Pistachio Cream Pie: Easy, No-Bake Recipe
A creamy, luscious no-bake pistachio cream pie with a crunchy graham cracker crust and a smooth pistachio pudding filling combined with cream cheese and whipped topping. This refreshing, easy-to-make pie is perfect for gatherings, holidays, or anytime you desire a light, nutty dessert without oven time
Ingredients
- 1 9-inch graham cracker crust (pre-made or homemade)
- 8 oz cream cheese softened
- 2 3.4 oz boxes instant pistachio pudding mix
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained, optional
- Chopped pistachios for garnish
Instructions
- In a bowl, beat softened cream cheese until smooth.
- Whisk together pudding mixes and milk until thickened, then add to cream cheese and beat together.
- Fold in crushed pineapple if using.
- In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold whipped cream into the pistachio mixture until smooth and creamy.
- Pour filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 3 hours until fully set.
- Garnish with chopped pistachios before serving.
Notes
For an extra almond flavor, add ½ teaspoon almond extract to the filling. Keep the pie chilled until serving for best texture and flavor.