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pistachio pie

Pistachio Pie

A delicious 4 layer pistachio cream pie with pistachios in the crust, the filling and the topping.  It's a pistachio lovers dream!
Course Dessert
Keyword Pistachio Pie
Prep Time 25 minutes
Servings 8 servings
Author Eva Fry


  • 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


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


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg