7 g | 173% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 321.4 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1086 mg | 84% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1903 mg | 40% | |
*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.
