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Pistachio Pie

Published: Aug 11, 2025 by Sue · This post may contain affiliate links · Leave a Comment

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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. Pistachio Pie

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.

Print

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Pistachio Pie

Pistachio Pie

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  • Author: Sue
  • 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
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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

  1. Whisk pistachio pudding mix with cold milk for about 2 minutes until thickened.
  2. Fold in whipped topping gently until smooth.
  3. Stir in chopped pistachios and almond extract, if using.
  4. Spoon filling into pie crust and smooth the surface.
  5. Refrigerate for at least 4 hours, or overnight for a firmer texture.
  6. 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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Hey there! I'm Sue, a mom, a wife, and someone who’s always in the kitchen trying out new recipes or revisiting old ones that remind me of family gatherings and special moments.

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