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Bring this easy and irresistible no-bake pistachio cream pie to your next gathering! You’ll love the combination of the pistachio and pineapple flavors that fill the inside of a sweet, buttery, graham cracker crust.
If you are in the mood for more pistachio desserts, try this Layered Pistachio Dessert, this cake, and my yummy Pistachio Pudding Salad. You’ll love all of them!
Reasons to LOVE This Pie!
- It’s No-Bake: It doesn’t get any easier than a no-bake pie! This pistachio cream pie recipe comes together quickly.
- Loaded with Pistachio Flavor: If you love pistachios, this pie will knock your socks off! It’s sweet, creamy, and full of pistachio flavor!
- Simple Ingredients: It only takes a handful of ingredients to whip up this easy pie!
Easy Pistachio Cream Pie
Sometimes the easiest and simplest desserts can be the best. I LOVE pistachios so I instantly fell in love with the dessert and I can’t wait for you to make it! Simply mix together the cream pie filling then fold in the pineapple. The pistachio pudding powder gives this pie maximum flavor and a fun green color. Everyone loves the textures in this pie…it’s incredibly delicious!
For more easy no-bake pie recipes, make this refreshing lemon pie or this fun s’mores pie. My personal favorite is this Snickers pie because Snickers is my favorite candy bar and the pie tastes just like it!
Pie Ingredients You’ll Need
There are only a few ingredients needed to make this pie. Save time and use a store-bought crust, but homemade is super easy to make if you have an extra 5 minutes! For exact measurements, scroll to the recipe card below.
- Cream Cheese: This creates the smooth and tangy filling for the pie. Use full-fat softened cream cheese.
- Milk: Any milk will work here!
- Instant Pistachio Pudding Mix: A key ingredient to give this pie flavor, color, and thickness.
- Crushed Pineapple: Drain the canned pineapple well before folding in.
- Graham Cracker Crust: Make homemade or use store-bought.
- Heavy Whipping Cream: Nothing beats homemade whipped cream on top of pie!
- Powdered Sugar: Helps to sweeten and thicken the cream.
- Pistachios: Chopped for garnish!
No-Bake Pistachio Cream Pie Recipe
This pie will be the biggest hit wherever it goes. And it is perfect for upcoming gatherings because it is so easy to make! Here’s how to make it:
- Beat the Cream Cheese, Milk, and Pudding Powder: In a medium sized bowl, beat the cream cheese, milk and pistachio pudding mix until smooth.
- Fold in the Pineapple/Pour Into Crust: Fold in the pineapple then spoon the filling into the crust.
- Make the Whipped Topping: Beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread on top of the pistachio layer.
- Chill, Garnish, and Serve: Chill until ready to serve, and garnish with chopped pistachios!
Tips For Making Pistachio Cream Pie
This delicious pie is really so easy to make! I have tips and variations to make it just the way you like it.
- Crust: If you want to prepare your own crust, mix together 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 5 tablespoons of melted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before using it with this recipe.
- More Flavor: For an added kick of flavor, add ½-¼ teaspoon almond extract to the filling.
- Chill: Be sure to thoroughly chill the pie before serving it. Keep it chilled until you’re ready to serve it.
- Whipped Topping Substitute: You may substitute the heavy whipping cream and powdered sugar for an 8-ounce tub of thawed whipped topping.
Storing Leftover Pie
You can prepare the crust and the filling up to 3 days in advance, but the whipped cream should be made fresh just before serving.
- In the Refrigerator: Store leftover pie in an airtight container in the fridge for up to 3 days.
- In the Freezer: You can prepare the filling and crust and freeze them for up to 3 months. Cover them tightly with a few layers of plastic wrap and then place the whole pie in a large freezer bag. Let the pie thaw overnight in the refrigerator before unwrapping and topping with fresh whipped cream and pistachios.
Delicious Recipes With Pistachios
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No Bake Pistachio Cream Pie
Ingredients
- 1 (8-ounce) block softened cream cheese
- 1 cup milk
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 (8-ounce) can crushed pineapple, drained
- 1 (9-inch) graham cracker crust, homemade or store-bought
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- chopped pistachios, for garnish
Instructions
- In a medium-sized bowl, beat 1 (8-ounce) block softened cream cheese, 1 cup milk, and 1 (3.4-ounce) box instant pistachio pudding mix until smooth.
- Fold in 1 (8-ounce) can crushed pineapple,Add the filling into 1 (9-inch) graham cracker crust,.
- Beat 2 cups heavy whipping cream and 3 tablespoons powdered sugar together until stiff peaks form. Spread on top of the pistachio layer.
- Chill until ready to serve, and garnish with chopped pistachios,.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
where are the graham cracker crust directions?
Hi Catherine, thanks for your question. There is a little tips section with these instructions:
Crust: If you want to prepare your own crust, mix together 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 5 tablespoons of melted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before using it with this recipe.
Or you can follow this link with a more detailed graham cracker crust recipe.
Hello
I’m interested in making your layered pistachio dessert how far in advance can it be made
Thank you
Make this for me!
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!!!
So sorry! Just seeing this!! Did it turn out ok?
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
Can you use applesauce instead of crushed pineapples? Or do without?
I would just leave them out! 🙂
This is enough ingredients for TWO pies.
Thank you
Love your name my daughter is Alyssa Marie. Great recipes keep them coming.
Thank you! I am a fifth generation Marie. Kind of a fun tradition. 🙂