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Pistachio Pie Recipe

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4.2 from 11 reviews

This Pistachio Pie is a creamy, no-bake dessert featuring a graham cracker crust filled with instant pistachio pudding, cream cheese, marshmallow fluff, and Cool Whip, topped with chopped pistachios for a delightful crunch. Perfectly chilled to set, it offers a smooth, fluffy texture and nutty flavor that will impress at any gathering.

Ingredients

Crust

  • 6 ounces pre-made graham cracker crust (9 inch)

Filling

  • 3.4 ounces instant pistachio pudding mix
  • 1 cup whole milk
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup marshmallow fluff
  • 8 ounces extra creamy Cool Whip whipped topping, thawed and divided
  • ½ cup lightly salted pistachio nuts, finely chopped

Instructions

  1. Prepare crust: Remove the plastic insert from the pre-made graham cracker crust. Set the insert aside as it will be used as a lid for storage later.
  2. Make pudding: In a medium bowl, whisk the instant pistachio pudding mix with the whole milk for 1 to 2 minutes until the mixture thickens. Set aside.
  3. Beat cream cheese and fluff: In a large bowl, use a handheld mixer on medium speed to beat the softened cream cheese and marshmallow fluff together for 1 to 2 minutes until the mixture is fluffy, smooth, and lump-free.
  4. Combine filling ingredients: Add the prepared pistachio pudding, half (4 ounces) of the thawed Cool Whip, and ¼ cup of the finely chopped pistachios to the cream cheese mixture. Gently fold everything together until well combined.
  5. Fill crust: Spoon the pistachio pie filling evenly into the graham cracker crust and smooth the top with a spatula.
  6. Chill pie: Refrigerate the pie for at least 4 hours or overnight to allow the filling to set and chill completely.
  7. Decorate: After chilling, pipe the remaining 4 ounces of whipped topping around the edges of the pie using a piping bag or a plastic bag fitted with a tip for a decorative finish.
  8. Garnish: Sprinkle the remaining ¼ cup of chopped pistachios over the top of the pie to complete the presentation.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
  • Use the plastic insert from the crust for easy pie storage and transport.
  • Chill the pie for at least 4 hours to achieve the best set and texture.
  • For a stronger pistachio flavor, lightly toast the chopped pistachios before folding and garnishing.

Find it online: https://flavorspath.com/pistachio-pie-recipe/