Pistachio Pie

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Pistachio Pie is a cool and creamy no bake dessert that takes mere minutes to prepare. Perfect for picnics, potlucks, and warm weather parties!

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 880kcal

Author: Jennifer Fishkind

Ingredients

4 cups vanilla wafers
3 Tablespoons granulated white sugar
½ cup (1 stick) salted butter melted
8 ounces package cream cheese room temperature
6.8 ounces (2 3.4 ounce) boxes pistachio pudding mix
2½ cups heavy cream
½ teaspoon almond extract
8 ounces tub whipped topping divided
Rough chopped pistachios optional garnish
Maraschino cherries optional garnish

Instructions

Using a food processor, crush the vanilla wafers until well crumbled.
4 cups vanilla wafers
Add in the granulated sugar and melted butter and pulse until well combined. The mixture should resemble wet sand and hold together when pressed firmly.
3 Tablespoons granulated white sugar, ½ cup (1 stick) salted butter
Press the crust into the bottom and up the sides of a 9 inch, deep dish pie pan.
Cover well with plastic wrap and place in the refrigerator to chill.
In a large bowl, beat the cream cheese with a hand or stand mixture until soft and fluffy.
8 ounces package cream cheese
Add in the pudding mix, heavy cream and almond extract and beat on low for about 1 minute, until combined.
6.8 ounces (2 3.4 ounce) boxes pistachio pudding mix, 2½ cups heavy cream, ½ teaspoon almond extract
Gradually increase the beating speed for 2-4 minutes until the mixture is well whipped and combined. Use a spatula to scrape the sides and bottom of the bowl as needed. The mixture will be thick and slightly sticky.
Gently fold in 2 cups of the whipped topping, using the beater on low if needed.
8 ounces tub whipped topping
Spread the completed pie mixture into your prepared pie crust.
Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight
When you are ready to serve, pipe the whipped topping around the outside edge of the pie, optional and sprinkle the pistachios, optional, all over the top.
Rough chopped pistachios
Garnish with maraschino cherries, optional, slice and serve at room temperature for best results.
Maraschino cherries

Notes

Storage:

To Store: Pistachio pie is best stored in the refrigerator in an airtight container for up to 3 days.
To Freeze: It is not recommended to freeze this pie as the flavor and consistency can change when thawed.

Tips:

Use Cold Cream: The heavy cream should be kept cold until you use it so that it can whip up well when beaten. Be sure to beat the cold cream with the pudding and almond extract quickly so that the pudding mixture doesn’t lump up.
Create Your Crust: Use a flat-bottomed dry measuring cup to gently press and pack the cookie crumbs into the bottom and up the sides of the pie dish. This will create a uniform thickness for your chocolate cookie crust.
Skip A Step: If preferred, you can substitute a premade, store-bought, 9-inch cookie crust. If using this shortcut, you will not need to chill the crust before adding the pie filling.

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