Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Pistachio Cream Pie is a no bake pie with a homemade graham cracker crust, and filled with a cool & creamy pistachio pudding mixture. You’ll love the pretty pastel green color and the delicious flavor!

Love no bake pies? Be sure and also try this Strawberry Pretzel Pie and Orange Creamsicle Pie.

Table of Contents

No Bake Pistachio Cream Pie (Pistachio Instant Pudding Pie)

Pistachio desserts are always a crowd favorite with it’s cool, creamy, and smooth flavor! My family also loves this Pineapple Pistachio Cake too!

This pie is completely no bake, which means the prep work is easy and only takes minutes, and you can make it the day before because no bake pies always require lots of refrigeration time in order to set properly.

Don’t forget the top layer of whipped cream and chopped pistachios! It really makes this pistachio cream pie stand out and taste extra yummy.

Ingredients Needed

Graham Cracker Crumbs : You can buy these already crushed at the grocery store; they come in a box that says ‘graham cracker crumbs’. Or you can crush whole sheets of graham crackers, inside a food processor or a ziploc bag, until you have reached the amount needed.
Light Brown Sugar
Melted Butter : I prefer using salted butter but unsalted butter can also be used if wanted.
Pistachio Instant Pudding Mix
2% Milk : This is the best milk to use – a higher fat milk will thicken the pudding too much, which can cause lumps in the pie filling.
Cream Cheese : Make sure it’s well softened to avoid any lumps in the cream cheese/pie filling mixture.
Cool Whip
Chopped Pistachios & Whipped Cream : Optional garnishes but I highly recommend using the chopped pistachios!

How To Make Pistachio Pie

In a mixing bowl, stir together the graham cracker crumbs, melted butter, and brown sugar until all the crumbs are coated with butter and the mixture resembles wet sand.

Press the crumbs into a lightly greased 9-inch pie plate, making sure to firmly and tightly press the crust in. Place the crust in the freezer for 20 minutes.

In a separate mixing bowl, whisk together the instant pistachio pudding mix and milk until the pudding starts to thicken. Let it sit for 3-5 minutes so it can thicken even more.

In a large mixing bowl, using an electric hand mixer, beat the cream cheese until smooth and lump-free. Add in the thickened pistachio pudding and mix until combined.

Add in the Cool Whip and beat on low speed until thoroughly combined.

Evenly spread the pie filling into the pie crust and smooth out the top of the pie. Cover the pie with a lid or plastic wrap, and refrigerate for at least 6-8 hours, but overnight is preferred.

When ready to serve, top the pie with additional whipped cream (homemade or store-bought) as a second layer to the pie OR you can pipe it around the outer edges for a more decorative look. Add some chopped pistachios and enjoy!

How To Store Leftovers

Keep the pie stored in the refrigerator, covered, for up to 4 days. If it’s stored for to long, the crust will start to get soggy and soft.

This pie needs refrigeration time so it’s a good idea to make it the day before, and let it sit in the fridge overnight, until you’re ready to serve it the following day.

The pie does need to be served chilled from the fridge, so keep it in there until right before serving it.

Can I Make Any Substitutions?

Butter : Use salted butter or unsalted butter; whichever you prefer baking with.
Crust Options : Try using crushed Nilla Wafers, crushed Teddy grahams, crushed Golden Oreos, crushed animal crackers, or crushed Vanilla Cupcake Goldfish crackers instead of graham cracker crumbs.
Milk : 2% milk is the best to use because it has some fat, which helps the pudding and pie thicken and set, but not so much fat in it (like whole milk or half and half) that will cause lumps in the filling and cause it to be too thick.
Use A Store-Bought Graham Cracker Crust : Use a ready-made graham cracker crust from the store instead of making your own crust. If you don’t want the pie to be really thick and tall, then try using the extra 2 servings crust pie.
Cool Whip : Make your own Cool Whip by adding 1.5 cups heavy whipping cream + 1/3 cup powdered sugar into a large mixing bowl. Use an electric hand mixer to beat until stiff peaks form. Use this in place of the Cool Whip. I always whip up some extra (a full 2 cups of heavy whipping cream) that way I can reserve 1 cup of the whipped cream for the topping/garnish layer.

Baking Tips For Success

Use the bottom of a glass cup or measuring to really pack and press the graham cracker crust into the pie dish. You want to make sure it’s firmly packed so the crust won’t crumble when you cut into it.
When mixing the Cool Whip into the pistachio pudding pie filling, make sure you also use a spatula to really ensure that it’s all mixed in thoroughly.
The cream cheese needs to be softened, or at room temperature, to avoid lumps in the pudding pie filling.