Pistachio Pudding Pie is such an easy, dreamy, creamy no bake dessert. Make it from scratch with this recipe made with cream cheese, a graham cracker crust, and instant jell-o pudding. While this one is made without pineapple, check out our variations with chocolate (grasshopper), coconut or pineapple. It's so quick and easy to make and is great to take to any summer get together.
While this green dessert is most popular in the summertime, it can definitely be found year round! This green pie is also popular for a St. Patrick's Day dessert, or a Christmas/ Grinch dessert.
- pistachio pudding mix
- graham crackers
- cream cheese
- Whip Cream (homemade or in a can)
- pistachio bits (optional)
- toffee bits (optional)
See recipe card for quantities.
1. Crush graham crackers. Do this by either smashing them with a rolling pin or putting them in a food processor. Don't process too long or you'll end up with a fine crumb. Melt butter and pour on top of crushed graham crackers. Mix and press into a 9" pie plate. Optional: set crust by baking it at 350*F for 3 ½ minutes. Make sure crust is cooled completely before adding the pudding mixture on top!
2. Combine softened cream cheese and sugar in a bowl. Use a hand mixer or stand mixer. Beat on medium speed for 1-3 minutes until completely smooth and lump free. If you have any lumps here, the pie will have little lumps in it, so mix well! Add the milk and again mix until completely smooth.
3. Whisk cold milk (any fat content will work here, skim- whole) and pistachio pudding together in a bowl. Whisk for 2 minutes.
4. Place cream cheese mixture in the bowl with the pudding. Stir to combine. Do this by hand with a spatula.
5. Pour pudding/ cream cheese mixture into the graham cracker crust and spread smooth.
6. Top with whipped cream (either homemade or canned) and pistachio bits or toffee bits, if desired. Chill for 2-24 hours before serving.
Hint: Make sure to beat the cream cheese and sugar together until it's perfectly smooth! This is the secret to getting a lump free pie!
- Sugar Free - This pie can be made (mostly) sugar free pretty easily. Use sugar free graham crackers or biscuits instead of regular, sugar free pudding instead of regular, and ¼ teaspoon stevia instead of sugar in the cream cheese mixture.
- Gluten Free - use gluten free graham crackers to make this gluten free.
- Dream Whip- Make one package of dream whip as directed on the box and use it instead of the cream cheese mixture.
- Cool Whip - cool whip can be substituted for the cream cheese mixture. Use an 8 oz. container of cool whip instead. The pie will be sweeter this way, but even easier to make!
- Deluxe - add ½ cup crushed pineapple (drained and patted dry) to the pudding mixture and top with maraschino cherries
- Grasshopper Pistachio Pie - Use crushed Grasshopper cookies instead of graham crackers for the crust and add ⅛ teaspoon peppermint extract when making the pudding for a fun chocolate-mint variation.
- Coconut- mix in ½ cup shredded coconut when combining the pudding mix and the cream cheese mixture. Sprinkle with more shredded coconut on top.
- Frozen Pistachio Pie - Freeze! This can be made ahead and frozen. After making, quickly decorate then freeze right away. Freeze for up to 1 month. If making the pie to freeze, we highly recommend using whole milk. The higher fat milk used, the less likely you will be to get little ice shards in the pie. To serve: thaw at room temperature for 1-2 hours until desired texture is achieved.
Store in the refrigerator for up to 2 days. It won't go bad for another few days, but the pudding will start to weep into the crust, making it soggy and it won't be as delicious.
Work quickly with the cold milk! Don't get the milk out of the refrigerator until ready for use. Keeping the milk cold will help everything set up nicely and more quickly.