Pistachio Pudding Pie
Creamy, nutty, and absolutely irresistible, this no-bake Pistachio Pudding Pie is a dessert lover’s dream come true! Featuring a buttery graham cracker crust and layers of velvety cream cheese, luscious pistachio pudding, and fluffy whipped topping, this pie strikes the perfect balance between rich indulgence and light sweetness. Made with instant pistachio pudding mix for quick preparation, this pie comes together in just minutes and sets beautifully in the refrigerator—no oven required. Garnished with a sprinkle of crunchy pistachios, it’s as stunning as it is delicious. Whether you're hosting a dinner party or craving a refreshing treat, this easy pistachio pudding pie is sure to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 packages instant pistachio pudding mix (3.4 oz package)
- 3 cups cold whole milk
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping, thawed
- 0.5 cup shelled pistachios (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed measuring cup to press it firmly. Set aside.
In a large bowl, whisk together the instant pistachio pudding mix and cold milk for 2 minutes until thickened. Set aside.
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Fold 1 cup of whipped topping into the cream cheese mixture until fully combined and lightened.
Spread the cream cheese mixture evenly over the prepared graham cracker crust as the first layer.
Spoon the prepared pistachio pudding over the cream cheese layer and spread evenly.
Top the pie with the remaining whipped topping, spreading it evenly over the pudding layer.
Optional: Sprinkle chopped shelled 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!
Nutrition Facts
Calories |
5528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.5 g | 371% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 668.9 g | 243% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 461.2 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1273 mg | 98% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2312 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.
