Pistachio Cream Pie
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
Ingredients
CRUST
- 1 ½ cup graham cracker crumbs
- 6 tablespoon unsalted butter melted
- 4 tablespoon granulated sugar
FILLING:
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 3.4 oz package instant pistachio pudding and pie filling
- ¾ cup cold whole milk
- 1 /2 cup heavy whipping cream
TOPPING:
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon vanilla extract
DECORATION:
- chopped pecans optional
Instructions
TO MAKE THE CRUST:
- Preheat the oven to 350°F.
- 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.
- 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.
- Bake for 10 minutes. Then, let it cool completely before adding the filling.
TO MAKE THE FILLING:
- In a larger bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth.
- 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.
- 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.
- Refrigerate for at least 3 hours before serving, preferably overnight.
TO MAKE THE TOPPING:
- Whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- 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.
Nutrition
Serving: 1gCalories: 714kcalCarbohydrates: 41gProtein: 7gFat: 60gSaturated Fat: 30gPolyunsaturated Fat: 25gTrans Fat: 1gCholesterol: 138mgSodium: 244mgFiber: 2gSugar: 28g
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