Name: Easy No Bake Pistachio Cream Pie Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 pre-made 9-inch graham cracker crust; 1 small box instant pistachio pudding mix (3.4-ounce); 1 cup cold milk (dairy or non-dairy for a lighter option); 3 ounces cream cheese, softened to room temperature (light cream cheese works too!); 1/4 cup unsalted butter, softened; 1/2 cup powdered sugar; 8 ounces frozen whipped topping (like Cool Whip), thawed

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Introduction

This Easy No Bake Pistachio Cream Pie is a delightful, creamy dessert perfect for warm days or when you want a quick treat without turning on the oven. With a smooth pistachio pudding filling and a buttery graham cracker crust, it’s both simple and satisfying.

A close-up of a three-layer dessert in a white plate on a white marbled texture. The bottom layer is a crumbly, golden brown crust. The middle layer is a thick, smooth pale green filling. The top layer is fluffy white whipped cream with small chunks of chopped green pistachios scattered on it. Some crumbs from the crust are loose on the plate near the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-made 9-inch graham cracker crust
1 small box instant pistachio pudding mix (3.4-ounce)

1 cup cold milk (dairy or non-dairy for a lighter option)
3 ounces cream cheese, softened to room temperature (light cream cheese works too!)

1/4 cup unsalted butter, softened
1/2 cup powdered sugar

8 ounces frozen whipped topping (like Cool Whip, thawed)

Instructions

Step 1: In a large mixing bowl, gently whisk together the instant pistachio pudding mix and cold milk for about 2 minutes until it starts to thicken slightly.
Step 2: In a separate, smaller bowl, use an electric mixer to beat the softened cream cheese, butter, and powdered sugar until the mixture is smooth and resembles a thick, creamy frosting.

Step 3: Carefully add the cream cheese mixture to the pudding mixture. Beat on medium-high speed until everything is well combined and perfectly smooth.
Step 4: Gently fold in the thawed whipped topping using a rubber spatula until the mixture is a lovely pale green color with no white streaks remaining, keeping the pie light and airy.
Step 5: Spoon the creamy filling into the prepared graham cracker pie crust, spreading it evenly.

Step 6: Refrigerate the pie for at least 2 hours, or until it is chilled and set before slicing and serving.

Tips & Variations

For added texture, sprinkle chopped pistachios on top before serving.
Use coconut milk for a subtle tropical twist and to make the pie dairy-free.

Allow the pie to chill overnight for the best flavor and firmness.

Storage

Store the pie in the refrigerator, covered tightly with plastic wrap or a pie cover, for up to 3 days. To reheat, simply let it sit at room temperature for 10-15 minutes before serving to soften slightly, although it’s best enjoyed chilled.

How to Serve

A close-up of a creamy pie with three layers on a white plate placed on a white marbled surface; the bottom layer is a thick, crumbly golden-brown crust, the middle layer is a smooth pale green filling, and the top layer is fluffy white whipped cream dotted with chopped green pistachio pieces scattered evenly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade graham cracker crust instead of pre-made?

Yes, a homemade graham cracker crust works perfectly and allows you to customize sweetness and thickness to your liking.

Is it necessary to use instant pudding mix?

Instant pudding mix helps the pie set quickly and imparts classic pistachio flavor. Using cooked pudding would change the texture and require chilling longer, so instant mix is recommended for best results.