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
