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Creamy no-bake pistachio pie garnished with whipped cream and pistachios

Creamy No-Bake Pistachio Pie

This creamy no-bake pistachio pie is a quick and effortless dessert with a luscious filling, perfect for any gathering.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 package 1 (3.4-oz) package pistachio instant pudding mix Choose a reputable brand for the most authentic flavor.
  • 1 cup 1 cup cold whole milk Use cold milk for better volume.
  • 3 oz 3 oz cream cheese, softened Use full-fat for the best texture.
  • 1/4 cup 1/4 cup salted butter, softened Should be softened but not greasy.
  • 1/2 cup 1/2 cup powdered sugar Adjust sweetness if needed.
  • 8 oz 8-oz whipped topping, thawed Use a brand that whips well.
For the crust
  • 1 9-inch 1 prepared graham cracker crust A ready-made crust saves prep time.

Method
 

Preparation
  1. Measure the cold whole milk into a large mixing bowl and sprinkle in the pistachio instant pudding mix. Blend at low speed for about 2 minutes until it thickens.
  2. In a separate bowl, add the softened cream cheese, softened salted butter, and powdered sugar. Beat until smooth, resembling thick frosting.
  3. Add the cream cheese mixture to the pudding base and beat on medium-high speed until fully combined and silky.
  4. Gently fold in the thawed whipped topping until the mixture is smooth and pale green.
Assembly
  1. Pour the pistachio filling into the prepared graham cracker crust and smooth the top.
  2. Chill the pie in the refrigerator for at least 2 hours, ideally 4 hours or overnight, until set.
  3. Garnish with whipped cream and chopped pistachios just before serving.

Notes

For best results, chill all ingredients before starting. The pie can be made ahead and stored in the refrigerator. Avoid overmixing the whipped topping to maintain a light texture.