Meet your new go-to crowd-pleaser: Pistachio Pie! This dreamy treat combines a sweet, crisp graham cracker crust, a creamy pistachio-studded filling, and a cloud of whipped topping for a dessert experience that sits perfectly between nostalgic comfort and a touch of whimsy. The vibrant green hue and light, fluffy texture always get “oohs” and “aahs” at gatherings. Best of all, this is a fabulously easy, no-bake recipe perfect for both pistachio lovers and anyone craving a simple yet showstopping dessert.

Ingredients You’ll Need

What I love most about Pistachio Pie is how a handful of simple ingredients create such an irresistible flavor and texture combination! Each one is essential for building the creamy layers and nutty accents that make every bite special.

Pre-made graham cracker crust: This ready-to-go crust saves so much time while giving a deliciously sweet crunch to hold all the creamy layers.
Instant pistachio pudding mix: The star of the show, providing all the classic pistachio flavor and that lovely light green color.
Whole milk: Blends seamlessly with the pudding mix for a lush, silky filling.
Cream cheese, softened: Adds rich creaminess and a slight tang to balance the sweet filling. Room temperature is key for smooth blending!
Marshmallow fluff: Lightens the texture, making the filling extra fluffy and dreamy.
Extra creamy Cool Whip whipped topping: Folds into the mixture for airy volume, and is perfect for that beautiful finishing swirl on top.
Lightly salted pistachio nuts, finely chopped: Stirred into the filling and sprinkled over the top, these add a crave-worthy nutty crunch in every bite.

How to Make Pistachio Pie

Step 1: Prep the Crust

Start by grabbing your pre-made graham cracker crust and carefully removing the plastic insert—don’t toss it! You’ll want to save it for covering your Pistachio Pie later while it chills in the fridge. Wanna really treat yourself? Set the crust inside a 9-inch pie plate for a little extra support, making it easier to transport or serve later.

Step 2: Mix the Pistachio Pudding

In a medium-sized bowl, whisk together the instant pistachio pudding mix with the whole milk. It’ll only take 1 to 2 minutes for the mixture to thicken up into a luscious, pastel-green pudding. Once it reaches pudding consistency, set it aside so you’re ready to blend everything together.

Step 3: Whip the Cream Cheese and Fluff

In a large mixing bowl, combine your room temperature cream cheese with the marshmallow fluff. Use a handheld mixer on medium speed, and beat for about 1-2 minutes. You’re aiming for super smooth, fluffy, and lump-free—the better the blend here, the dreamier your Pistachio Pie filling will be!

Step 4: Fold It All Together

Add the thickened pistachio pudding to your cream cheese mixture, then gently fold in half of the thawed Cool Whip (about 4 ounces) and 1/4 cup of the finely chopped pistachios. Use a spatula and a gentle hand so the mixture stays fluffy—fold until everything is well combined and there are no streaks.

Step 5: Fill and Smooth

Transfer this beautiful, pale green filling into your prepared graham cracker crust. Spread it out evenly, smoothing the top with the back of your spoon or a small offset spatula for that bakery-style look.

Step 6: Chill Until Set

Place the covered Pistachio Pie in the fridge and let it chill for at least 4 hours, or overnight for best results. This patience pays off: it allows the filling to set to the perfect creamy, sliceable texture that holds together but melts in your mouth.

Step 7: Garnish and Slice

Once fully chilled, it’s time to make your Pistachio Pie look irresistible! Pipe or spoon the remaining Cool Whip around the edges, then shower the top with the rest of your chopped pistachios. Cut into generous slices and watch everyone’s eyes light up.

How to Serve Pistachio Pie

Garnishes

Amp up the pistachio vibes by swirling whipped topping around the pie’s edge and giving it a generous shower of chopped pistachio nuts. For an extra pop of color, add a few whole pistachios or a light dusting of powdered sugar on top. If you want to go all out, a drizzle of melted white chocolate or a scattering of edible flowers will have your Pistachio Pie ready for Instagram!

Side Dishes

Pistachio Pie is a showstopper on its own, but if you want to serve it alongside something, fresh berries like raspberries or strawberries add a tangy, juicy note that balances all the creamy sweetness. A cup of hot tea or coffee is a cozy pairing, especially if serving at a brunch or after a meal.

Creative Ways to Present

For parties, try making mini Pistachio Pies by dividing the filling among individual tart shells or mason jars—the personal servings are always a hit! If you’re in a festive mood, cut the pie into squares instead of wedges, or layer the filling in clear cups for a stunning parfait effect. Don’t be shy to get playful with the presentation!

Make Ahead and Storage

Storing Leftovers

Any leftover Pistachio Pie can be kept in the fridge for up to 3 days. Simply cover with the reserved plastic liner (or secure tightly with plastic wrap) to keep it fresh and prevent the creamy filling from drying out.

Freezing

You can absolutely freeze Pistachio Pie by wrapping it well with plastic wrap and aluminum foil. Place the whole pie or individual slices in an airtight container. It will keep deliciously for about a month—just thaw in the fridge overnight before enjoying for the best texture.

Reheating

This pie is meant to be enjoyed chilled! There’s no need to reheat; simply let it soften a tad at room temperature if you prefer a creamier bite straight from the fridge.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! A homemade whipped cream (use heavy cream and a bit of sugar) will work beautifully in place of Cool Whip. Just make sure it’s whipped to stiff peaks to give the filling enough stability and airiness.

Can I make Pistachio Pie in advance?

Yes! This is actually one of those desserts that’s better made ahead of time. Prepare your Pistachio Pie the day before your event and let it chill overnight for a perfectly set texture (and to save you some last-minute prep stress!).

What if I can’t find pistachio pudding mix?

If instant pistachio pudding mix isn’t available at your store, you can order it online—or, as a creative substitute, use vanilla pudding with a few drops of pistachio extract and a handful of chopped pistachios for flavor and color.

Can I use a different crust?

Definitely! While the graham cracker crust is classic, a vanilla wafer or shortbread crust would also taste fantastic. You can even try a chocolate cookie crust for a fun contrast.

Is Pistachio Pie gluten-free?

With some simple swaps, yes! Use a gluten-free graham cracker crust and make sure your pudding mix and marshmallow fluff are gluten-free certified. The rest of the ingredients are naturally gluten-free.

Final Thoughts

If you’re searching for a no-fuss, crowd-pleasing dessert that packs in creamy nostalgia and a burst of nutty flavor, Pistachio Pie is calling your name! Bring it to your next get-together or whip it up “just because”—you’ll be surprised at how quickly it disappears. Don’t wait to give this sweet treat a try!

Pistachio Pie Recipe

Print Recipe

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4.9 from 25 reviews

With a fun green color, creamy filling, and sweet graham crust, this pistachio pie is sure to be a winner when you are looking for an easy dessert.

Author: Paula
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes
Yield: 9 servings
Category: Dessert
Method: Mixing, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Graham Crust:

6 ounce pre-made graham cracker crust (9 inch)

Pistachio Filling:

3.4 ounces instant pistachio pudding mix
1 cup whole milk
8 ounces cream cheese, softened to room temperature
1 cup marshmallow fluff
8 ounces extra creamy Cool Whip whipped topping, thawed and divided
½ cup lightly salted pistachio nuts, finely chopped

Instructions

Prepare Graham Crust: Remove the plastic insert from the graham cracker crust. Save the plastic insert for storage.
Mix Pistachio Pudding: Whisk instant pistachio pudding and milk until thickened. Set aside.
Prepare Cream Cheese Mixture: Beat cream cheese and marshmallow fluff until smooth.
Combine Ingredients: Fold in pistachio pudding, half of whipped topping, and chopped pistachios.
Fill Crust: Transfer filling to crust and smooth the top.
Chill: Refrigerate for 4 hours or overnight.
Garnish: Pipe remaining whipped topping around edges and sprinkle with chopped pistachios.