I whipped together an extra-creamy, no-bake pistachio pie in just minutes—perfect for family gatherings, potlucks, or a quick spring/summer treat. With a nostalgic Watergate Salad vibe and a festive pop of green, it’s totally irresistible.

Why You’ll Love This Recipe

I love how simple this is—no oven, no fuss. It starts with pistachio pudding and cream cheese for structure, plus crushed pineapple for natural sweetness and extra flavor. Mini marshmallows add a fun texture, and a Cool Whip filling keeps it light and fluffy. I used a Nilla Wafer crust, but a graham cracker crust works just as well. It’s colorful, flavorful, and always a crowd-pleaser.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese (8 oz), softened
pistachio instant pudding mix (3.4 oz box)
crushed pineapple in juice (20 oz can, drained or undrained per preference)
miniature marshmallows (about 1 cup)
Cool Whip (8 oz container) or freshly whipped heavy cream (1 cup stiff peaks)
prepared pie crust (Nilla Wafer or graham cracker)

Optional Toppings:

heavy whipping cream + powdered sugar (for piping)
chopped pistachios
maraschino cherries

directions

I beat softened cream cheese with pistachio pudding mix until light and fluffy.
I stir in crushed pineapple (juice included) until combined.
I fold in miniature marshmallows.
I gently fold in Cool Whip (or whipped cream).
I spoon the filling into the prepared crust.
I chill it for at least 2 hours (longer if I include marshmallows).
Before serving, I pipe or dollop whipped cream and top with cherries and chopped pistachios for a festive finish.

Servings and timing

Servings: 12 slices (9.5‑inch pie)
Prep time: 15 minutes
Chill time: Minimum 2 hours

Variations

I swap pistachio pudding for other instant flavors like vanilla or chocolate.
I use homemade or store-bought graham cracker crust instead of Nilla Wafer.
For a fruitier touch, I add a can of crushed pineapple with juice.
I dress it up with whipped cream, chopped nuts, or bright cherries on top.

storage/reheating

Refrigerator: I cover it tightly and store it up to 2 days.
Freezer: I freeze it without toppings, wrapped in plastic and foil or a freezer-safe bag. I thaw it overnight in the fridge before serving.
Reheating: No reheating needed—I always serve it chilled.

FAQs

What kind of pie crust works best?

Either a Nilla Wafer crust or graham cracker crust works brilliantly. I usually use a Nilla Wafer crust, but store-bought graham is a breeze to grab if I’m in a hurry.

Can I make it ahead of time?

Absolutely. I make the pie, chill it overnight (or at least 2–3 hours), and decorate just before serving. The flavors meld beautifully, and the texture stays firm.

Can I freeze the pie?

Yes—freezing works great. I make sure to freeze it without whipped topping. I wrap it tightly and thaw it in the fridge overnight before decorating and serving.

What if I don’t have Cool Whip?

No problem—I substitute 1 cup of heavy whipping cream whipped to stiff peaks. It gives the same creamy, airy texture without using store-bought topping.

Can I omit the pineapple?

Yes. The pie still works beautifully without it—just skip that step. That said, I personally love the natural sweetness and extra moisture it adds.

Conclusion

This Easy Pistachio Pie is my go-to no-bake dessert whenever I want something festive, colorful, and effortless. With just a few ingredients, minimal prep, and no oven required, it’s always a hit at gatherings—and just as satisfying for a cozy night at home. I hope it becomes one of your favorite quick desserts, too!