Why You’ll Love This Recipe
Pistachio Cream Pie is a smooth, dreamy dessert featuring a rich pistachio pudding filling nestled inside a buttery graham cracker crust, topped with fluffy whipped cream. It’s a no-bake pie that delivers a nostalgic, nutty flavor perfect for summer gatherings, holidays, or anytime you’re craving a sweet, creamy treat with a hint of crunch.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crustpistachio instant pudding mixcold milkwhipped topping (like Cool Whip)crushed pistachiosvanilla extract
directions
In a large mixing bowl, combine pistachio pudding mix and cold milk. Whisk until smooth and thickened.
Fold in half of the whipped topping and vanilla extract until well combined.
Pour the mixture into the prepared graham cracker crust, smoothing the top.
Spread the remaining whipped topping over the filling.
Sprinkle crushed pistachios on top for garnish.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Slice and serve chilled.
Servings and timing
This recipe yields 8 servings.Preparation time: 10 minutesChilling time: 4 hoursTotal time: 4 hours 10 minutes
Variations
Use a chocolate or Oreo crust for a different flavor twist.
Add chopped maraschino cherries for a pop of color and flavor.
Mix in mini chocolate chips for added texture.
Make it from scratch with homemade pistachio pudding for a more natural taste.
Top with fresh whipped cream instead of frozen topping for a lighter finish.
storage/reheating
Store Pistachio Cream Pie in the refrigerator, covered, for up to 5 days.Not suitable for reheating, but you can freeze the pie for up to 1 month—thaw in the fridge before serving.
FAQs
Can I use homemade whipped cream?
Yes, homemade whipped cream works well—just make sure it’s stabilized to hold up.
Is this pie very sweet?
It’s mildly sweet, with a creamy, nutty flavor profile that’s well balanced.
Can I make this pie ahead of time?
Absolutely! It’s best when made the day before to ensure proper chilling.
Can I use sugar-free pudding?
Yes, sugar-free pudding works if you’re looking to reduce sugar content.
What if I can’t find pistachio pudding?
You can make homemade pistachio pudding or try substituting with vanilla pudding and adding pistachio paste or flavoring.
Does this pie have real pistachios?
It can—sprinkle real pistachios on top or stir some into the filling for more texture and flavor.
Conclusion
Pistachio Cream Pie is an easy, no-fuss dessert that combines creamy pudding, a buttery crust, and nutty goodness in every bite. Whether you’re serving it at a dinner party or enjoying a slice on a quiet afternoon, this pie is sure to satisfy pistachio lovers and dessert enthusiasts alike.
Print
Pistachio Cream Pie
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes (includes chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking / No‑bake filling
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy pistachio cream pie featuring a buttery crust filled with homemade pistachio pastry cream and topped with whipped cream and chopped pistachios.
Ingredients
- 1 9‑inch pie crust (pre‑baked)
- 1 cup shelled pistachios
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 Tbsp cornstarch
- 2 Tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream (for topping)
- 2 Tbsp powdered sugar (for topping)
- 2 Tbsp chopped pistachios (for garnish)
Instructions
- Toast pistachios in a 350°F oven for 5 minutes, then cool and finely process into a paste.
- In a medium saucepan, combine milk and cream; heat until just simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly pour hot milk mixture into yolks while whisking constantly (tempering).
- Return mixture to saucepan over medium heat; whisk until thick and bubbling.
- Remove from heat; whisk in pistachio paste, butter, and vanilla until smooth.
- Pour pastry cream into pre‑baked pie crust; smooth the top. Cover with plastic, pressing gently onto surface, and refrigerate 4 hours or until set.
- Before serving, whip additional heavy cream with powdered sugar until soft peaks form.
- Top chilled pie with whipped cream and sprinkle with chopped pistachios.
- Slice and serve chilled or at room temperature.
Notes
- For deeper pistachio flavor, soak pistachios in warm milk for 15 minutes before processing.
- To prevent skin on the surface, press plastic wrap directly onto cream before chilling.
- This pie is best served within 2 days; store covered in the refrigerator.