Pistachio Pie

This no-bake dessert is one of the easiest pie recipes you’ll ever make! A graham cracker crust filled with a rich pistachio pudding then topped with whipped cream and cherries.

During the spring & summer I always find myself in need of easy dessert recipes that I whip up quickly to take to gatherings and events. If it’s a no-bake recipe that’s even better, because who really wants to turn the oven on when it’s 100 degrees out?!

I recently shared my no-bake cookies & cream pie with you and it seems you guys liked it as much as I did, so I figured I’d share my next favorite one with you – this pistachio cream pie. I’m taking it with us to all the BBQs and picnics this year!

Why You Should Make This Recipe

• It’s the perfect make-ahead dessert you can keep in the freezer until you’re ready to serve it.
• You only need a handful of ingredients.
• Kids and adults love it. 
• It travels well, so it’s perfect to take to dinner parties and other social gatherings.
• You don’t even need to turn your oven on!

Ingredients

• Graham Cracker Crust – To keep this recipe quick & easy, I purchase a ready-made graham cracker crust. Homemade can be substituted, if you’d prefer.
• Cream Cheese – I recommend using full-fat cream cheese for optimal flavor, but you can substitute reduced fat. 
• Pistachio Pudding – The filling is made from Jello Pistachio Pudding mix. I don’t recommend substituting this.
• Heavy Cream – This will go in the pie filling to help make it set up. It will also be used to make the whipped topping. It can not be substituted.
• Milk – The milk works with the heavy cream to help the filling set up. I recommend using whole milk. 
• Sugar & Powdered Sugar – For best results, sift both your sugar and powdered sugar (separately) to remove any clumps.
• Pistachios – I use unsalted pistachios and buy them already shelled. 
• Crushed Pineapple – Canned crushed pineapple adds a bit of acidity and tang to this recipe that helps the pistachio “pop”. You can leave it out if you’d prefer.
• Maraschino Cherries – You can use stem on or off maraschino cherries. They can also be left out entirely, but I think they make a great eye catching garnish on this pie.

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Tips

• Use Cool Whip to top the pie instead of making the homemade whipped cream to make this recipe even easier.
• Make sure to drain your crushed pineapple very well. If there’s too much liquid the pie will be soupy.
• Want to make chocolate pistachio pie? Use a store-bought Oreo crust instead of the recommended graham cracker one.
• Try mixing in other flavors. Some chopped mandarin oranges and coconut essentially make this an ambrosia pie!

How To Store

Store this pie in either an airtight container or covered with saran wrap in the refrigerator for up to five days, or in the freezer for up to six months. 

FAQs

Related Dessert Recipes

• Strawberry Pop-Tart Pie
• July 4th Mason Jar Angel Food Cake Trifle
• Walking Individual Banana Puddings

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