I’m excited to share this Pistachio Pie recipe—it’s a creamy, nutty, and refreshing dessert that feels indulgent without being heavy. Whether I make it for a holiday, a casual family gathering, or just because, it never fails to impress.
Why I’ll Love This Recipe
I love this pistachio pie because it comes together quickly and doesn’t require complicated steps. The light, fluffy filling pairs perfectly with a crisp crust, and the pistachio flavor is both unique and comforting. I like that I can make it ahead of time and let the fridge do the work, which means more time enjoying and less time in the kitchen.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham cracker pie crust (9-inch)
instant pistachio pudding mix (3.4 oz box)
cold milk (1½ cups)
whipped topping (about 1 cup), plus extra for garnish
chopped pistachios (½ cup), plus extra for topping
optional: almond extract (½ teaspoon)
directions
I whisk the pistachio pudding mix with cold milk for about 2 minutes until it thickens. I fold in the whipped topping gently until the mixture is smooth. I stir in the chopped pistachios and almond extract, if I’m using it. I spoon the filling into the pie crust and smooth the surface. I refrigerate the pie for at least 4 hours, or overnight for a firmer texture. Before serving, I add extra whipped topping and a sprinkle of pistachios.
Servings and timing
Servings: 8 slices
Prep time: 10 minutes
Chill time: 4 hours (overnight is best)
Variations
I sometimes use a chocolate cookie crust for a richer flavor. I’ve made a baked version with cream cheese, eggs, and milk for a custard-like filling. I like folding in crushed pineapple for extra sweetness and a tropical twist.
storage/reheating
I store the pie covered in the refrigerator for up to 3 days. I can freeze it (without toppings) for up to a month and thaw in the fridge before serving. This pie is meant to be served cold, so I never reheat it.
FAQs
What crust works best?
I usually go for a graham cracker crust, but chocolate or shortbread crusts work beautifully too.
Can I make it ahead of time?
Yes, and I prefer to make it the night before so the flavors meld and the texture sets nicely.
Can I freeze the pie?
I can freeze it without toppings for up to a month, then thaw in the fridge before serving.
What if I don’t have whipped topping?
I use freshly whipped heavy cream instead, whipped to soft peaks.
Can I skip the pineapple?
Absolutely—I make it both with and without pineapple, depending on my mood.
Conclusion
I love how this pistachio pie delivers big flavor with minimal effort. Its creamy filling, crunchy crust, and hint of nuttiness make it a standout dessert I turn to again and again. It’s versatile, easy to prepare, and always a crowd-pleaser.
Pistachio Pie
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, nutty pistachio pie made with instant pistachio pudding, whipped topping, and a crisp graham cracker crust. Easy to prepare, no baking required, and perfect for make-ahead entertaining.
Ingredients
- 1 graham cracker pie crust (9-inch)
- 1 box (3.4 oz) instant pistachio pudding mix
- 1½ cups cold milk
- 1 cup whipped topping, plus extra for garnish
- ½ cup chopped pistachios, plus extra for topping
- ½ teaspoon almond extract (optional)
Instructions
- Whisk pistachio pudding mix with cold milk for about 2 minutes until thickened.
- Fold in whipped topping gently until smooth.
- Stir in chopped pistachios and almond extract, if using.
- Spoon filling into pie crust and smooth the surface.
- Refrigerate for at least 4 hours, or overnight for a firmer texture.
- Before serving, garnish with extra whipped topping and chopped pistachios.
Notes
- For a richer flavor, use a chocolate cookie crust instead of graham cracker.
- Add crushed pineapple for extra sweetness and a tropical twist.
- Can be stored in the refrigerator for up to 3 days or frozen (without toppings) for up to 1 month.
- Serve cold—do not reheat.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 16g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
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