Creamy, dreamy, and effortlessly delicious, this Pistachio Cream Pie comes together in just minutes with only five simple ingredients. It’s the perfect no-bake dessert for pistachio lovers.
Whether you’re celebrating St. Patrick’s Day or craving a chilled, nutty treat, this pie delivers irresistible sweetness with a cool, fluffy texture that’s hard to resist. Just mix, chill, and serve!
What You’ll Need to Make This Pistachio Cream Pie
- Pistachio pudding mix – The soul of the pie, delivering that signature nutty sweetness and pale green hue.
- Milk – Activates the pudding mix and helps create a silky, creamy filling.
- Cream cheese – Adds richness and a touch of tang to balance the sweetness.
- Whipped topping – Fluffy and light, it brings the filling together into a mousse-like texture.
- Graham cracker pie crust – Buttery and crisp, the perfect contrast to the soft, creamy center.
Quick & Easy Steps for the Perfect Pistachio Cream Pie
Start by whipping the cream cheese until smooth and fluffy—this creates the creamy base. Blend in milk and pistachio pudding mix until the filling thickens.
Fold in the whipped topping gently to keep the texture light. Once combined, spoon the mixture into a ready-made graham cracker crust.
Chill the pie in the fridge for at least an hour, then finish with a cloud of whipped topping, bright cherries, and a sprinkle of crushed pistachios for color and crunch.
Sweet Tips & Simple Swaps for Pistachio Cream Pie
For an ultra-smooth filling, make sure your cream cheese is softened before mixing. Want more texture? Stir chopped pistachios directly into the filling for nutty bursts in every bite.
If you’re not a fan of graham cracker crust, try a chocolate cookie crust or shortbread base for a flavor twist. You can also swap in almond or coconut pudding mix for fun variations, but pistachio truly shines in this version.
A touch of almond extract (just 1/4 tsp) can enhance the nutty flavor beautifully if you’re feeling a little extra.
Keeping It Cool: How to Store Your Pistachio Cream Pie
Leftovers should be covered tightly and stored in the refrigerator, where they’ll stay fresh for up to 4 days. For make-ahead ease, the pie can be prepared a day in advance and garnished just before serving.
While freezing is possible, the texture may change slightly upon thawing. If you do freeze, wrap the pie well and allow it to thaw in the fridge overnight before enjoying.
Easy Pistachio Cream Pie
Ingredients
- 2 cups milk
- 4 oz cream cheese
- 8 oz whipped topping
- 2 boxes 3.4 oz each pistachio instant pudding mix
- 1 pre-made graham cracker pie crust 6–9 oz
- Crushed pistachios for garnish
- Maraschino cherries for topping
- Extra whipped topping for decoration
Instructions
- Using an electric mixer, beat the cream cheese for approximately one minute until smooth. Blend in the milk and pistachio pudding mixes, mixing continuously for 2 to 3 minutes until the mixture becomes thick and creamy.
- Gently fold in the whipped topping until fully incorporated and smooth.
- Transfer the mixture into the prepared graham cracker crust, smoothing the top evenly.
- Cover the pie and place it in the refrigerator for no less than one hour to allow it to set properly.
- Prior to serving, embellish with an additional layer of whipped topping, a few cherries, and a sprinkle of crushed pistachios, as desired.
