Pistachio Pudding Pie
Creamy, nutty, and absolutely irresistible, this no-bake Pistachio Pudding Pie is a dessert lover’s dream come true! Featuring a buttery graham cracker crust and layers of velvety cream cheese, luscious pistachio pudding, and fluffy whipped topping, this pie strikes the perfect balance between rich indulgence and light sweetness. Made with instant pistachio pudding mix for quick preparation, this pie comes together in just minutes and sets beautifully in the refrigerator—no oven required. Garnished with a sprinkle of crunchy pistachios, it’s as stunning as it is delicious. Whether you're hosting a dinner party or craving a refreshing treat, this easy pistachio pudding pie is sure to delight your taste buds and impress your guests.
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Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 packages instant pistachio pudding mix (3.4 oz package)
- 3 cups cold whole milk
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping, thawed
- 0.5 cup shelled pistachios (optional, for garnish)
Directions
Step 1
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.
Step 2
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a flat-bottomed measuring cup to press it firmly. Set aside.
Step 3
In a large bowl, whisk together the instant pistachio pudding mix and cold milk for 2 minutes until thickened. Set aside.
Step 4
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Step 5
Fold 1 cup of whipped topping into the cream cheese mixture until fully combined and lightened.
Step 6
Spread the cream cheese mixture evenly over the prepared graham cracker crust as the first layer.
Step 7
Spoon the prepared pistachio pudding over the cream cheese layer and spread evenly.
Step 8
Top the pie with the remaining whipped topping, spreading it evenly over the pudding layer.
Step 9
Optional: Sprinkle chopped shelled 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!
Nutrition Facts
| Serving size | (2113.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5528.1 |
| Total Fat 289.5g | 0% |
| Saturated Fat 187.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 509.1mg | 0% |
| Sodium 4279.9mg | 0% |
| Total Carbohydrate 668.9g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 461.2g | |
| Protein 68.3g | 0% |
| Vitamin D 372.0IU | 0% |
| Calcium 1272.6mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2312.2mg | 0% |
Source of Calories