No-bake desserts like Pistachio Pie are not only easy to prepare, but they taste so good!
This is a recipe I know my daughter would love—not just because she loves anything pistachio, but because it’s so easy to make. If you have 10 minutes, you can whip this pie together and get it in the refrigerator to set for the next four hours. The hardest part is waiting that long to dig in and cut a slice. If you are really impatient, go ahead and lick the spatula (or save a spoonful) once you have finished making it.
This pie tastes as delicious as it sounds, with that wonderful pistachio flavor coming through every bite. Don’t fret if you do not eat gluten or dairy, as you can make this pie suitable for either type of diet. You can purchase gluten-free graham cracker pie crusts at most grocery stores in the cake mix aisle. For a dairy-free version, substitute your favorite plant-based cream cheese, milk, and whipped topping.
I’ve loved pistachio pudding since I was a little girl. My mom used to make a pistachio Bundt cake with it when I was growing up. I remember how much fun it was to see all those chocolate and green swirls inside when she cut the first slice. Chocolate and pistachio are so good together that I sometimes decorate the top of this pie with chocolate curls.
Of course, if pistachio is not your thing, you can always substitute any other flavor of instant pudding mix in this recipe. It’s especially good with chocolate pudding, if, like me, you love chocolate.
Fun ways to make it special
There are many ways to customize this pie, making it different every time. Since I love a good pineapple fluff, I like to turn pistachio pie into a similar creation. Use only one box of pistachio pudding mix, omit the milk, and mix in a 20-ounce can of crushed pineapple in 100% juice. The pineapple juice takes the place of the liquid in this recipe. To make this version, beat the pudding mix and cream cheese together until light and fluffy, then beat in the pineapple and juice. Fold in the whipped topping, and if you’d like to go all out, add in some miniature marshmallows or use them to decorate the top of the finished pie.
My other favorite way to serve this is by turning it into a double-layer pie, similar to my pumpkin pie at Thanksgiving. First, combine four ounces of softened cream cheese with 1 tablespoon each of milk and sugar in a large bowl and beat until light and fluffy. Fold in 1 cup of whipped topping (from an 8-ounce container). Spread that mixture over the bottom of the graham cracker pie shell. Next, combine a box of pistachio pudding mix with 1 1/4 cups of cold milk and whisk for 2 minutes. Fold in the rest of the whipped topping and mix well. Spread it over the cream cheese layer and refrigerate for 4 hours. Decorate the top as desired.
How do I store leftovers?
If you have leftover pistachio pie, wrap it tightly in plastic wrap or transfer it to an airtight container and refrigerate it for up to 4 days. Because this version of the pie does not contain eggs, it is all right to freeze for up to 3 months. You can wrap the entire pie tightly in freezer wrap or do so with individual slices, and then place them in a freezer-safe bag (squeezing out any extra air). Defrost the frozen pie overnight in the refrigerator before serving.
Serving suggestions
Pistachio pie is the perfect summertime dessert that you can serve all year long. It is cool and refreshing, yet festive enough for any holiday table. If serving it during the summer, it goes perfectly with Vietnamese Grilled Chicken, Grilled Zucchini, BBQ Baked Beans, and Fresh Corn And Mango Salad. To add it to your holiday meal, serve it after enjoying Thanksgiving Salad, Crock-Pot Candied Sweet Potatoes, Maple-Glazed Carrots, and Baked Chicken Leg Quarters.
Pistachio Pie
Ingredients
- 8 ounces cream cheese softened
- 2 boxes (3.4 ounces each) instant pistachio pudding mix
- 1 3/4 cups cold milk
- 8 ounces Cool Whip, thawed
- 1 9-inch graham cracker pie crust
- Whipped cream or extra Cool Whip for garnish, optional
- Maraschino cherries for garnish, optional
- 1/2 cup chopped pistachios for garnish, optional
Instructions
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In a large bowl, beat the softened cream cheese until it is smooth and creamy, about 1 minute.
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In a separate bowl, whisk together the instant pistachio pudding mix and cold milk until the mixture thickens, approximately 2-3 minutes.
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Gradually fold the thickened pudding into the cream cheese, beating well after each addition to ensure a smooth mixture.
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Gently fold in the Cool Whip until the mixture is light and uniform.
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Spoon the filling into the 9-inch graham cracker pie crust, smoothing the top evenly. Refrigerate for at least 4 hours to allow the pie to set.
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Before serving, garnish with whipped cream, maraschino cherries, and chopped pistachios if desired.
Nutrition
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