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Pistachio Pie Recipe

Pistachio Pie Recipe
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★★★★★

5 from 10 reviews

This Pistachio Pie is a creamy and delightful dessert featuring a crunchy graham cracker crust, a luscious pistachio pudding filling, and whipped cream topping garnished with chopped pistachios. Perfect for any special occasion or an indulgent treat, it offers a balanced blend of nutty flavor and sweet creaminess with minimal effort.

Ingredients

Scale

Crust

  • 6 ounces pre-made graham cracker crust (9 inch)

Filling

  • 3.4 ounces instant pistachio pudding mix
  • 1 cup whole milk
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup marshmallow fluff
  • 8 ounces extra creamy Cool Whip whipped topping, thawed and divided
  • ½ cup lightly salted pistachio nuts, finely chopped

Instructions

  1. Prepare Graham Crust: Remove the plastic insert from the graham cracker crust carefully. Keep the plastic insert aside for storing the pie later.
  2. Mix Pistachio Pudding: In a medium bowl, whisk together the instant pistachio pudding mix and whole milk until the mixture thickens, approximately 2-3 minutes. Set aside.
  3. Prepare Cream Cheese Mixture: Using a mixer, beat the softened cream cheese and marshmallow fluff together until smooth and creamy with no lumps.
  4. Combine Ingredients: Gently fold the prepared pistachio pudding, half of the whipped topping, and the finely chopped pistachios into the cream cheese mixture until well combined.
  5. Fill Crust: Spoon the filling mixture into the graham cracker crust and smooth the surface evenly with a spatula.
  6. Chill: Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set properly.
  7. Garnish: Once chilled, pipe the remaining whipped topping around the edges of the pie and sprinkle the top with the remaining chopped pistachios for decoration before serving.

Notes

  • Use full-fat cream cheese and whole milk for the best creamy texture and flavor.
  • If you prefer, the pie can be garnished with additional pistachio kernels or a drizzle of white chocolate.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • The pie must be refrigerated for at least 4 hours to ensure it sets properly; overnight is ideal.
  • Store leftovers covered with the plastic insert and plastic wrap in the refrigerator for up to 3 days.

Nutrition

Keywords: Pistachio Pie, No Bake Pie, Pistachio Pudding Dessert, Cream Cheese Pie, Easy Pie Recipe

Find it online: https://tastewithamy.com/pistachio-pie-recipe/