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A creamy and delicious no bake pistachio pie with a graham cracker crust. It requires little effort and is sure to be the hit of the next gathering!

Slice of pistachio cream pie on a white plate.

We still have one more week of school left. This last stretch of school has been so hard. I am lucky to have my kids out the door dressed with a piece of toast in hand and on time to school. I can’t wait for school to be out! We have one more week left to go. We have so many fun plans this summer and I especially can’t wait for the barbecues.

Sometimes the easiest and simplest desserts can be the best. This pistachio cream is just that and is amazing. I LOVE pistachios so I instantly fell in love with the dessert with the first bite!

It requires little effort to make. You use a pre-made crust and easily whip up the creamy pistachio center and top it with fresh whipping cream. Easy peasy and perfect for your next summer barbecue. This is a delicious crowd pleasing dessert!

pistachio cream pie with a slice cut out.


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No Bake Pistachio Cream Pie

By: Alyssa Rivers
A creamy and delicious no bake pistachio pie with a graham cracker crust. It requires little effort and is sure to be the hit of the next gathering!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 Slices


  • 1 package cream cheese 8 ounces, softened
  • 1 cup milk
  • 1 package instant pistachio pudding mix 3.4 ounces
  • 1 can pineapple 8 ounces crushed, drained
  • 1 graham cracker crust 9 inch
  • 2 cups heavy whipping cream
  • 3 Tablespoons powdered sugar
  • pistachios coarsely chopped for garnish


  • In a medium sized bowl, beat the cream cheese, milk and pistachio pudding mix until smooth. Fold in pineapple and spoon into the crust.
  • Beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread on top of the pistachio layer. Garnish with chopped pistachios. Chill until ready to serve.


Calories: 647kcalCarbohydrates: 43gProtein: 7gFat: 51gSaturated Fat: 28gCholesterol: 154mgSodium: 540mgPotassium: 197mgFiber: 1gSugar: 28gVitamin A: 1738IUVitamin C: 1mgCalcium: 145mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. IMPORTANT QUESTION NEED ANSWER ASAP.AM MAKING THIS TOMORROW FOR EASTER!!!! I’ve seen on a comment that this is enough for 2 pies. I only have 1 pie crust&ingredients for recipe listed above. Will it work for 1 pie? ALYSSA HELP ASAP!!!

  2. When I first saw your recipe for professional cream pie I thought I was gonna die!! I have been a pistachio cream pie aficionado since the late 80s after having found it as a dessert around St. Patrick’s Day because of the color that was my birthday nearby and I love pistachio anything. It took me years to figure out the recipe but only after working around chefs in five star resorts did I get to figure out by picking their brain what the recipe was and how absolutely simple it was… You have some of the elements but I prefer to keep it pure and so here goes!! Or use a pre-bought pie crust that I bake and make my own whip cream from heavy heavy cream and a lot of it and then I mixed two packages of unsweetened sugar-free pistachio pie mix into the whip cream and make it really nice and loose with it. I’ve been fill the piecrust and depending on your proclivities you can either chill the moose in the piecrust and add your whip cream later or whatever you choose… I have tried it with mixing in pistachios with the moose or just sprinkling them on top and the more pistachios I like the better! Your recipe I have found works best as a pistachio salad and I have gotten rave reviews from any potluck or dinner that I have taken it too!! Also, being a diabetic I substitute Splenda for powder sugar while making my would bring both for inclusion with the pistachio pudding and then stopping… Warmest regards