Description
This No Bake Pistachio Pie is creamy, fluffy, and comes together in about 5 minutes—no oven needed. Chill until firm, then slice for the perfect cool, retro-style dessert.
Ingredients
For the crust:
1 (9-inch) store-bought graham cracker crust
Optional: extra crushed graham crackers (for topping)
For the pistachio filling:
1 package (3.4 oz) instant pistachio pudding mix (instant, not cook-and-serve)
1 cup cold milk (whole milk recommended)
4 oz cream cheese, softened
1 tub (8 oz) whipped topping (like Cool Whip), thawed
Optional: 1/2 teaspoon vanilla extract
Optional garnishes:
Chopped pistachios
Extra whipped topping
White chocolate shavings or melted chocolate drizzle
Fresh berries (for serving)
Instructions
1. Whisk the instant pistachio pudding mix with the cold milk for 1–2 minutes until it begins to thicken. Let it sit for 2 minutes.
2. In a separate bowl, beat the softened cream cheese until smooth and lump-free. Mix in vanilla extract if using.
3. Add the thickened pudding to the cream cheese and mix just until smooth and uniform.
4. Gently fold in the whipped topping with a spatula (big swoops—don’t overmix).
5. Spoon the filling into the graham cracker crust and smooth the top.
6. Cover and refrigerate at least 4 hours (overnight for the cleanest slices).
7. Garnish right before serving and slice cold for best results.
Notes
Nutrition note: Values below are estimates and will change by brand (crust, pudding, milk, cream cheese, whipped topping).
Setting tips: Use instant pudding + very cold milk. Chill at least 4 hours—overnight is best.
To avoid lumps: Fully soften cream cheese (microwave 10 seconds, stir, repeat if needed—don’t melt).
- Prep Time: 5 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 397 kcal
- Sugar: 30.4 g
- Sodium: 358 mg
- Fat: 22.8 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0.4 g
- Carbohydrates: 43.2 g
- Fiber: 0.8 g
- Protein: 3.6 g
- Cholesterol: 41 mg