Easter Pistachio Almond Pudding Pie
Celebrate the sweetness of spring with this irresistible Easter Pistachio Almond Pudding Pie, a no-bake dessert that’s as vibrant as it is delicious! Featuring a buttery graham cracker crust infused with a hint of almond extract, this creamy pie is filled with layers of rich pistachio pudding and airy whipped topping. The pie is garnished with toasted sliced almonds and chopped pistachios, lending a delightful crunch to each velvety bite. Perfectly festive with optional green food coloring, this easy-to-make pie comes together in just 25 minutes of prep time and is sure to be the highlight of your Easter spread or any springtime gathering. Whether you’re a pistachio lover or just in search of a unique dessert, this chilled treat is a must-try!
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Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 0.5 teaspoons almond extract
- 2 packages instant pistachio pudding mix
- 3 cups cold milk
- 16 ounces whipped topping (such as Cool Whip), thawed
- 0.5 cups sliced almonds, toasted
- 0.25 cups pistachios, chopped
- 3 drops green food coloring (optional)
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and almond extract. Stir until the mixture resembles damp sand.
Step 3
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Step 4
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool completely.
Step 5
In a large bowl, whisk together the pistachio pudding mix and cold milk for 2-3 minutes, or until the mixture thickens. If desired, add a few drops of green food coloring for a more vibrant presentation.
Step 6
Fold in half (8 ounces) of the whipped topping gently, being careful not to deflate the mixture.
Step 7
Pour the pistachio pudding mixture into the cooled crust, spreading it out evenly with a spatula.
Step 8
Top the pie with the remaining whipped topping, spreading it over the top in an even layer.
Step 9
Sprinkle the toasted sliced almonds and chopped pistachios over the top for garnish.
Step 10
Refrigerate the pie for at least 4 hours, or until fully set, before serving.
Step 11
Slice and serve chilled. Enjoy your Easter Pistachio Almond Pudding Pie!
Nutrition Facts
| Serving size | (1765.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4268.3 |
| Total Fat 219.2g | 0% |
| Saturated Fat 130.3g | 0% |
| Cholesterol 246.0mg | 0% |
| Sodium 4043.8mg | 0% |
| Total Carbohydrate 513.8g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 302.9g | |
| Protein 60.4g | 0% |
| Vitamin D 372.0IU | 0% |
| Calcium 1239.3mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2326.2mg | 0% |
Source of Calories