Easy No-Bake Pistachio Pie Recipe
A delicious 4 layer pistachio cream pie with pistachios in the crust, the filling and the topping. It’s a pistachio lovers dream!
It’s Pi Day! Celebrate with this delicious No-Bake Pistachio Pie, a creamy 4 layer pie with pistachios, cream cheese, whipped cream and pistachio pudding.
My mom has been making this Pistachio Pie for as long as I can remember. She has no idea where the original recipe came from, and she doesn’t even have it written down, so I had to make it myself for the precise measurements. Perfect for St. Patricks Day because it’s green, perfect for Easter because it’s delicious, or perfect any night you want dessert!
To save time, you can use shelled pistachios, or if you have little ones around, have them help you shell the pistachios for the pie. It’s nice to get kids involved in the kitchen because then they will be more likely to eat whatever you make! The Philadelphia Cream Cheese Twin Pack is on sale for $2.99 through March 19th and the Safeway whipped topping is just $.99 with this week’s pick 5 or more and save promotion.
The best part of this dessert is that there is a crunchy pistachio in every bite. From the crust to the filling to the topping, if you love pistachios, you will love this pie! Don’t use a pre-filled pie crust because you will miss out on the crunchy pistachios in the crust. I chopped the pistachios with a knife rather than using any sort of nut chopper because I like the chunks you get when you do it yourself. It makes the crust extra crunchy which is how I like my crust!
How to Make No-Bake Pistachio Pie
For the Pie Crust
First prepare the crust by combining melted butter, granulated sugar and graham cracker crumbs in a small bowl until well combined. Stir in chopped pistachio nuts and add to pie plate pressing down with a fork until the crust is smooth. Refrigerate crust while making filling.
For the pie filling
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Mix cream cheese, 2 tablespoons of milk, powdered sugar and 4 oz of whipped topping with a hand mixer until combined.
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Pour cream filling over graham cracker crust and spread out with a knife until the first layer of cream is smooth and even.
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Prepare pistachio pudding according to package directions with 1 3/4 cup of milk. Mix until it’s firm. Gently pour/scoop on top of cream layer, spreading with a knife until the 2nd layer is smooth and even.
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Top with remaining 4 oz of whipped topping and refrigerate for 4 hours until set.
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Sprinkle with chopped pistachios just before serving
This is truly one of the easiest no-bake pies that you can make and it certainly is one the tastiest, especially if you are a fellow pistachio fan!
Pistachio Pie
Ingredients
- 1 3.4 oz package pistachio pudding
- 1/4 cup shelled pistachio nuts, chopped plus extra for topping
- 1 cup graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoons granulated sugar
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1 3/4 cups whole milk plus 2 tablespoons
- 8 oz whipped topping
Instructions
For the crust
- Combine melted butter, granulated sugar and graham cracker crumbs in a small bowl until well combined. Stir in chopped pistachio nuts and add to pie plate pressing down with a fork until the crust is smooth. Refrigerate crust while making filling.
For the pie filling
- Mix cream cheese, 2 tablespoons of milk, powdered sugar and 4 oz of whipped topping with a hand mixer until combined.
- pour cream filling over graham cracker crust and spread out with a knife until the first layer of cream is smooth and even.
- prepare pistachio pudding according to package directions with 1/34 cup of milk. Mix until it's firm. Gently pour/scoop on top of cream layer, spreading with a knife until the 2nd layer is smooth and even.
- top with remaining 4 oz of whipped topping and refrigerate for 4 hours until set.
- sprinkle with chopped pistachios just before serving
Nutrition
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