No Bake Pistachio Cream Pie Recipe

Introduction

This No Bake Pistachio Cream Pie is a delightfully creamy and easy-to-make dessert perfect for any occasion. With a smooth pistachio pudding filling set in a crunchy graham cracker crust, it’s a refreshing treat that requires no oven time.

Ingredients

• 1 prepared graham cracker crust
• 1 (3.4-oz) package pistachio instant pudding mix
• 1 cup cold milk
• 3 oz cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup powdered sugar
• 8 oz whipped topping (such as Cool Whip)

Instructions

1. Step 1: In a large mixing bowl, mix together the pistachio pudding mix and cold milk at low speed for 2 minutes, until it begins to thicken slightly.
2. Step 2: In a small mixing bowl, beat together the softened cream cheese, softened butter, and powdered sugar using an electric mixer until the mixture is the consistency of thick frosting.
3. Step 3: Add the cream cheese mixture to the pudding mixture and beat on medium-high speed until smooth.
4. Step 4: Gently fold in the whipped topping or mix on low speed until the filling is uniformly pale green with no white streaks.
5. Step 5: Pour the filling into the prepared graham cracker crust.
6. Step 6: Chill the pie in the refrigerator for at least 2 hours before serving to allow it to set.
7. Step 7: Optional: Garnish by piping whipped cream around the edges and sprinkling with chopped pistachios for added texture and presentation.

Tips & Variations

• For a more intense pistachio flavor, add a teaspoon of pistachio extract to the filling before chilling.
• Use crushed pistachios on top for added crunch and a beautiful garnish.
• If you prefer a lighter pie, substitute half of the cream cheese with mascarpone cheese.

Storage

Store the pie covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 10 minutes for a softer texture. Avoid freezing as it may affect the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade graham cracker crust?

Yes, a homemade graham cracker crust works beautifully and adds a fresh flavor. Just be sure it’s fully cooled before adding the filling.

Can I substitute the whipped topping with homemade whipped cream?

Absolutely! Whipping fresh cream with a little sugar will give a natural, rich taste and make the pie even more delicious.

No Bake Pistachio Cream Pie Recipe

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★★★★★

4.6 from 65 reviews

• Author: Naomi
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x

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Description

This No Bake Pistachio Cream Pie is a luscious and creamy dessert that combines a smooth pistachio pudding filling with a buttery graham cracker crust. Perfect for warm days or any time you want a quick, fridge-chilled dessert without the oven, this pie delivers delightful nutty flavor and a fluffy, velvety texture topped with whipped cream and chopped pistachios.

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Ingredients

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Crust

• 1 prepared graham cracker crust

Filling

• 1 (3.4-oz) package pistachio instant pudding mix
• 1 cup cold milk
• 3 oz cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup powdered sugar
• 8 oz whipped topping (such as Cool Whip)

Optional Garnish

• Whipped cream for piping
• Chopped pistachios

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Instructions

1. Prepare pudding base: In a large mixing bowl, combine the pistachio instant pudding mix and cold milk. Use a mixer on low speed for 2 minutes until the mixture starts to thicken slightly, forming a light pistachio custard base.
2. Make cream cheese frosting mixture: In a separate small bowl, beat together the softened cream cheese, softened butter, and powdered sugar using an electric mixer until the mixture reaches a thick frosting-like consistency, smooth and creamy without lumps.
3. Combine pudding and cream cheese mixtures: Add the cream cheese mixture into the pudding base and beat together on medium-high speed until the mixture is smooth, silky, and well combined, ensuring no lumps remain.
4. Fold in whipped topping: Gently fold in the whipped topping (or mix on low speed) until the entire mixture is a uniform pale green color with no visible white streaks, creating a fluffy and airy filling.
5. Assemble pie: Pour the combined pistachio cream filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.
6. Chill: Refrigerate the pie for at least 2 hours to allow it to set and the flavors to meld, ensuring a firm but creamy texture.
7. Optional garnish: Before serving, decorate the edges by piping whipped cream and sprinkle chopped pistachios over the top for extra texture and visual appeal.

Notes

• This pie is best served chilled and should be kept refrigerated until ready to serve.
• If you prefer a firmer crust, you can briefly firm it up before adding the filling by chilling it for 10-15 minutes.
• For a more natural pistachio flavor, garnish with additional chopped pistachios or a drizzle of pistachio syrup.
• You can use homemade whipped cream instead of store-bought whipped topping if preferred.
• Make sure cream cheese and butter are softened to room temperature for easier mixing and smoother filling.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: pistachio pie, no bake pie, pistachio pudding pie, creamy pie, graham cracker crust dessert, easy no bake dessert