Deliciously easy No Bake Pistachio Pie recipe is filled with cream cheese, pineapple, and marshmallows in a graham cracker crust! You’ll love this sweet treat at your next potluck or holiday party.
If you love pie, our readers absolutely love our homemade cherry pie! And if you’re looking for something easy, our JELLO pie might be right up your alley!
Pistachio Pudding Pie Recipe
When it comes to holidays, I like to make desserts as simple as possible.
From easy pumpkin pie on Thanksgiving to carrot cake on Easter.
Who needs the stress of a complicated treat?
Today’s Pistachio Pie recipe is a favorite of mine. Whether you’re serving it for a weeknight dessert or a holiday like St. Patrick’s Day or Easter, this is wonderful.
Do you remember watching Mr. Food on television growing up? Staying home sick from school I would see him on TV mid-day with a little cooking special.
“Oooh it’s so good.”
Anyway, this pie is inspired from his show! And from my favorite Pistachio Fluff salad.
As a fan of pistachio pudding, this fluffy, creamy pie has everything I crave…plus it’s a no bake dessert! Try our pineapple pie next for similar texture and flavor without the pistachio!
Ingredients You’ll Need
- Graham cracker crust– use a homemade graham cracker crust or purchase a couple premade crusts instead!
- Crushed pineapple- no need to drain!
- Pistachio Pudding mix- you’ll need a box of this instant jello pudding mix. Grab an extra box to make our favorite pistachio pudding cookies too!
- Heavy Cream- used to make a whipped cream. Can also use cool whip or homemade stabilized whipped cream instead.
- Cream cheese- use the block (not the tubs of spreadable). This helps thicken the pie, and adds a tangy flavor!
How to make Pistachio Pie
This recipe will make TWO pies. Perfect for holidays and sharing with others, or you can freeze one for later!
- Pie Crust- Press crumbs into the bottom of two pie plates, using the back of your hand or bottom of a cup to press firmly. Set aside.
- Make the Filling. For the filling, I used homemade whipped cream instead of Cool Whip. In mixing bowl, combine softened cream cheese with pistachio pudding mix. Add in crushed pineapples. Mix until combined. Fold in marshmallow and homemade whipped cream until blended.
- Chill the Pie. Spoon filling into pie crust and chill for several hours or overnight.
When ready to serve, top with a dollop of whipped cream and a cherry. You can even add chopped pistachios if you’d like.
Keep refrigerated until ready to use, store covered.
More Watergate Desserts
- When I think of watergate or pistachio desserts, I always choose this Watergate cake as my go-to “feed a family” recipe. It’s insanely delicious and I am always asked for the recipe!
- This Watergate Sheet Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL, and it’s easy to make too!
- You’re going to LOVE these Watergate Cupcakes! Extremely nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped frosting, which is perfect for summer!
Easy Dessert Recipes
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Pistachio Pie
Ingredients
For the Pie:
- 2 prepared graham cracker crusts
- 1 ½ cups heavy whipping cream
- 8 ounce cream cheese softened
- 1 package Instant Pistachio Pudding Mix 3.4 ounce
- 1 can crushed pineapple, do not drain 20 ounce
- 1 ½ cups mini marshmallows
For the toppings:
- ½ cup heavy whipping cream
- 2 Tablespoons powdered sugar
- maraschino cherries optional
Instructions
- Start by making two graham cracker crusts, or do what I did and purchase them already made.
- Normally I would make my own using THIS recipe, however, with holiday chaos I chose to purchase the already made crusts.
- If making your own, pulse 18 full size graham crackers with 1/2 cup granulated sugar in a food processor until fine crumbs. Add melted butter and stir with a fork.
- Press crumbs into the bottom of two pie plates, using the back of your hand or bottom of a cup to press firmly. Set aside.
- For the filling, I used homemade whipped cream instead of Cool Whip. I have nothing against using Whipped Topping, but I forgot to buy it when I was setting out to make this recipe for the blog.
- Plus, so many of you ask me anyway if you can use homemade whipped cream.
- In a large mixing bowl, beat heavy whipping cream until stiff peaks form. This will take several minutes. Set aside.
- In mixing bowl, combine softened cream cheese with pistachio pudding mix. Beat until light and fluffy. Add in crushed pineapples. Do not drain.
- Mix until combined. Fold in marshmallow and homemade whipped cream until blended.
- Spoon into pie crust and chill for several hours or overnight.
- When ready to serve, make homemade sweetened whipped cream by beating 1/2 cup heavy cream in mixing bowl until stiff peaks form. Beat in powdered sugar. Pipe onto pie or spread thin layer over top. Add some cherries. You can even add chopped pistachios if you’d like.
- Keep refrigerated until ready to use, store covered.
Notes
- Normally I would make my own graham cracker crust, however, with holiday chaos I chose to purchase the already made crusts.
- Freeze the pie by covering the top of the pie with plastic wrap. Then wrap the entire pie with foil. Can be frozen for several months.
- Cool whip can be used in place of the whipped cream.
Hi~ not a fan of marshmallows , is there something else I could use?
you didn’t put how much melted butter to put in crust. 18 crackers and 1/2 cup sugar and just melted butter. ???
2/3 cup melted butter.
So easy to make. I’m in the process of freezing. Will eat soon.
I love anything pistachio. I have tried the pistachio cake and it is delicious, love it! Can’t wait to try the pie!!
This pie is what dreams are made of!
I would love a slice of this gorgeous pie!! YUM!!
IF I were were to use Cool Whip instead would i use the 8oz tub ?
Ice cream in pie form…. a total winner!
Pistachio is my weakness, this pie is out of this world!
I love making no bake desserts especially during the heat of the summer. This one definitely moves to the top of the list.