I love how this no‑bake Pistachio Pie comes together in minutes—it's creamy, full of fun textures, and perfectly refreshing. With a smooth pistachio pudding and cream cheese base, sweet pineapple, marshmallows, and a buttery crust, it's a dessert I always enjoy sharing.
Why I’ll Love This Recipe
I’m drawn to recipes that are fuss‑free yet full of flavor, and this pie checks all the boxes:
- No‑bake convenience – I just mix the filling, add it to a crust, chill, and serve.
- Potential for shortcuts – I use a store‑bought graham‑cracker or Nilla wafer crust to make prep even simpler.
- Delightfully creamy – The combo of cream cheese and pistachio pudding gives a velvety texture that holds its shape nicely.
- Playful sweetness – Crushed pineapple, mini marshmallows, and Cool Whip make it charmingly fun and crowd‑pleasing.
- Festive appeal – The pastel pistachio color with red cherries on top makes it great all year round—summer, spring gatherings, or even Christmas.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 oz cream cheese, softened
- 3.4 oz box pistachio instant pudding mix
- 20 oz can crushed pineapple, including juice
- 1 cup miniature marshmallows
- 8 oz Cool Whip (or 1 cup heavy whipping cream, whipped until stiff peaks)
- Prepared 9- to 9.5-inch pie crust (Nilla wafer or graham cracker)
Optional toppings:
- 1 cup heavy whipping cream + ¼ cup powdered sugar (for fresh whipped cream)
- ½ cup chopped pistachios
- Maraschino cherries
Directions
- In a large bowl, I beat the softened cream cheese and pudding mix until light and fluffy.
- I stir in the crushed pineapple with its juice.
- Then, I fold in the miniature marshmallows.
- I gently mix in the Cool Whip (or whipped cream).
- I transfer the filling into the prepared pie crust, spreading it evenly.
- I chill it in the refrigerator for at least 2 hours before slicing.
To Garnish (optional):
- I whip the cream and powdered sugar until stiff peaks form.
- I pipe or dollop it onto the chilled pie.
- I top it with chopped pistachios and maraschino cherries.
Servings and timing
- Servings: 12 slices
- Prep time: ~15 minutes
- Chill time: Minimum 2 hours
- Total time: ~15 minutes active + chill
storage/reheating
- I store the pie tightly covered in the fridge for up to 2 days.
- For freezing, I omit the whipped cream topping, wrap the pie tightly in plastic wrap and foil, then place it in a freezer-safe bag.
- I thaw it in the refrigerator overnight.
- If I’m using whipped cream, I add it fresh after thawing for better texture.
Variations
- I sometimes swap the pistachio pudding with vanilla or lemon for a fun twist.
- I change up the crust by using Oreo or traditional pie crust depending on the occasion.
- I like using pastel mini marshmallows to add color.
- I keep the garnish simple with only whipped cream or just nuts when I want a more subtle finish.
FAQs
What size and type of crust works best?
I use a 9 to 9.5-inch crust. Nilla wafer is my go-to, but graham cracker also works perfectly.
Can I substitute fresh whipped cream for Cool Whip?
Yes—I just whip 1 cup of heavy cream with or without powdered sugar until stiff peaks form and fold it in.
Can I prep this pie ahead of time?
Absolutely. I chill it for at least 2 hours, and it stays well in the fridge for up to 2 days. I can also freeze it for longer storage.
Can I omit the pineapple or marshmallows?
Yes, but I find that they add great flavor and texture. If I skip them, I add more whipped cream or chopped nuts to compensate.
How can I make it extra creamy?
I make sure the cream cheese is fully softened before mixing, and I beat it very well with the pudding to get a smooth, fluffy base.
Conclusion
- This Pistachio Pie is one of my favorite easy desserts—it’s quick to put together, doesn’t heat up the kitchen, and looks pretty enough to serve any time. Whether it's a weekend treat or a potluck centerpiece, it always brings smiles. I enjoy making and sharing it every chance I get.
Print
Easy Pistachio Pie
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (includes chilling)
- Yield: 12 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This easy, no-bake Pistachio Pie combines creamy pistachio pudding, tangy cream cheese, sweet pineapple, and fluffy marshmallows in a buttery crust. It’s a refreshingly light dessert perfect for any occasion.
Ingredients
- 8 oz cream cheese, softened
- 3.4 oz box pistachio instant pudding mix
- 20 oz can crushed pineapple, including juice
- 1 cup miniature marshmallows
- 8 oz Cool Whip or 1 cup heavy whipping cream, whipped
- Prepared 9- to 9.5-inch pie crust (Nilla wafer or graham cracker)
- Optional: 1 cup heavy whipping cream + ¼ cup powdered sugar
- Optional: ½ cup chopped pistachios
- Optional: Maraschino cherries
Instructions
- In a large bowl, beat softened cream cheese and pudding mix until light and fluffy.
- Stir in the crushed pineapple with its juice.
- Fold in the miniature marshmallows.
- Gently mix in the Cool Whip or whipped cream.
- Transfer the filling into the prepared pie crust, spreading evenly.
- Chill in the refrigerator for at least 2 hours before slicing.
- Optional garnish: whip cream and powdered sugar until stiff peaks form.
- Pipe or dollop whipped cream onto the chilled pie.
- Top with chopped pistachios and maraschino cherries.
Notes
- Ensure cream cheese is fully softened for smooth mixing.
- Use 100% juice pineapple, not syrup.
- Chill for at least 2 hours for best texture.
- Pie can be frozen before adding whipped topping.
- Top with fresh whipped cream and cherries after thawing if frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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