Pistachio Pie
Treat yourself to the creamy, nutty indulgence of Pistachio Pie, a no-bake dessert that's as easy to make as it is to enjoy. Featuring a buttery graham cracker crust and a luscious pistachio pudding filling, this pie is a perfect blend of texture and flavor. Whipped topping adds a light, cloud-like finish, while chopped pistachios provide a satisfying crunch and a vibrant pop of color. This dessert comes together in just 20 minutes of prep time and requires a few hours to chill, making it an excellent make-ahead option for gatherings or weeknight treats. Whether you're using fresh homemade whipped cream or store-bought topping, this pistachio pie is guaranteed to impress with its creamy layers and bold pistachio flavor. Perfect for pistachio lovers and fans of easy, no-bake recipes alike!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 2 packages Instant pistachio pudding mix
- 2.5 cups Milk
- 2 cups Whipped topping (like Cool Whip)
- 0.5 cups Chopped pistachios, plus more for topping
- 1 cup Heavy cream (optional, for fresh whipped cream topping)
- 2 tablespoons Powdered sugar (optional, for fresh whipped cream topping)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the flat bottom of a measuring cup to pack it tightly.
Refrigerate the crust for at least 15 minutes to set while you prepare the filling.
In a large mixing bowl, whisk together the pistachio pudding mix and cold milk until the pudding thickens, about 2 minutes.
Fold in 1 cup of the whipped topping into the pudding mixture until smooth and well combined.
Gently stir in the chopped pistachios to the pudding filling.
Spoon the pistachio filling into the chilled crust and spread it out evenly with a spatula.
Top the pie with the remaining whipped topping, spreading it out evenly or creating soft peaks.
If desired, whip heavy cream with powdered sugar until stiff peaks form, and use it as a substitute for store-bought whipped topping.
Sprinkle additional chopped pistachios on top as a garnish.
Refrigerate the pie for at least 2 hours (or overnight) to chill and set before serving.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 36.7 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 297 mg | 6% | |
*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.
