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Pistachio Cream Pie is an easy, quick, no – bake dessert with a crunchy graham cracker crust, a creamy filling made with pistachio pudding, cream cheese, and heavy whipping cream, topped with whipped topping and chopped pistachios. Make this pie for Easter, and you’ll enjoy every bite!

Why do I love Pistachio Cream Pie? I love quick and easy recipes. Creamy desserts are my favorite! I adore the taste of pistachios, especially in sweets! It’s perfect for holidays and special moments! Plus, it’s made with simple ingredients. Prepare the necessary ingredients and let’s go step by step…

Ingredients:

• Graham cracker crumbs
• Unsalted butter
• Granulated sugar
• Cream cheese
• Powdered sugar
• Instant pistachio pudding mix and pie filling
• Whole milk
• Heavy whipping cream
• Vanilla extract
• Pistachios

How to make Pistachio Cream Pie? Let’s go step by step with short instructions:

Crust Preparation:

1. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter.
2. Press the mixture into the bottom and sides of a 9-inch pie plate to form a firm layer. Bake for 10 minutes at 350°F. Let it cool before adding the filling.

Filling Preparation:

1. Beat the cream cheese and powdered sugar until smooth.
2. In a separate bowl, whisk together milk and pistachio pudding mix until it begins to thicken.

3. Add the pistachio pudding mixture to the cream cheese mixture and beat to combine.

4. Whip the heavy whipping cream until stiff peaks form, then fold it into the pistachio pudding and cream cheese mixture, mixing until smooth and creamy.

5. Fill the cooled graham cracker crust with the prepared filling.

Refrigerate for at least 3 hours before serving.

Crust Preparation and Pistachio Cream Pie Decoration:

1. Whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Top the pie with the whipped topping and sprinkle with chopped pistachios.

As you can see, making this pie is quite simple. However, to make it perfect, check out the tips and tricks below and carefully read the preparation details in the recipe card at the bottom of the post. You’ll also find the exact ingredient amounts needed to make the pie.

Tips and Tricks for Successful Pistachio Cream Pie:

• For a quicker preparation, you can use a store-bought graham cracker crust.
• If you decide to make the crust yourself but don’t want to bake it, you can prepare the no-bake version. However, for better results, I recommend taking 10 minutes to bake the crust. An unbaked crust will be harder to remove from the pie plate and may break. Baked crust is firmer, crunchier, and more compact.
• To keep the crust crispy,  but not too hard, gently press the graham cracker mixture into the bottom and sides of the pie plate. If you press it  too hard it will result in a very tough crust!

• Use softened cream cheese. It will be much easier to beat until smooth and free of lumps.
• For stiff peaks, use very cold heavy whipping cream.
• The filling for this pie is very creamy and soft, not overly firm. It will set more in the fridge, but not too much—and that’s perfectly fine.
• Wait at least 3 hours for the pie to set and cool in the fridge before serving.

How to Store:

Store in the refrigerator for 3-4 days or freeze for up to 2 months. If freezing, thaw in the refrigerator overnight.

If you love pies that are quick and easy to make, yet incredibly delicious, PINEAPPLE CREAM PIE is the perfect recipe for you. Need more recipes for Easter? You can find the perfect one for you here EASTER RECIPES! Pistachio lovers, you must try this recipe PISTACHIO FRUIT SALAD from a popular blogger!

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Pistachio Cream Pie

Yield: 8

Prep Time: 20 minutes

Bake time : 10 minutes

Chill time : 3 hours

Total Time: 3 hours 30 minutes

Pistachio Cream Pie is an easy, quick, no - bake dessert with a crunchy graham cracker crust, a creamy filling made with pistachio pudding, cream cheese, and heavy whipping cream, topped with whipped topping and chopped pistachios. I

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Ingredients

CRUST

• 1 1/2 cup graham cracker crumbs
• 6 tablespoon unsalted butter, melted
• 4 tablespoon granulated sugar

FILLING:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 ( 3.4 oz) package instant pistachio pudding and pie filling
• 3/4 cup cold whole milk
• 1 /2 cup heavy whipping cream

TOPPING:

• 1/2 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/4 teaspoon vanilla extract

DECORATION:

• chopped pecans, optional

Instructions

TO MAKE THE CRUST:

1. Preheat the oven to 350°F.
2. In a medium-sized bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the ingredients are well combined and the crumbs are evenly moistened.
3. Press the mixture into the bottom and sides of a 9-inch pie plate using a firm object (like a measuring cup) to create an even layer.
4. Bake for 10 minutes. Then, let it cool completely before adding the filling.

TO MAKE THE FILLING:

1. In a larger bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth.
2. In a separate bowl, combine milk and pistachio pudding mix, and mix on low speed until it starts to thicken slightly. Add the pudding mixture to the cream cheese mixture and beat on medium-high speed until smooth and creamy.
3. In another bowl, whip the cold heavy whipping cream until stiff peaks form, about 5 minutes. Add the whipped cream to the cream cheese-pudding mixture and mix until smooth. Fill the cooled graham cracker crust with the prepared filling.
4. Refrigerate for at least 3 hours before serving, preferably overnight.

TO MAKE THE TOPPING:

1. Whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Pipe the whipped topping around the edges of the pie, then sprinkle with chopped pistachios.

Notes

• Use softened cream cheese. It will be much easier to beat until smooth and free of lumps.
• For stiff peaks, use very cold heavy whipping cream.
• The filling for this pie is very creamy and soft, not overly firm. It will set more in the fridge, but not too much—and that’s perfectly fine.

Chill in the refrigerator for at least 3 hours before serving, preferably overnight.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 714Total Fat: 60gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 138mgSodium: 244mgCarbohydrates: 41gFiber: 2gSugar: 28gProtein: 7g

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