Pistachio Cream Pie
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!
Ingredients
Graham Cracker Crust
- 2½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 2 tablespoons packed light brown sugar
Pistachio Cream Pie Filling
- 1 box (3.4 oz) instant pistachio pudding mix
- 1½ cups 2% milk
- 1 bar (8 oz) cream cheese softened
- 8 ounces Cool Whip thawed
- additional whipped cream
- chopped pistachios
Instructions
- 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.2½ cups graham cracker crumbs, 6 tablespoons butter, 2 tablespoons packed light brown sugar
- 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.1 box (3.4 oz) instant pistachio pudding mix, 1½ cups 2% milk
- 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.1 bar (8 oz) cream cheese
- Add in the Cool Whip and beat on low speed until thoroughly combined.8 ounces Cool Whip
- 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!additional whipped cream, chopped pistachios
Notes
- 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.
Nutrition
Calories: 407kcal | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 545mg | Potassium: 184mg | Fiber: 1g | Sugar: 28g | Vitamin A: 738IU | Vitamin C: 0.1mg | Calcium: 138mg | Iron: 1mg
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